Tomato Soup

With autumn on its way and my vegetable garden at its most productive, soups are a great way to use up surplus vegetables & create a quick, healthy meal. This tomato soup is warming & delicious. It is perfect paired with a cheese toastie! For the vegan version, simply leave out the cream at the end.

4 Servings

Ingredients:

1.5 kg ripe tomatoes. quartered & each quarter cut in half

1 small onion, roughly chopped

4 cloves of garlic, peeled & crushed

2 sprigs of thyme

1 tsp dried basil

1 tsp dried oregano

Olive oil

S&P

500ml vegetable stock

2 tbsp fresh basil, roughly chopped

2 tbsp cream (optional)

Instructions:

Heat oven to 200c for traditional ovens & 180c for fan assisted ovens.

Place the tomatoes in a large tray. Add the onion, garlic, thyme, basil, oregano, S&P.

Drizzle a generous amount of olive oil over the top & toss well before spreading the contents on the pan out evenly to ensure each piece of tomato roasts at the same rate.

Roast for 30 minutes, giving it a gentle mix midway.

Bring the vegetable stock to a gentle simmer in a pot. Remove the sprigs of thyme & add the contents of your tray, along with any juices, to the stock. Add in the fresh basil.

Simmer for 3 minutes then remove from the stove & blend thoroughly. Pass the soup through a sieve to remove seeds and bits of tomato skin. If desired, whisk in the cream before serving.