Creamy Roasted Tomato Soup with Thyme
This creamy roast tomato soup recipe is prepared using fresh cherry tomatoes which gives this soup fantastic flavour. This soup is not only tasty but it is also very low in calories with a serving providing around 118 calories.
Servings: 4 servings
Calories: 118kcal
Ingredients
- 3 garlic cloves
- 1 medium red onion
- 700g cherry tomatoes
- ⅓ teaspoon salt
- ½ teaspoon black pepper
- 1 sprig thyme
- 1 tablespoon extra virgin olive oil
- ½ vegetable stock cube dissolved in 250ml boiling water
- 2 tablespoon soured cream
- ¼ teaspoon paprika
- Basil leaves optional
- Drizzle of double cream optional
Instructions
- Preheat the oven to gas mark 4/350oF/ 180oC/160oC fan. Peel the garlic cloves and onion then cut the onion in half.
- To a baking tray or roasting pan, add the cherry tomatoes, whole peeled garlic cloves, both halves of the onion, salt, black pepper and thyme. Drizzle on the olive oil and toss all the ingredients together. Roast in the oven for 35 - 40 minutes.
- Remove from the oven and allow to cool for 10 minutes. After 10 minutes add all the ingredients from the tray to a blender, add the vegetable stock and blend until smooth. Do this in batches if your blender is small.
- Pour the blended tomatoes into a saucepan on a low - medium heat and stir in the soured cream. Add the paprika then allow to simmer for 4 minutes.
- Turn off the heat and allow to stand for 5 minutes before serving with Basil leaves and a drizzle of double cream. This is optional.