Beetroot and feta soup

1) Pre heat the oven to 190C/375F/Gas 5
2) Put the halved tomatoes in an ovenproof dish flat side up. Drizzle with half the oil and add the garlic.
3) Roast in the oven for 25-30 minutes until soft.
4) Puree the tomatoes by rubbing through a sieve to remove the skin and seeds.
5) Heat the rest of the oil in a saucepan and fry the onion for a few minutes until soft.
6) Add the beetroot and the stock and bring to the boil. Season to taste.
7) Turn the heat down and simmer gently for 7-10 minutes until the beetroot is cooked.
8) Stir in the tomato purée then transfer to a blender and blitz until smooth.
9) Serve hot or clod with the feta crumbled over the top.