Oven Roasted Tomato Soup

8 large ripe Roma tomatoes

1 large onion, peeled

2 cloves garlic, peeled and halved

3 Tbspn olive oil

Salt and pepper

1 tsp artificial sweetener

500 ml vegetable stock / broth

60 ml cream

·      Halve the tomatoes, remove any stalks and white pith. Toss in olive oil and place on a roasting tray.

·      Peel and quarter the onion. Toss in olive oil and place on a roasting tray, along with the garlic.

·      Season well and roast at 200C for 40 minutes, mixing once or twice during this time.

·      Once cooked, place in a blender with the stock / broth and blend until smooth.

·      Add the sweetener, as desired. Add the cream.

·      Return to the pot and heat through.