The Best Tomato Soup and it's very healthy! A 12oz/ 355ml serving is less than 170 calories!

1. Preheat the oven to 375F/ 190C and cut the tomatoes in half horizontally. Arrange, cut-side up, in a baking dish or tray, spray lightly with olive oil cooking spray and season with salt and pepper. Bake for about an hour, until softened and beginning to char around the edges.

2. Heat the oil in a large, heavy-based pan over a medium heat and add the onion, carrot and garlic. Cook, stirring regularly, for about 7 minutes until softened. Meanwhile, chop the basil, including stalks, and then add to the pan and cook for another minute.

3. Add the tomatoes, plus any juices from the dish, to the pan along with the stock. Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, until all the vegetables are soft. Leave to cool slightly.

4. Use a blender to purée the soup, then stir in the vinegar and light sour cream, and season to taste. It will normally need very little additional seasoning. Reheat gently, and garnish with some torn-up Basil leaves if you like. This freezes really well.