BBC Food - Recipes - Roasted tomato and thyme soup with double-baked cheese and chive potatoes

Ingredients

• 4 baking potatoes
• knob of butter
• 2 tbsp crème fraîche
• small bunch fresh chives , finely chopped
• 200g/7oz soft goats' cheese
• 1 free-range egg , beaten
• sea salt and freshly ground black pepper
• 2kg/4½lbs large ripe plum tomatoes , halved
• 1 garlic bulb, cut in half horizontally
• 2 large red onions , peeled, quartered
• few sprigs fresh thyme
• 1 tbsp golden caster sugar
• 2 tbsp extra virgin olive oil
• 250ml/9fl oz vegetable stock (optional)
• 100ml/3½fl oz single cream (optional)
• few drops Worcestershire sauce (optional)
• few drops balsamic vinegar (optional)