Bloody Mary soup

Method

1. Preheat the oven to 200C/fan180C/gas 6. Put the garlic, tomatoes and onion into a large roasting tin. Drizzle with the oil, scatter with the leaves from the herbs and season. Toss together and roast for 35-40 minutes, turning halfway, until lightly charred. Cool slightly.
2. Put in a food processor or blender with the stock and purée in batches. Pass through a sieve into a pan. Stir in the vodka and Worcestershire sauce.
3. Reheat until piping hot. Divide between cups or bowls. Garnish with black pepper to serve.