Roast Tomato Soup
This hearty soup is best made with very ripe tomatoes
Makes enough for: 2 people
Ingredients
- 8 ripe roma tomatoes, quartered
- 2 large cloves garlic, peeled and cut in half
- 1 large shallot, peeled and cut in half
- 10 sprigs fresh thyme
- salt and freshly ground black pepper to season
- 250 mls hot vegetable stock
- 5 mls fructose
- 5 mls mixed herbs
- 2.5 mls smoked paprika
- 2.5 mls ground cumin
- croutons to serve (optional)
Method
- Preheat the oven to 200° Celsius
- Place the tomatoes, garlic and shallot into a roasting tin
- Cover with the thyme sprigs and season generously
- Place into the oven and roast for 30 minutes
- Remove from the oven and tip all of the ingredients, plus any liquid from the roasting, into a large pot
- Add the water, fructose, herbs and spices
- Use a stick blender and blend until smooth
- Place onto a medium temperature on the stove and simmer for 20 minutes
- Adjust the seasoning and serve with croutons if you are using them