Roasted tomato and basil soup

Ingredients

• 1 kg large tomatoes

• 1 red onion

• 4 garlic cloves

• 1 teaspoon of oregano

• 2 handfuls of fresh basil

• 3 tbsp of olive oil

• 600ml of vegetable stock

• Salt and pepper

Method

1. Pre-heat the oven to 160C.

2. Chop tomatoes and onion, squash garlic cloves and place all onto a baking tray.

3. Drizzle olive oil, oregano, salt and pepper on top.

4. Place in the oven for 1 hour.

5. After 1 hour scrape the ingredients into a pot and add the stock and the basil.

6. Bring to the boil and simmer for 10 minutes.

7. Blend until smooth.

8. Serve with crusty bread!