Ingredients

The following ingredients have 4 Servings
  • 750 grams fresh ripe tomatoes
  • 1 bulb garlic
  • 1 onion
  • 1 tbsp vegetable oil
  • handful fresh thyme leaves ((or 1 tsp dried))
  • Shetland sea salt
  • freshly ground black pepper
  • 200 ml hot water (or vegetable stock)
  • 1 tsp vegetable bouillion powder (optional)
  • 1 spring onions (to garnish)

Instruction

  • Preheat oven to 180 C.
  • Chop the tomatoes and onion into large, even piece (quarters is fine). Place into a large bowl.
  • Separate the garlic cloves but leave them unpeeled and place into the bowl.
  • Drizzle over one tablespoon of vegetable oil and toss the vegetables to coat well.
  • Spread the vegetables out onto a large baking tray, sprinkle with plenty of fresh thyme and season with salt and pepper to taste.
  • Roast for one hour, checking occasionally and turning the vegetables so they do not blacken.
  • Remove the baking tray from the oven and leave the vegetables to cool.
  • When cooled, the garlic will slip out of its skin. Place the roasted garlic (without the skin) and the rest of the vegetables into a blender along with the hot water and vegetable stock (if using). Blend until it reaches the desired consistency, adding more hot water if you need.
  • Leave the soup as is if you don't mind tomato seeds and skin in it, alternatively, strain for a smoother soup.