Oil free roasted tomato soup with fennel and garlic

Imade this impromptu soup when I found some mighty fine vine tomatoes at lidl for a steal of a price.  Very yummy

7 large on the vine tomatoes sliced in half horizontally

1 large onion  sliced in half lengthways and then into wedges

3 cloves garlic thinly sliced

1 teaspoon fennel seeds light crushed

½ teaspoon sugar

½ teaspoon salt

Low fat coking spray

1 teaspoon bouillon (or a veg stock cube)

½ teaspoon dried rosemary

1 tablespoon fresh oregano chopped

1 tablespoon tomato paste

400ml passata (sieved tomatoes usually found in tetra packs)

400ml boiling water

1 teaspoon balsamic vinegar

Salt and pepper to season

Preheat oven to gas mark 3.  In a large ceramic or glass dish place the tomatoes cut side up. Place the onion wedges in between the tomatoes halves and sprinkle the sugar, salt, garlic cloves and fennel seeds over the tomatoes.  Spray liberally with low fat cooking spray.

Bake in the oven for approximately 1hr until the tops of the tomatoes are slightly browned at the edges.  If needed re spray with low fat cooking spray and cook for a further 15 minutes.  Put to one side and let cool slightly.

Place the cooled roasted tomatoes mix into an blender and blend until almost smooth.

In a large pan heat together the roasted tomatoes, with all remaining ingredients  and simmer for 10 minutes.  Season to taste and serve.


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