Cream of Tomato Soup

• 500g fresh tomatoes, halved
• 4 tbsp (0.07 litres) olive oil
• 50g butter
• 300g onions, thinly sliced
• 15g crushed garlic
• 50g tomato paste/puree
• 800g tinned tomatoes
• 1 vegetable stock cube
• 1 litre milk
• Pinch of caster sugar to taste
• Salt and freshly ground black pepper

1. Preheat the oven to 230°C / 450°F / Gas Mark 8.

2. Place the tomatoes onto a roasting tray with half the olive oil.

3. Place in the oven and roast for 15 minutes.

4. Remove and cool slightly before peeling off the skins and discarding.

5. Roughly chop the roasted tomatoes.

6. Heat the remaining olive oil and the butter in a large saucepan, add the onion, cover and sweat for 3-4 minutes.

7. Add the garlic, tomato paste/puree, tinned and roasted tomatoes and sauté for a further 2-3 minutes.

8. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for 2-3 minutes.

9. Put the soup in a blender and whizz until smooth.

10. Adjust the seasoning to taste and serve.

Per portion, as a main (278g)

• Energy: 163 kcal / 684 KJ
• Fat: 10.6g
• Saturates: 4.4g 
• Carbohydrates: 12.5g 
• Sugars: 11.4g
• Fibre: 1.7g
• Sodium: 436g

Per portion, as a starter (174g)

• Energy: 102 kcal / 427 KJ
• Fat: 6.7g
• Saturates: 2.7g
• Protein: 3.4g
• Carbohydrate: 7.8g
• Sugars: 7.1g
• Fibre: 1.1g
• Sodium: 273mg

Cream of Tomato Soup: Per 100g

• Energy: 59 kcal / 246 KJ
• Fat: 3.8g
• Protein: 2g
• Saturates: 1.6g
• Carbohydrates: 4.5g 
• Sugars: 4.1g
• Fibre: 0.6g
• Sodium: 157mg