• Serves 4
  • 2 hours
  • Difficulty Easy
  • 9 Ingredients


A lovely, tasty soup.

Ingredients (serves 4)

  • 1 kg Tomatoes
  • 6 Garlic Cloves, unpeeled
  • Salt and Pepper
  • 2 Onions, chopped
  • 1 tsp Dried Oregano
  • 3 tbsp Sugar
  • 3 cups Chicken or Vegetable Stock
  • Olive Oil or Butter
  • 1/2 cup Cream


  1. Pre-heat Oven at 170 degrees. Cut tomatoes in half and place cut side up on a tray. Sprinkle with a little sugar, salt and pepper. Add garlic and drizzle with oil. Roast for about an hour. Cool.
  2. Peel the garlic. Sauté onions, sugar and oregano in a saucepan for five minutes.
  3. Add the tomatoes, garlic and stock to pan and simmer for 20 minutes.
  4. Cool and purée. Adjust seasoning. Add cream and reheat before serving.


I make large batches of this soup in summer and then freeze without the cream - just as tasty.

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