Roasted Tomato Soup

Line a large baking tray with foil. Lightly brush with a tablespoon of olive oil. Keeping the garlic head intact, slice off the tip of the garlic cloves. Place the garlic, cloves side up on the baking tray, arrange the tomatoes and onions on the tray too. Drizzle generously with olive oil, and then bake at 160 degrees Celsius for 50 minutes. Remove from oven and allow to cool slightly. In the meantime, place water and stock into a sauce pan and bring to the boil, reduce heat and simmer. Next transfer the roasted tomatoes and onions to the saucepan with a slotted spoon. Once the garlic is cool enough to handle, take the head and gently squeeze each clove into the pot. Now take a hand blender and blend the soup to make it as smooth or as chunky as you wish. Return to low heat and add basil. Serve hot with a side of fresh bread. I make ham and cheese pinwheels which are a lovely accompaniment to this soup.