Home made tomato soup may not be as easy as opening a can of soup, but its much more tastier and no hidden additives! Double up the mixture and you can freeze extra portions for a quick soup the next time round.
800g tomatoes cut into quarters
4 tablespoons olive oil
2 cloves of garlic
1/2 teaspoon oregano
500ml vegetable stock
Sprinkle of salt and pepper
Preheat the oven to 180degrees.
Place the tomatoes and garlic in an over proof dish and drizzle with olive oil followed by the oregano, salt and pepper.
Place in the oven.
After about 15minutes give the tomatoes a stir to make sure they are roasting evenly.
Cook for another 15-20minutes or until tomatoes are starting to darken.
Remove the skins of the tomatoes and garlic with a fork - be careful they will be very HOT.
Once skins are removed add the vegetable stock to the dish and use a hand held blender to combine. If the soup is too thick add more stock until you get the desired consistency.
Drizzle with a little olive oil and enjoy!
