Creamy Roasted Tomato Soup with Thyme
This creamy tomato soup recipe is prepared using fresh cherry tomatoes. The soup is creamy, smooth, delicious and goes perfect with a grilled cheese toasty.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Servings: 4 servings
Calories: 118kcal
- 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
Preheat the oven to gas mark 4/350oF/ 180oC. 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 half of the onions, 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.