We often keep the most beautiful tomatoes on our kitchen counter, but forget to use them. They sit there waiting patiently. You can almost see how they start jumping for joy every time our hands come close. Days pass, and they turn riper and riper until one day they are almost too ripe to use. That is when we bake and mix them into this soup. It has a wonderful roasted, mild flavour and a creamy texture thanks to the chickpeas. You can, of course, use fresh young tomatoes instead, but we have found that very ripe tomatoes have a more intense, sweet flavour.