Roasted tomato and garlic soup

This is such a simple soup and tastes so good for so few calories. Both my teenagers assert that this is their second favourite soup – and their favourites are different, so this is a good way to please everyone. I’ve made four batches of it today (still having a bit of a tomato glut!).

Roasted tomato and garlic soup (serves 3)

Ingredient Calories per serving
2 tbsp olive oil 80
750g heirloom tomatoes, cut into chunks if large 45
4 cloves garlic, peeled 6
salt and pepper 0
Handful of basil leaves 1

Total calories per serving: 130

Method: Heat your oven to 350°F/180°C. Arrange the tomatoes and garlic in a single layer on a baking sheet and drizzle the oil over the top. Sprinkle some salt and fresh pepper over and then roast for about 45 minutes. Remove from the oven and using a slotted spoon, transfer the tomatoes and garlic to a blender or food processor. Pour the juices from the pan in with them and add the basil leaves. Blitz until smooth and serve immediately (or cool the soup and freeze it for later use).