Slice baby tomatoes into 2, place on top of oven pan. drizzle with 1-2 tbsp of vegetable oil. sprinkle with salt, pepper, thyme

Dice potato, place on oven pan, drizzle with oil.

Roast both of the above in (preheated) oven for 15-20 minutes

Move roasted tomatoes into a boiling pan, toast for 2 minutes, insert 1/4 cup of vegetable stock, stir

Blend the roasted tomatoes and vegetable stock using mixer/blender

Place back the blended tomatoes into boiling pan, let simmer for 4-5 minutes

(meanwhile) place the roasted potatoes into a frying pan. add a pinch of salt, pepper, and chilli powder. toast until brown and tender

After boiling, insert the potatoes into the soup, add 1 tbsp chilli sauce, then stir. add more salt, pepper, n oregano if taste isn’t perfect yet. addition of vegetable stock powder is really recommended for a more savoury flavour.