Oven Roasted Tomato and Garlic Soup
2 lb (900g) ripe tomatoes
2 onions, peeled, cut into quarters
1 whole head of garlic, cut through base
Salt and pepper
2 fl oz (60 ml) vegetable oil
8 oz (225) potato
1 pint (600 ml) vegetable stock
Handful fresh basil, roughly chopped
1. Preheat oven to 180C/350F/gas mark 4. Put the tomatoes, onions and garlic into a roasting tin, breaking up the garlic into cloves. Season with salt and pepper and drizzle the oil over the top. Stir to coat the vegetables in the oil. Roast for 45 minutes.
2. Cut the potatoes into chunks and boil until tender (10-15 minutes). Drain off the water.
3. Squeeze the garlic cloves out of their skins into a food processor. Remove skins from the tomatoes and add with the onion and vegetable stock to the garlic. Add the potato and whizz to the required consistency.
4. Transfer to a saucepan and reheat. Season to taste and stir in the fresh basil. Serves 4.
Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.