Roasted tomato soup with oregano and goat milk

Roasted tomato soup with oregano and goat milk. Refreshingly simple after all that Easter feasting!

#RECIPE
2 lb (1kg) plum tomatoes, halved
olive oil
Salt and pepper
3 c (750ml) chicken or veg stock
1 c (250ml) goat milk (or cow milk)
1/2 tsp dried Greek oregano
1 pinch dried thyme
METHOD:
Lay the halved tomatoes cut side up in a single layer on a baking sheet (use two if you need to). Drizzle generously with olive oil and season with salt and pepper. Roast in a preheated 400 F (200 C) oven for 1 hour.
Remove from oven and place tomatoes in a large saucepan. Add stock and herbs and bring to a simmer. Start pureeing with an immersion blender whilst pouring in the milk. Add more milk or stock to achieve your desired consistency.