Roasting the tomatoes makes this simple tomato soup recipe special. It’s also great for using up a tomato glut.
Ingredients
- 800g/1lb 12oz
tomatoes, cut in half - 2 tbsp
honey - 2 sprigs fresh
thyme - 8 tbsp
olive oil - 1
onion, thinly sliced - 2
garlic cloves, finely chopped - 4 tbsp
crème fraîche - large bunch fresh Greek
basil, leaves picked - 4 tbsp crumbled croûtons
Preparation method
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Preheat the oven to 230C/450F/Gas 8.
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Arrange the tomatoes on a baking tray, top with the thyme and drizzle over the honey and two tablespoons of the olive oil. Roast in the oven 15 minutes.
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Remove the tomatoes from the oven and set aside to cool slightly. Carefully peel off the skins, then chop the tomatoes and thyme.
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Heat two tablespoons of the olive oil in a large lidded saucepan, add the onion, cover with a lid and fry for 3-4 minutes. Add the garlic, fry for a further 2-3 minutes.
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Add 75ml/3fl oz water and the remaining four tablespoons of olive oil and blend in a blender or food processor until smooth. Season to taste with salt add freshly ground black pepper.
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To serve, reheat the soup if necessary, then ladle it into a bowl, top with a spoonful of crème fraîche and scatter over the basil leaves and crumbled croûtons.