This soup is very simple, and amazingly delicious. A good combination.
- 8 tomatoes
- 1 onion
- whatever herbs you have to hand
- a bit of vegetable stock
Heat your oven to about 180°C.
Cut the tomatoes in half, and the onion into chunks. Put them into a roasting tray (tomatoes cut sides upwards) with a drizzle of olive oil, salt and pepper, and herbs if you have any.
Roast for about 45 minutes, then turn the oven off and allow everything to cool for a bit.
Blitz the roasted stuff for a good while, until it’s fairly smooth.
Pour into a pan, add some stock until you have a soup consistency, and warm briefly if it seems to need it.