1. First, lightly chop onions, garlic and tomatoes (no need to make it pretty because it’ll all get blended together in the end). Toss with olive oil and basil in a covered baking dish.

2. Place into the oven at 150C/300F and roast for one hour.

3. At the same time, in a small pot dissolve stoke in water, add the potatoes and cook until soft. 

4. Add potatoes and broth to the roasted tomatoes, onion and garlic. Then, using a wand blender, blend everything until smooth and creamy. If you’re using a jug mixer, wait until completely cooled before blending (trust me, I learned this the hard way).

5. Serve with crackers, crusty bread or a grilled cheese sandwich.