Roasted Tomato Soup

Serves 4

Time 1 hour

Ingredients

6 tomatoes, cut in half lengthways

3 garlic cloves, peeled

6 thyme sprigs

1L vegetable stock 

Fresh oregano – about a tablespoon

Bunch of fresh basil 

Baguette, for serving

Extra virgin olive oil

Salt and pepper

Method

Preheat oven to 180°C.

In an oven tray lined with baking paper place the tomatoes, garlic, thyme and cover with a generous glug of extra virgin olive oil. Season with pepper and salt if desired. 

After 30 to 35 minutes remove the tray from the oven when the tomatoes are blistered.

Warm a pot on the stove on medium heat and add the tray contents, stock, and bring to a boil then gently simmer for 15 minutes.

Add chopped basil leaves. After another 5 minutes blitz the mixture until smooth.

Serve with bread.