Roasted Tomato Soup with Thyme

Roasted vegetables tossed around with some garlic seasoned with some salt and pepper, drizzled with olive oil is my idea of heaven.

Recipe by Caroline Cary

DifficultyBeginner

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.

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
 1 kg Fresh Tomatoes, mixed larger and baby
 4 Shallots peeled and chopped
 4 cloves, peeled
 3 sticks Fresh thyme, and some springs for decoration
 500 ml Chicken or good vegetable stock
 2 tsp Honey, preferably local
 1 tbsp balsamic
 Extra Virgin olive oIl
 Salt and Pepper
1

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.

2

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.

3

Once the tomatoes are roasted, transfer the tomatoes and juices to a blender and remove the springs of thyme.

4

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.

5

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

 1 kg Fresh Tomatoes, mixed larger and baby
 4 Shallots peeled and chopped
 4 cloves, peeled
 3 sticks Fresh thyme, and some springs for decoration
 500 ml Chicken or good vegetable stock
 2 tsp Honey, preferably local
 1 tbsp balsamic
 Extra Virgin olive oIl
 Salt and Pepper

Directions

1

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.

2

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.

3

Once the tomatoes are roasted, transfer the tomatoes and juices to a blender and remove the springs of thyme.

4

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.

5

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

Roasted Tomato Soup with Thyme

Recipe by

Caroline Cary

Share this recipe:

GIVEAWAY

WORTH OVER £100

Enter below for your change to win £100 worth of great prizes.

This is a UK mainland only competition. Competition closes 10pm on 10/06/21. Winner will be contacted via direct message or email.