Ingredients

• 3 cups veg stock

• 5 large tomatoes

• 2 red onions

• 2 courgettes

• 1 yellow pepper

• 3 cloves of garlic

• 1 tsp each thyme, marjoram, oregano, salt, pepper.

• Olive oil

Method (easy as fuck)

1. Toss all of the ingredients but the stock Roast at 200 checkin about every 15 mins and stirring to ensure even browning, don't burn it.

2. When colour has deepened and all veg is thoroughly tender, transfer to the bowl of a blender.

3. Pulse blender, adding half a cup of stock at a time until you reach your desired texture.

4. Garnish with chives, olive oil and double cream, serve with buttered bread.