Roasted Tomato Soup

Ingredients

8 medium tomatoes cut in half
2 Onions, coarsely diced
2 Tblsp Olive oil
6 Garlic cloves, coarsely diced
1 Tblsp Oregano
2 Bay leaves
1 Tblsp Dried Thyme
1 Tblsp Dried Basil
Pinch of Cayenne pepper
1 tsp Chilli Flakes
Salt & pepper to taste
1 Tblsp Brown sugar
2 400g Tin Tomatoes 
500ml Chicken stock or Vegetable stock (optional)
150ml Cream

Method

Set the oven to 200 C.
In a roasting dish, we used out Le Creuset stockpot. Chop up your onion, garlic & tomatoes & drizzle over your olive oil before placing them in the hot oven to roast for 15 - 20mins.
Remove from the oven & onto the stovetop. In your pot with the tomatoes, onions & garlic add your chicken stock, tinned tomatoes & herbs, spices, seasonings & sugar.
Stir to combine & simmer on a low heat, stirring occasionally for approximately 20mins.
Remove from the heat, leave to cool down before adding the cream.
With a hand blender or we used our Magimix food processor, blend into a smooth consistency. 

Enjoy your soup hot with some homemade toasted bread on a cool winters day for lunch. We served it up in our gorgeous rustic Moroccan tableware.

Bon appetit ;)
Sade