Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the tomato halves and whole garlic cloves in a roasting tin, drizzle with olive oil and season. Roast for 20 minutes.
Spoon the tomatoes and all their juices into a food processor. Squeeze in the cooked garlic, discarding the skin. Pour in the vegetable stock and add the basil leaves. Blend until smooth. Return to the pan and reheat, seasoning to taste before serving.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
See more Soup recipes