How to make Dean Edwards roasted tomato and basil soup seen on today’s episode of Lorraine.

The ingredients are: 6 ripe tomatoes, halved, 200g baby plum tomatoes, halved, 2 carrots, diced, 1 tbsp olive oil, 1 onion, roughly diced, 2 cloves garlic, crushed, 800ml vegetable stock, Small bunch fresh basil and 1 heaped tbsp Greek natural yoghurt.

To make the soup, 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

Sweat 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.

Finally, blitz the basil until smooth, then add in the yoghurt and pulse again until incorporated.

Season and serve in bowls with some more fresh basil.