Tomato, broccoli & carrot soup

Place 250g vine-ripened tomatoes (halved) on a baking tray and lightly spray with oil. Bake in oven preheated to 180°C or 160°C fan-forced until tender. Heat a saucepan lightly sprayed with oil. Cook 1/4 red onion (finely chopped), 1/2 celery stick (finely chopped) and 1/4 carrot (finely chopped) until softened. Add 1/2 garlic clove (crushed) and cook until fragrant. Add roasted tomatoes, 1/2 cup broccoli florets and 3/4 cup water. Simmer until broccoli is tender. Process soup until smooth. Return soup to low heat and stir until heated through. Season well and garnish with celery leaves. Serve with 1 x 35g slice high-fibre wholemeal bread.