Tomato and Basil 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 water
• 20g fresh basil, roughly chopped
• 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, tinned and roasted tomatoes, and tomato puree 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 (254g)

• Energy: 108 kcal / 447 KJ
• Fat: 8.1g
• Saturates: 3.0g
• Protein: 1.9g
• Carbohydrate: 7.2g
• Sugars: 6.1g
• Fibre: 1.5g
• Sodium: 358mg

Per portion, as a starter (175g)

• Energy: 74 kcal / 308 KJ
• Fat: 5.6g
• Saturates: 2.1g
• Protein: 1.3g
• Carbohydrate: 4.9g
• Sugars: 4.2g
• Fibre: 1.1g
• Sodium: 246mg

Per 100g

• Energy: 42 kcal / 176 KJ
• Fat: 3.2g
• Saturates: 1.2g
• Protein: 0.7g
• Carbohydrate: 2.8g
• Sugars: 2.4g
• Fibre: 0.6g
• Sodium: 141mg