Roasted Tomato and Chilli Soup (Gluten Free, Dairy Free)

Preheat the oven to 200 oC

Drizzle a casserole dish with the olive oil, sprinkle in the sugar, minced garlic and season with salt and pepper

Place the cherry tomatoes in the casserole dish and roast in the oven for 20 minutes

In a large saucepan fry the onion, cumin and chilli in a drizzle of olive oil

Stir in the tin of tomatoes and cook with the lid on for 10 minutes

Add in the roast tomatoes including any juice left over in the casserole dish

Pour in the vegetable stock

Bring to the boil and simmer for 20 minutes with the lid on

Blend the soup and season to taste