My take on the traditional tomato soup.
2 tbsp olive oil
900g/2lb tomatoes, halved
2 garlic cloves
1 small potato, peeled and sliced
290ml/½ pint water
1 tsp sugar, to taste
Lightly oil a roasting tin.
Arrange the tomatoes, cut side uppermost in the roasting tin. Add the garlic cloves, season and drizzle over the remaining oil.
Roast in the oven at 190C/375F/Gas 5 for 30 minutes.
Meanwhile boil the potato in water until tender. Do not drain the water. Skin the tomatoes and garlic and put the tomato pulp and garlic into a food processor or blender with the cooked potato and potato stock. Blend until smooth.
Transfer to a saucepan. Add a little extra vegetable stock or water if the soup is too thick.