What to Prep:
You can prep all of this tasty soup in advance and then just heat it up when you’re hungry.
Preheat the oven to 200 C
Cut all the tomatoes in half (or in quarters if they’re huge) and place them, face up, on a baking tray.
Drizzle the 1/4 cup of olive oil over the top (don’t skimp!) and season with salt and pepper.
Place in the oven for 40 minutes until the edges are a bit black and they look yummy!
In a big, thick bottomed, saucepan heat 2 tablespoons of olive oil. Add the diced onion and cook until soft (about 8 minutes).
Add the garlic and cook for another minute.
Tip all the roasted tomatoes (as well as all the lovely juices from the tray) into the pan and mush them up with your spoon.
Pour in your stock and pop in the sprig of rosemary.
Bring the whole thing to a boil and then simmer for 30 minutes.
When the soup has thickened, take out the herb sprig and put the rest of it in a blender.