Roasted Tomato and Zucchini Soup

The roasted flavour in this soup gives it a more robust flavour.
2 kg Roma tomatoes
olive oil
salt and pepper
1 teaspoon sugar
5 or 6 zucchini, roughly sliced
2 stalks celery, roughly chopped
1 onion, chopped
½ cup herbs (we used basil and origanum)
2 tablespoons vegetable stock powder

Cut the tomatoes in half and spread on a baking tray, cut side up. Sprinkle with olive oil and season with salt, pepper and sugar. Bake in an oven at 150°C for 1 hour. Place all the other ingredients in a pot with 2 cups of water and simmer for ½ hour. Blend and set aside. Using a potato press or a sieve, squeeze the juice out of the tomatoes and pour it into the pot with the blended ingredients. Stir, taste to check the seasoning, and serve hot with herb bread.
The Gardener