Tomato soup will be tastier and cook 'perfectly' if you add 1 ingredient

Autumn is upon us, and that means the evenings are gradually turning colder and darker as we head towards the end of the year. There's nothing better than coming in from the cold to a nice, easy, comforting meal like tomato soup.

Unfortunately, tomatoes flourish in the summer heat, meaning they might not be at their best just when you need them for a warming home-cooked soup. But a well-known food blogger has shared a recipe with a spicy kick that "tastes terrific" even if they're not "at the height of ripe, seasonal perfection".

Nagi Maehashi of the popular recipe website Recipe Tin Eats says she tends to make tomato soup in the "shoulder season" of early autumn despite there not being the same quality of fresh tomatoes around at this time.

But Nagi says "this is easily dealt with simply by roasting the tomatoes which coaxes out the natural sweetness and enhances the flavour".

The foodie also opts to add a "hint of smoky flavour by tossing them in smoked paprika and roasting them long enough to get a little char on them", before adding them to the pot with other incredients.

Nagi says the addition "just makes it even more interesting - again, in case the tomatoes themselves are a little lacking!".

You can find the recipe here.

Meanwhile, if you're looking for a quicker option, dietitian and restauranteur Alexis Joseph previously shared a quick recipe that takes just five minutes and uses five ingredients.

Alexis describes it as a "miracle", saying there's "No chopping or sautéing required for this silky smooth, dairy-free tomato soup using canned tomatoes. This recipe couldn't be easier and it freezes great!"

You can find the recipe and ingredients on her Hummusapien blog.