Roasted Tomato Soup

by Frank

Roasted first for flavour.

• 3lb Ripe Tomatoes
• 4 clove of garlic, peeled
• ½ Onion, diced
• 1 Red Pepper, diced
• 2 Tbs Olive Oil
• Salt & Pepper to taste
• ½ Tsp dried basil or equal fresh
• ½ Tsp dried Oregano or equal fresh
• 1 Pint Chicken or Vegetable stock
• 2 tsp sugar, perhaps. See below.
• Parmesan Cheese, optional
• Single cream, optional

Method

1. Put the tomatoes and pepper in roasting tin.
2. Mix in the olive oil, garlic and herbs.
3. Roast until edges slightly charred.
4. Put half tomato mix and half stock in blender.
5. Blend until smooth, repeat with remainder.
6. Taste and if rather tart add sugar to taste.
7. Garnish with Parmesan or stir in single cream.