Roasted Garlic and Tomato Soup

Tomato soup has to be one of the ultimate comfort foods, and roasted garlic and tomato soup has to be one of my families absolute favourites (which is quite impressive seeing as I have four fussy eaters to contend with too).  

This recipe also contains the addition of white beans which make the soup more luxurious and creamy, without the actual addition of cream.  The beans are also incredibly healthful and means you are adding protein to your soup which will help your feel more satiated and help to keep you fuller longer.  I serve with a gluten free buckwheat focaccia.

Ingredients

• 24 plum tomaotes
• 1 whole head of garlic
• 4 tbsp. dried herbs (you can choose the flavours you like)
• 1 x 400g tin of beans - I use butter beans or cannellini beans
• 4 tbsp. tomato puree
• 1 litre of good quality vegetable stock
• 1 tsp. pink Himalayan salt
• Cracked black pepper

Method

1. Preheat the oven to 170C fan
2. Slice the tomatoes into quarters and place on a baking sheet.  Sprinkle with the dried herbs, salt and drizzle everything with olive oil.
3. Bake for around 30 minutes.
4. Place all the ingredients into a blender and whiz until completely smooth.
5. Heat the soup in a pan, season to taste and serve.