Tomato & Basil Soup

Tomato soup

12 tomatoes
1 red onion
4 cloves garlic
olive oil
half a pack of fresh basil
stock made from veg Oxo cubes

Cut the tomatoes into quarters and put in a roasting pan. Cut the onion into wedges and add to pan, drizzle with olive oil, sprinkle with freshly ground black pepper and salt, put in the oven at about 200 for half an hour, then add the garlic (still in skin) and leave in oven for another half hour until the toms are going a bit black at the edges.
Squeeze the garlic cloves out of their skins into a pan, also chuck in the tomatoes and onion.
I made a pint of stock but didn't use quite all of it. I put about half a pint of the stock in the pan with the veg and brought it to the boil, then blended it. I added the basil before I blended it too. Then I just kept adding the rest of the stock until it was the consistency I wanted.