Ingredients
2 kg ripe tomatoes, halved
1 onion, chopped
4 cloves garlic, peeled
1 carrot, chopped
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
500 ml vegetable broth
1/2 cup fresh basil, chopped
Method
1. Preheat the oven to 200°C. Arrange the halved tomatoes, chopped onion, and whole garlic cloves on a baking tray.
2. Drizzle olive oil over the vegetables. Sprinkle salt, black pepper, and dried oregano on top. Toss to coat everything evenly.
3. Roast in the oven for about 30-35 minutes, until the tomatoes are soft and slightly charred.
4. Transfer the roasted vegetables to a pot. Pour in vegetable broth and bring the mixture to a simmer.
5. Use a blender to puree the soup until smooth. Stir in chopped basil before serving.
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