Roasted tomato and thyme soup
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Serves:     people
Notes from Anna
  • Homemade tomato soup is easy and worth every bit of the effort which, let's be honest, isn't much!


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  1. TURN THE OVEN ON TO 190˚C/170˚C fan/gas 5
  2. Wash and halve the tomatoes. Peel the red onion and cut into quarters.
  3. Put the tomatoes, unpeeled garlic cloves, onion and thyme sprigs into a roasting tin. Season with a large pinch of salt, the sugar and a good grind of black pepper. Drizzle with the oil and roast in the oven for 30 minutes.
  4. Meanwhile, boil a kettle and make up the stock according to the packet instructions.
  5. Remove the roasting tin from the oven and leave for a few minutes to cool slightly.
  6. Mash the garlic with the back of a fork, and discard the skin.
  7. Blend the roasted vegetables and stock in a liquidiser or with a hand-held stick blender until smooth.

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