Servings: 4 Servings
Cooking Time: 25 mins
Ingredients
- 1kg roma tomatoes, halved
- 2 tbsp olive oil
- 3 sprigs fresh thyme
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 200g sebago potato, peeled, chopped
- 2 tbsp tomato paste
- 2 tsp brown sugar
- 2 cups vegetable stock
- Fresh thyme leaves, to serve
- Bread, to serve
- 1 cup cold water
Method
Step 1 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.
Step 2 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 water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.
Step 3 Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.
