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
Preheat the oven to 200ºC 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.