900g of ripe tomatoes
1 Red Pepper (optional but I think it tastes lovely)
1 teaspoon of oregano
1 large onion
2 garlic cloves
2 tablespoons of chopped basil
1 litre of vegetable stock
Arrange the tomatoes on a tray and spray with frylite, bake at 200 for 15 minutes
Chop onion and garlic and place in saucepan with 300ml of stock. Cover, bring to the boil and simmer for 10 minutes.
Peel and chop the roasted tomatoes and add to the pan with the rest of the stock & basil. Simmer for 15 minutes.
Puree the soup with a blender and its ready to eat.
Its not the thickest of soups, so I found it was best served in a cup. Its perfect for upping your speed food intake. I could happily drink it all day!