Ingredients
- 1 kg, halved Roma Tomatoes
- 2 tablespoons Olive Oil
- 3 sprigs Fresh Thyme
- 1 medium chopped Brown Onion
- 2 crushed Garlic Clove
- 200g chopped Sebago Potato
- 2 tablespoons Tomato Paste
- 2 teaspoons Brown Sugar
- 2 cups Vegetable Stock
- To serve Fresh Thyme Leaves
- To taste Salt
Directions
Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. Roasted Tomato Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!
Recipe Credit: taste.com.au
Steps
1 Done | Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender. |
2 Done | Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender. |
3 Done | Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. |
