Roast Tomato and Feta Soup - Lincolnshire Life

Ingredients

• 1 x 400g tin of chopped tomatoes
• 1 red onion – peeled and cut into wedges
• 1 medium potato – peeled and chopped
• 3 gloves of garlic – skin on
• 1 length of vine tomatoes (roughly 12 small tomatoes)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon chilli flakes
• 1 teaspoon tomato puree
• Extra virgin olive oil
• 3/4 litre of vegetable stock
• A dash of white wine (optional)
• 150g feta cheese
• 1 x ciabatta – torn into pieces
• 1 tablespoon truffle oil
• Salt and pepper