Roasted Tomato and Pasta Soup

Preheat the oven to 190 oC
Place the tomatoes, pepper, red onion and garlic in a casserole dish
Drizzle with a little olive oil and season with salt and pepper
Roast in the oven for 25 minutes

Place the roasted vegetables and half the vegetable stock in a blender and blitz until smooth
Pour into a large saucepan and stir in the remaining stock
Bring to the boil

Add the spaghetti and simmer for 5 minutes or until the spaghetti is tender
Stir in the oregano