Roasted Tomato Makhani Soup with Cumin Yoghurt

For the soup

• 1kg ripe Isle of Wight Tomatoes, halved or quartered depending on size
• 1 red onion, cut into wedges
• 4 garlic cloves, peeled
• 2 tbsp Isle of Wight Olive Oil
• Sea salt and black pepper
• 150g Isle of Wight Tomatoes Makhani Curry Sauce
• 400ml vegetable stock
• 100ml coconut milk

For the cumin yoghurt

• 100g thick Greek yoghurt
• ½ tsp toasted cumin seeds, lightly crushed
• Pinch of sea salt
• Squeeze of lime

To finish

• Fresh coriander
• Cumin yoghurt
• Warm naan, to serve

Preheat the oven to 200°C fan.

Add the Isle of Wight Tomatoes, red onion and garlic to a large roasting tray. Drizzle with Isle of Wight Olive Oil, season with salt and pepper and toss to coat.

Roast for 30-35 minutes, until the tomatoes are soft, jammy and beginning to caramelise around the edges.

Tip the roasted tomatoes, onion and garlic into a large saucepan, making sure to add all of the juices from the roasting tray.

Add the Makhani Curry Sauce and vegetable stock, then simmer gently for 5 minutes.

Add the coconut milk and blend until completely smooth and silky. Add a splash more stock if needed and check the seasoning.

Mix the Greek yoghurt with the toasted cumin, lime and a pinch of salt.

Ladle the soup into bowls and finish with a generous swirl of cumin yoghurt and fresh coriander.

Serve warm with naan for dipping.