Oven-roasted tomato and basil soup

Preheat the oven to 200º C.

Pour the oil into a baking tray and
heat in the oven until the oil is thin and runny, but not smoking.

Remove
from the oven and add the onions, garlic, fresh tomatoes, salt and
pepper and toss so that all the vegetables are covered with oil.

Roast
the vegetables for 20 minutes, tossing from time to time.

Pour
the vegetables into a blender, together with the fresh basil and tinned
tomatoes. Blend until smooth.

Pour into a saucepan, together with
the prepared stock. Heat through on the stovetop. Add the sugar to
balance the tartness of the tomatoes.

Serve with 1-2 slices of
low GI bread and a little lower fat cheese.