This rich and creamy soup is so comforting; it’s the perfect winter warmer. It makes for a really simple supper, bursting with flavour from the roasted veg. Every spoonful is packed with the flavour of the red onion, garlic and thyme – a winning combination! I always freeze a tub of this soup as it’s so versatile – it works really well as a tomato sauce or thrown in to a pasta bake.
Serve with lots of crusty bread. Also fantastic with a cheesy baked potato on the side. This recipe serves 4-6.
Roasted tomato, onion and thyme soup
12 large ripe plum tomatoes, halved
1 garlic bulb, cut in half horizontally
2 large red onions, peeled, quartered
A small bunch of fresh thyme
1 tbsp caster sugar
sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
250ml/9fl oz vegetable or chicken stock
Place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly.
Mash the garlic with the back of a fork and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth.
Pour into a large saucepan, add the sugar and loosen the mixture with the stock. Add more stock to your liking.