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
Ingredients
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
olive oil
salt and pepper
Method
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.
3. Serve with toast spread with goat's cheese and topped with a few thyme leaves and a little olive oil.
Bon appetit!
Ladybird x
Roasting the tomatoes would give such a rich flavour to the soup and the goats cheese would suit the soup perfectly. Lovely!
ReplyDeleteYes, you're right Anna, roasting the tomatoes gives a great flavour!
ReplyDeleteTotally the best way to get extra flavour! Seeding the tomatoes is a great tip too, yumm...
ReplyDeleteWhat a great idea to roast the tomatoes for the soup. Can't wait to see what a difference it will make. Thank you! ...Susan
ReplyDeletedefinitely going to try this!!
ReplyDeleteAku seneng karo biasane arek lanang. Jinis iki
ReplyDeletekarya lan pajanan sing cerdas! Terusake para pria sing apik tenan