Serves 2

A lovely, low-calorie roasted tomato soup with a massive kick of garlic. Toasted pita breads will go well on the side, but if you are losing the carbs simply, omit them and enjoy the soup as is. The garnish of grated Parmesan and shredded basil are important to round off the flavour, so be sure not to forget them!

10 large tomatoes, halved
4 large garlic cloves (skin on)
1 onion, peeled and cut into chunks
2 TB olive oil
300g vegetable stock
1 TB tomato concentrate
salt and freshly ground black pepper
pinch sugar
finely grated Parmesan, to garnish
shredded basil, to garnish
pita breads, to serve

Preheat the oven to 200°C.

Place the tomatoes, garlic cloves and onion chunks into a large bowl and drizzle over the olive oil. Use your hands to combine and evenly coat all elements in the oil.

Spread the mixture out on a large, greased baking tray and place in the oven for 25 minutes, rotating the tray once or twice throughout to ensure even roasting.

Remove the tray from the oven and allow the contents to cool slightly before placing the tomatoes and onions into a blender. Squeeze out the softened, roasted garlic flesh into the blender too. Blitz to a smooth puree.

Transfer the tomato puree into a pan and add the vegetable stock and tomato concentrate. Season to taste with salt and freshly ground black pepper, as well as a pinch of sugar. Reheat the soup sufficiently and divide between two warm bowls.

Garnish with a little finely grated Parmesan and shredded basil.