You will need:


- 500 g Roma tomatoes, halved
- 1 tin of whole tomatoes in tomato juice
- 1 packet of diced bacon
- 1 TBSP butter
- 1 onion, diced
- 2 tsp crushed garlic
- 2 tsp turmeric
- Salt, pepper, mixed herbs
- 1 litre of water with good quality vegetable/chicken stock powder stirred in
- 2/3 cup pouring cream


Directions:


1. Place the halved tomatoes on a baking pan, sprinkle with olive oil and crushed salt and place in oven at 180 degrees for about 30 – 40 minutes.
2. While the tomatoes are cooking, melt the butter in a large pot and soften the onion and garlic. Add the diced bacon.
3. Add the tin of tomatoes and the roasted tomatoes. Season with salt, pepper, turmeric and mixed herbs.
4. Pour the chicken/vegetable stock and leave to simmer on a low heat for 20 – 30 minutes.
5. Use a hand blender to give the soup a smooth consistency. Add the cream and stir in over a low heat. Serve immediately.