Preheat the oven to 400 degrees F. In a bowl, mix together tomatoes, onions, bell pepper, garlic, oregano, salt and pepper with olive oil.
Lay them all in a baking tray and roast for about 45 minutes, until the tomatoes have turned soft.
Add it all to the blender along with the stock and blend until creamy.
Heat up and serve with croutons or your fav bread.
Preheat oven to 375 F. Cut the bread into squares.
Whisk olive oil and herbs together bowl and add bread squares to cover them well.
Lay on a baking sheet with parchment paper and bake between 15 and 20 minutes until golden and crispy.
Finish the soup with a dollop of cream, sprinkle of cilantro, and top with the toasted croutons.