Roasted Tomato and Balsamic Soup – Serves 4
A delicious warming soup – complete crowd pleaser and oh so easy to make! Serve with home-made Rosemary Focaccia (watch future posts for this recipe!).
- Whole Plum Tomatoes – 6
- Thyme – ¼ bunch
- Balsamic vinegar – 40ml
- Tinned tomatoes – 1
- Vegetable Stock – 200ml
- Double cream – 75ml
- Balsamic glaze – to garnish
Halve the tomatoes and place into a roasting tray with the thyme and balsamic vinegar. Roast in an oven pre heated to 185’c for about 35-45 minutes.
Once the tomatoes are cooked transfer to a saucepan and cook down until they look like a pulp. At this stage add the tinned tomatoes and stock and bring to a gentle simmer. Simmer the soup for about 30 mins, stirring occasionally.
Blitz the soup using a stick blender then add the cream. Check the soup for seasoning and serve immediately or chill to be used at a later date.
GF – This soup is gluten free
V – This soup is Vegetarian
Vegan – This soup can be made vegan by substituting double cream for soya cream
Curative properties of Thyme
Thyme is Good for You! Read all about it here. It contains the essential oil Thymol which is antiseptic and antifungal. It is also packed with essential vitamins and minerals. Use natural fresh herbs in your diet and reap the rewards!