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Roasted tomato soup
Roasted tomato soup
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Enhance the soup's richness with freshly roasted tomatoes.
Ingredients:
  • 1kg roma tomatoes, halved
  • 36.40 gm olive oil
  • 3 sprigs fresh thyme
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 200g sebago potato, peeled, chopped
  • 44.40 gm tomato paste
  • 8.00 gm brown sugar
  • 510.00 gm vegetable liquid stock
  • Fresh thyme leaves, to serve
  • Bread, to serve
  • Salt, to season
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Arrange the tomato on a baking tray, drizzle with half of the oil, sprinkle with thyme, and season with salt and pepper. Roast for 15 to 20 minutes until tender.
  • In a saucepan, heat oil over medium heat. Add onion, garlic, and potato. Cook for 5 minutes, stirring occasionally. Stir in tomato paste and sugar. Pour in stock and 1 cup of cold water. Cover the saucepan and bring to a boil. Lower the heat to a simmer and cook for 15 minutes until the potato is tender.
  • Stir in the tomato to the stock mixture. Blend soup until velvety smooth. Garnish with a sprinkle of thyme. Enjoy the soup with crusty bread.

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