Preheat oven to 220C - adjust according to your own oven type.
Grease a roasting tin and set aside.
Clean your freshly picked tomatoes and cut each in quarters.
Place cut side up on your baking sheet.
Cut the top and bottom off of your garlic bulb and place in the middle of the roasting tin.
Roast the tomatoes for 25 minutes until skins are browned or blackened.
Peel the tomatoes (see our tips above) and then discard the peel.
Remove the skin from the garlic head and discard, keeping the garlic cloves.
Place the olive oil in a large stockpot and heat over medium heat.
Add the chopped onions and saute for 2 minutes until translucent.
Add the softened garlic, spices and tomato puree.
Heat until it smells amazing, then add your roasted tomatoes and vegetable stock.
Increase heat to high until boiling.
Once it boils reduce to a simmer and continue simmering for 20 minutes.
With the hand blender, you can batch blend the soup. Separate into smaller batches and add to a jug. Place the hand blender insider and carefully mix. DO NOT OVER FILL as the soup will go everywhere and it is hot!
Return the pureed soup to the pan and taste.
Adjust the spices and cook another 2 minutes to rewarm.
Serve with crusty white bread.
Notes
Basil is more classic for tomatoes, but I wanted something different. You can substitute the oregano with a small handful of fresh basil.We have also added a pinch of chilli powder to this and it gives a little kick which is perfect for when you want something a little spicier.