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Ingredients
Slice your large tomatoes, cherry tomatoes, onions and garlic and lay them out on baking trays.
Season the large tomatoes with dried oregano, thyme, salt and pepper.
Sprinkle the fresh basil over the cherry tomatoes.
Spray both trays with low calorie cooking spray and roast in the oven for 20 minutes at 180 degrees.
Transfer both pans into a saucepan and add the vegetable stock, chopped tomatoes.
Bring to the boil and then reduce the heat and simmer for 20 minutes.
Taste the soup and season with salt and pepper as desired.
Remove the soup from the hob and allow to cool slightly before blending until smooth.
Reheat as needed and serve with some fresh basil and a crack of pepper.