Roasted Tomato Soup

If you are looking for a super simple and easy roasted tomato soup recipe then you should definitely try this one! I mean all you have to do is chop some veggies, throw them in the oven, and once done, throw them into a blender. It also has very few ingredients and it's cheap, bonus! You know that being a university student means we love to cook cheap meals.

This soup is very refreshing and doesn't leave you feeling heavy at all. It stays true to its tomato flavour but to spice things up you could also add some chilli flakes to the soup. This could be served cold in the summer time too. This recipe makes around 3-4 servings. It is great served with warm ciabatta bread/rolls from Woolworths.

Ingredients:

- 1.5kg Tomatoes
- 1 Onion
- 2 Tbsp Garlic
- 2 Tbsp of oil (I used Olive oil)

Seasoning:
- Sage
- Parsley
- Orgeno
- Salt
- Pepper

Method:

1. Preheat the oven to 200 degrees Celcius.
2. Roughly chop the tomatoes and onion into quarters, and place in an oven dish with the garlic. Drizzle the olive oil over the veggies and toss them until everything is evenly coated.
3. Place the veggies in the oven for 40 minutes, or until the skin is peeling from the tomatoes.
4. Once done, place the veggies into a blender and blend until smooth. Then place into a pot and season to taste, while heating the soup up again.