Ingredients (Serves 3)
680g Roma tomatoes, quartered
1/2 white onion, quartered
1/2 red peppers, quartered
1 1/2 tbsp olive oil
590ml vegetable broth 2 tsp dried basil
1 tsp dried oregano
3 tbsp Greek Yoghurt
Method
Firstly, preheat oven to 200°C/400°F/Gas 6.
Line a baking tray with aluminium foil and lay the tomato, onion and bell pepper across in a single layer, drizzle olive oil all over and season with salt and pepper.
Roast for about 40-45 minutes or until the vegetables are nice and soft. Meanwhile, in a medium-sized pot, bring the broth and herbs to boil.
Blend the vegetable mix (you might need to do it in two stages) and add it to the broth, giving it a good stir.
Simmer for 5 minutes, before serving in three bowls with a dollop of Greek yoghurt on each.