There's nothing like a nice tomato soup in winter, and this recipe from the latest issue of Donna Hay is definitely a keeper - fast, simple and healthy, not to mention absolutely delicious!
Roasted tomato and thyme soup
Adapted recipe from Donna Hay magazine, June/July 2011
4 cloves garlic, peeled and crushed under a knife
2 red onions, sliced
10 tomatoes, halved and deseeded (I used roma tomatoes)
1 tablespoon fresh thyme leaves
1 tablespoon tomato paste
3 cups vegetable stock
salt and pepper
1. Place tomatoes, garlic, onions and thyme on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 180 degrees celcius for 30 minutes.
2. Heat stock and tomato paste in a pot. Add the roasted tomatoes mixture and bring to the boil. Remove from heat, and blend until smooth. Top with a little extra pepper.
3. Serve with toast spread with goat's cheese and topped with a few thyme leaves and a little olive oil.