1. 2 lbs. BC Hot House Tomatoes
  2. 2 – 3 Cloves Garlic
  3. 1 Small Potato
  4. 2 tbsp. Extra-Virgin Olive Oil
  5. 1 tsp. Sugar
  6. 4 tsp. Whipping Cream
  7. 1 Sprig Parsley


Halve the tomatoes and arrange them, cut side up in a lightly oiled roasting tin.

Toss in the garlic cloves and drizzle it all with the olive oil, then place it in a pre-heated oven (375°F, 190°C) and roast for 30 minutes. Meanwhile, peel and slice the potato and boil in 1-1/4 cups (300ml) water until soft, reserving the potato water.

Skin the tomatoes and garlic and along with the cooked potato and potato water, blend in a food processor or blender until smooth.

Reheat in a saucepan, adding a little extra water or stock if the soup is too thick.

Stir in the sugar.

Serve with a swirl of cream and parsley.

Servings: 4