Monday, April 4, 2011

Roast Tomato Soup

Something magical happens to ingredients in the oven as you roast them. Take the fiery, overpowering, pungent raw garlic clove that becomes sweet and yielding and caramelised after half an hour at a high heat. I adore how a tart, taught tomato relaxes and oozes when roasted, yielding a rich, full flavour.

This is a simple, rewarding soup that makes use of key flavours, gently roasted and blended, allowing the ingredients to do the work. It's a great basic: add chilli or bacon, lentils or onions.

  • 10-12 ripe tomatoes, halved with the seeds removed
  • 1-2 Tbsp olive oil
  • 4 garlic cloves (more/less depending on your garlic preference)
  • 3 Tbsp thyme
  • 1 tsp sugar
  • Salt & pepper
  • 2 cups stock
How to make:

Preheat the oven to 200ÂșC while you prepare the ingredients. In a roasting dish or pan, place the halved tomatoes and garlic cloves. Coat liberally and toss with the olive oil. Sprinkle the tomatoes with sugar, torn thyme and salt, setting a sprig or two of thyme aside for garnish. Roast for 30 to 40 minutes until soft. Blend briefly if you want some texture, or longer if you prefer a smooth consistency, with a half to a cup of stock to liquify. Heat through with remaining stock on the stove top, adjust the seasoning and serve.

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