1kg roma tomatoes, halved 2 tablespoons olive oil 3 sprigs fresh thyme 1 medium brown onion, chopped 2 garlic cloves, crushed 200g sebago potato, peeled, chopped 2 tablespoons tomato paste 2 teaspoons brown sugar 2 cups Water 1 Vegetable Stock Cube Fresh thyme leaves and bread, to serve Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender. Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in crumbled stock cube and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender. Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.
I also make a good tomato soup but not nearly as special as this mine is tinned soup lol. I just add cream to thicken it up, c shape pasta and diced up cocktail franks and salami sticks.
I make a nice roast pepper and tomato soup, and a ham and lentil soup.. but I dont believe you need all that stuff if your using stock cubes, and if you use tomato on the vine, you substitute the sugar for black pepper. Chicken and sweetcorn soup is easy too...
