roasted tomato soup

lovely, lip-smacking soup....a bowl of soup packed with vitamin A and all the goodness of vegetables...yummy!

adapted from 101 low-fat feasts book...

3 ripe tomatoes, roughly chopped

1 onion, roughly chopped

2 garlic, roughly chopped

1 carrot, roughly chopped

1 potato, roughly chopped

600ml chicken stock

salt and pepper to taste

2 tbsp olive oil

• preheat oven to 180 degree Celsius
• put the chopped vegetables in a pan, sprinkle with olive oil and season with salt and pepper. roast the vegetables in the oven for about 40 min.
• when ready, pour a little bit of the chicken stock into the pan and scrape the pan and pour the roasted vege into the remaining chicken stock
• puree the soup till smooth and creamy
• serve with pasta or crusted bread