Roasted tomato soup
1 large, thickly sliced
2 medium, peeled and thinly sliced
800 g, mixed, larger ones halved or quartered
2 clove(s), unpeeled
2 sprig(s), plus fresh thyme leaves, to serve
Vegetable stock cube(s)
2 cube(s), 650ml
2 tablespoons, level
- Preheat the oven to 190°C, fan 170°C, gas mark 5.
- 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.
- 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.
- Using a stick blender, blitz the soup until smooth, then ladle into bowls and serve garnished with fresh thyme leaves.