Photo of Roasted tomato soup by WW

Roasted tomato soup

2
PersonalPoints™ per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Onion(s)

1 large, thickly sliced

Carrots, raw

2 medium, peeled and thinly sliced

Tomato

800 g, mixed, larger ones halved or quartered

Garlic

2 clove(s), unpeeled

Thyme, Fresh

2 sprig(s), plus fresh thyme leaves, to serve

Olive Oil

1 tablespoons

Vegetable stock cube(s)

2 cube(s), 650ml

Tomato Purèe

2 tablespoons, level

Balsamic vinegar

1 teaspoons

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Arrange the onion in a single layer in a large roasting tin. Scatter over the sliced carrots and tomatoes, then nestle the garlic cloves and thyme among the veg. Season, drizzle over the oil and roast for 30 minutes until the onion is tender.
  3. Remove and discard the thyme, and transfer all the veg to a large pan. Squeeze the garlic flesh from the skins and add to the pan along with 650ml vegetable stock , tomato purée and balsamic vinegar. Bring the mixture to a simmer, then remove from the heat.
  4. Using a stick blender, blitz the soup until smooth, then ladle into bowls and serve garnished with fresh thyme leaves.

Notes

The soup can be frozen in an airtight container for up to 3 months.