This is such an easy recipe and you can play around with it in all sorts of ways by adding different herbs or some chilli flakes and spices. I also love to add basil or stir through a couple of teaspoons of basil pesto. You can add croutons, mix in some creme fresh, or soured cream. If you are vegan you can substitute this with coconut milk. You can serve this soup hot or cold and make it as thick or thin as you like depending on how you like your soup.
Pre heat your oven to 180C. Chop the tomatoes and put skin down in a roasting tin. The add the honey, peeled garlic cloves, drizzle with the balsamic and some olive oil. Season with salt and pepper and then scatter the thyme stalks on top. Roast for 45 - 50 minutes.
After 30 minutes, check to see if there is still enough liquid in the bottom of the roasting tray before removing the garlic from the oven. If necessary, add extra water some water/stock as this will then release the juices from the tin and add to the flavour of the soup.
Once the tomatoes are roasted, transfer the tomatoes and juices to a blender and remove the springs of thyme.
Blend until smooth, then add the vegetable stock and continue to blend on a lower speed. If you want the soup to be thicker, use less liquid.
Sprinkle with some small leaves of thyme and drizzle some olive oil on the top. Serve with some delicious warm bread or our lovely seed bread.
https://www.eatnourishlove.com/wp-admin/post.php?post=2246&action=edit
Ingredients
Directions
Pre heat your oven to 180C. Chop the tomatoes and put skin down in a roasting tin. The add the honey, peeled garlic cloves, drizzle with the balsamic and some olive oil. Season with salt and pepper and then scatter the thyme stalks on top. Roast for 45 - 50 minutes.
After 30 minutes, check to see if there is still enough liquid in the bottom of the roasting tray before removing the garlic from the oven. If necessary, add extra water some water/stock as this will then release the juices from the tin and add to the flavour of the soup.
Once the tomatoes are roasted, transfer the tomatoes and juices to a blender and remove the springs of thyme.
Blend until smooth, then add the vegetable stock and continue to blend on a lower speed. If you want the soup to be thicker, use less liquid.
Sprinkle with some small leaves of thyme and drizzle some olive oil on the top. Serve with some delicious warm bread or our lovely seed bread.
https://www.eatnourishlove.com/wp-admin/post.php?post=2246&action=edit