Roasted Balsamic & Thyme Tomato Soup Recipe | Abel & Cole

Roasted Balsamic & Thyme Tomato Soup

Cooking time
Serves2 people
Vegans Gluten-free diets

Tommie soup has been a national favourite and nourishing comfort food for all ages for decades. This balsamic and thyme version is the bee’s knees.

Ingredients

  • 500g tomatoes
  • 1 red onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 250g cherry tomatoes
  • 35g sundried tomatoes
  • 600ml boiling water
  • 1 tbsp balsamic vinegar
  • A handful of thyme
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Method

1. Preheat the oven to 200C/190C Fan/ Gas 6. Roughly chop the tomatoes and place on one side of a baking tray. Peel and chop the onion and add to the tray. Drop on the unpeeled garlic clove. Drizzle over 1 tbsp olive oil. Tumble in the cherry tomatoes on to the other side of the tray.
2. Slide the tray into the oven and roast for 30 mins till the edges are charred. Roughly chop the sundried tomatoes and place in a bowl. Pour 200ml boiling water over and leave to soak. Take the tomatoes out of the oven and pour the balsamic vinegar over them, then put back in the oven for 10 mins.
3. Scoop the tomatoes and onions into a pan. Leave the cherry tomatoes on the tray. Squeeze the roasted garlic clove into the pan. Sprinkle in most of the thyme leaves. Pour in the sundried tomatoes and their soaking water. Pour in 400ml boiling water into the pan. Bring to a simmer.
4. Blend till smooth using a stick blender or transfer into a food processor. Place the soup back on a gentle heat and tip in the whole roasted cherry tomatoes. Taste and season. Serve in warm bowls with any remaining thyme leaves sprinkled on top.
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