As I said in our last post we have a lovely abundance of veggies from the garden at this time of the year. Tomatoes are my number 1 favourite. We eat a lot fresh in salads or just sliced with a bit of salt and pepper. We are getting ready for our annual tomato bottling drive too. Today though, I decided to make a great roast tomato and garlic soup with thyme that could double as a gazpacho and also be reduced down to a pasata. Roasting the tomatoes adds extra sweetness and flavour to this wholesome soup. Here it is!
Ingredients
1kg of heritage tomatoes, halved
2 tablespoons olive oil
3 sprigs fresh thyme
1 medium brown onion, chopped
2 fresh garlic cloves, crushed
200g starchy potato, peeled, chopped
2 tablespoons tomato paste
2 teaspoons brown sugar
2 cups vegetable stock
Method
Preheat oven to 220C/200C fan-forced. Place tomatoes 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.
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.
Add roasted heritage tomatoes to the pot. Add 2-3 pinches of good quality sea salt. Simmer for another 15 minutes. Carefully blend soup with a stick mixer until smooth.
Sprinkle with thyme. Serve soup with crusty bread.
