0:25

To Prep

0:25

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

4.5

AVG RATING

(8 Members)

Roasted tomato soup

Ingredients
    • Method
    1. Step 1

      Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender.

    2. Step 2

      Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.

    3. Step 3

      Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.

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