Roasted Garlic Tomato Soup

Name: Roasted Garlic Tomato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1.5 kg (3 lb 6 oz) ripe tomatoes (halved, preferably large plum tomatoes); 2 large red onions (peeled and cut into wedges); 8 cloves garlic (unpeeled); a pinch thyme sprigs; 4 tbsp extra virgin olive oil; 1/4 tsp smoked paprika (optional); 600 ml (1 pint) hot vegetable stock (Swiss bouillon recommended); 50 g (2 oz) 0% Greek yogurt (optional, for serving)

A warming soup that releases the deep, rich flavor of oven-roasted tomatoes, finished with fragrant garlic and smoky chili.

50 min

Easy

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Ingredients

ripe tomatoes (halved, preferably large plum tomatoes) 1.5 kg (3 lb 6 oz)

red onions (peeled and cut into wedges) 2 large

garlic (unpeeled) 8 cloves

thyme sprigs a pinch

extra virgin olive oil 4 tbsp

smoked paprika (optional) 1/4 tsp

hot vegetable stock (Swiss bouillon recommended) 600 ml (1 pint)

0% Greek yogurt (optional, for serving) 50 g (2 oz)

Instructions

Roast the vegetables

Preheat the oven to 200°C (180°C fan). Place the tomatoes on a large baking tray, cut side up, and scatter the onions, garlic, and thyme around them. Season with salt and pepper, and drizzle with olive oil. Roast for about 30 minutes until the onions are golden and the garlic is soft.

Make the soup base

Squeeze the roasted garlic out into a large pot, add the onions and tomatoes (remove the thyme sprigs but scrape the juices into the pot). Add the paprika and stock, bring to a boil, then simmer for 10 minutes. Then blend with a food processor. Stir in the 0% Greek yogurt if desired.