Preheat oven to 220C
Place the halved tomatoes and garlic cloves into a roasting tray - drizzle with 15ml olive oil and season with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Black Pepper.
Roast in the oven for 20 minutes or until the tomatoes are just about to collapse
Meanwhile heat the remaining olive oil in a pot and sauté the onion and chilli until soft then add the KNORR Vegetable Stock Pot and water and simmer for 5 minutes
When the tomatoes are ready add this to the pot together with the butterbeans and simmer for a further 5 minutes
Blend with a hand blender until smooth and adjust the acidity of the soup by adding the brown sugar
Serve with toasted ciabatta slices