Sunday, 26 June 2011

Roasted tomato and thyme soup

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
olive oil
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.

Bon appetit!

Ladybird x


  1. Roasting the tomatoes would give such a rich flavour to the soup and the goats cheese would suit the soup perfectly. Lovely!

  2. Yes, you're right Anna, roasting the tomatoes gives a great flavour!

  3. Totally the best way to get extra flavour! Seeding the tomatoes is a great tip too, yumm...

  4. What a great idea to roast the tomatoes for the soup. Can't wait to see what a difference it will make. Thank you! ...Susan

  5. definitely going to try this!!


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