Roasted tomato soup

Serves: 4
Preparation Time: 25
Cooking Time: 30


1 kg roma tomatoes, halved
2 tbsp olive oil
3 sprigs fresh thyme, leaves removed
1 medium brown onion, diced
2 garlic cloves, crushed
200 g potato, peeled, cut into 1cm dice
2 tbsp tomato paste
2 tsp brown sugar
1 L ( 4 cups) Campbell’s Real Stock - Vegetable


1. Preheat oven to 180ᵒC. Place tomatoes on a baking tray. Drizzle tomatoes with half the oil and top with
thyme. Season with salt and pepper. Roast for 15-20 minutes or until tender.
2. Heat oil in a medium sized saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5
minutes. Add the tomato paste and sugar. Stir in Campbell’s Real Stock and 1 cup of water and cover, then
bring to the boil. Reduce heat to low and simmer for 20 minutes or until potato is tender.
3. Add tomatoes to stock mixture. In batches, blend soup until smooth. Serve with crusty bread.


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