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This soup is adapted from a recipe booklet included with a tub of Pure margarine!

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 and parsley, roughly chopped

1. Preheat oven to 180C/350F/Gas Mark 4. Put the tomatoes and onions into a roasting tin, break 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).

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 potatoe and blitz to the required consistency.

4. Transfer to a saucepan and reheat. Season to taste and stir in the fresh herbs.