Looking for a simple soup to make for our Sunday evening meal, this was perfect. I used home canned/preserved Roma tomatoes from the larder, homemade chicken stock from the freezer, homegrown garlic and thyme, and pantry staples – onion, olive oil, salt, pepper and sugar. With homemade pesto and some sour cream in the fridge, I couldn’t help but gild the lily…
When writing up the recipe, I chose to change out the home canned/preserved tomatoes for what most have easy access to, that is store bought canned tomatoes.
- 2 x 400g cans of Roma tomatoes
- 1/2 red onion thinly sliced
- 3 cloves of garlic sliced
- sprig of thyme
- 2 tsp extra virgin olive oil
- Salt, pepper and sugar to season
- 250 ml chicken stock
- Sour cream or crème fraîche to finish
- Basil pesto to finish
Preheat oven to 200˚C.
Lightly grease a baking dish that is large enough to hold all ingredients.
Place the tomatoes, onion, garlic and thyme into the baking dish, drizzle with olive oil and season lightly with salt, pepper and sugar.
Bake in preheated oven for 30 minutes.
Remove from the oven, add the chicken stock, and then return back to the oven for a further 20 minutes.
When done, remove the sprig of thyme and carefully remove the leaves from the sprig adding them to the tomato mixture (it will be hot, but once removed cools quickly.
Allow the tomato mixture to cool a little and then carefully pour it into a blender and process until smooth and creamy.
Check seasoning, adjusting if necessary.
Serve hot in individual bowls with a dollop each of sour cream and basil pesto.
If you do not have sour cream and/or basil pesto, a simple drizzle of extra virgin olive oil would also be the perfect finish for this delicious soup.