Dean's roasted tomato and basil soup

Did you know shop bought soup can be one of the worst offenders for hidden sugar, so Dean shows us how to make our own!

Serves 4Prep: 10 minutesCook: 35 minutes

Ingredients:6 ripe tomatoes, halved200g baby plum tomatoes, halved2 carrots, diced1 tbsp olive oil1 onion, roughly diced2 cloves garlic, crushed800ml vegetable stockSmall bunch fresh basil1 heaped tbsp Greek natural yoghurt

Method:

• Place the tomatoes and carrot onto a baking tray, drizzle with oil, season with salt and pepper then roast for 30 minutes in an oven set at 180c / gas mark 4

• Meanwhile, sweat without colouring the onion and garlic for 5 minutes then pour in the stock and the roasted tomatoes and carrots from the oven. Simmer for 10 minutes before transferring to a blender.

• Blitz along with the basil until smooth, then add in the yoghurt and pulse again until incorporated. Season and serve in bowls with some more fresh basil.