With the crisp mornings, grey skies, and orange leaves falling it is definitely now autumn! One of the first things that comes to mind when I think of autumn is curling up with a big bowl of soup! This soup has a deeper flavour twist than your average tomato soup with the slow roasting intensifying those rich flavours. The perfect remedy to warming you up on those increasingly cold days!
Roasted Tomato Soup
(Makes 3 large servings or 4 entree sized servings. About 1 litre of soup)
1 kg tomatoes
1 large onion
4 cloves of garlic
500 ml vegetarian "beef" broth (Oxo is a a vegetarian beef flavoured broth)
4 large sprigs fresh thyme
1 large bay leaf
Salt and pepper
1) Preheat oven to 200 ºC
2) Chop your tomatoes into quarters if they are medium-large, or halves if they are small, peel and chop onion into large wedges and Peel and halve garlic cloves.
3) Drizzle a roasting tray with vegetable and evenly distribute the tomatoes skin side down, onion and garlic on the tray.
4) Remove the leaves from 2 thyme sprigs and sprinkle over vegetables. Sprinkle salt and peper to taste 5) Place roasting dish in the oven for 30-40 minutes.
5) Remove vegetables form the oven and place into a large saucepan with the vegetarian beef broth, 2 sprigs of thyme and bay leaf. Bring to the boil and simmer for 20 minutes.
6) Remove the thyme sprigs and bay leaf from the soup. Pure the soup adding more salt and pepper to taste. Transfer to bowls and serve!