• 2 to 3 cloves finely chopped garlic
• 2 Tbsp. olive oil
• 2 pounds fully ripe tomatoes , halved
• Salt and freshly ground pepper

• 3 to 4 medium beets
• 1 Tbsp. olive oil
• 1 finely chopped onion
• 2 cups good strong stock (preferably beef; chicken or vegetable will do)
• Salt and freshly ground pepper
• 3/4 cup crumbled feta cheese

Make sauce: Preheat oven to 350°. In a small bowl, mix garlic and oil. Arrange tomato halves tightly, cut side up, in an ovenproof dish. Drizzle with garlic and oil; sprinkle with salt and pepper. Roast 35 to 45 minutes, until tomatoes are pulpy and slightly charred. When cool, rub through a sieve; discard skins and seeds.

Make soup: Peel beets; chop into small dice. Heat oil in a large pan over medium heat. Sauté onion about 3 minutes, until soft. Add beets and stock; bring to a boil. Season with salt and pepper. Reduce heat and simmer about 10 minutes, until beets are tender. Stir in 3/4 cup tomato sauce (reserve the rest for later use). Let soup cool slightly.

Transfer to a blender; process until smooth. Return to pan. Reheat until hot but not boiling. Serve, topped with feta and accompanied by crusty bread.

Adapted from The River Cottage Cookbook, by Hugh Fearnley-Whittingstall. Copyright © 2001, 2008. Photography © 2001, 2008 by Simon Wheeler. Reprinted with permission from Ten Speed Press.