Roasted Tomato Soup

A quick and easy soup with little invested time & effort.  Hearty and wholesome; a soup to tickle your tastebuds on any day of the year.

Serves 4 – 6

1 kg cherry tomatoes, washed
2 red onions, peeled and cut into 8
2 red peppers, washed and cut into chunks
2 tablespoons olive oil
a teaspoon of coarse salt
1/2 cup sundried tomatoes (in oil variety)

Heat oven to 200 degrees C.
Place all the ingredients (EXCEPT sundried tomatoes) in a roasting tin.  Roast for approx 40 minutes  until partly caramelised.
Add sundried tomatoes & blend in liquidiser or food processor until smooth.
Liquid will be thick.  Add 300ml vegetable stock.
Adjust seasoning.

Serve with crispy, fried rosemary. (optional)