Roasted tomato soup

Steps

1. Preheat the oven to 200 degrees celsius
2. Slice your tomatoes in half and add them to a roasting tray
3. Roughly chop the carrots, slice the garlic bulbs in half, then add to the tray with the ginger
4. Season well with salt, pepper and olive oil, then roast for 40 mins, or until caramelized and cooked through
5. Half-way through, roughly chop the onions, then add to the tray, seasoning well with salt, pepper and olive oil
6. To prepare your tomato stock, add the tomato purée and veg broth to a pot
7. Tip the roasted veg into the pot, scarp off the caramelized bits and add that to the pot too
8. Blend until thick and smooth, add a splash of water if desired.
9. Season to taste with salt and pepper
10. Add the cream cheese for ultimate creaminess (optional)
11. Ladle the soup into bowls, top with a swirl of olive oil and a crack of black pepper
12. Done