Tomato Soup

Name: Tomato Soup
Ingredients: 3 tablespoons extra virgin olive oil; 900 g tomatoes, halved; 2 onions, cut into 8 wedges each; 5 garlic cloves; 1 pinch thyme; 3 stalks lemongrass, bruised and chopped; 2 teaspoons sugar; 700 ml chicken stock or 700 ml vegetable stock

8 ingredients

14 steps

Ingredients

3 tablespoons extra virgin olive oil
900 g tomatoes, halved
2 onions, cut into 8 wedges each
5 garlic cloves
1 pinch thyme
3 stalks lemongrass, bruised and chopped
2 teaspoons sugar
700 ml chicken stock or 700 ml vegetable stock

Directions

1

Preheat oven to 220.
2

Brush a tablespoons.
3

of oil over the roasting pan.
4

Put in tomatoes, cut-side up.
5

Tuck in onion wedges and garlic.
6

Scatter the lemon grass and sprinkle with sugar.
7

Season with salt and pepper.
8

Drizzle the remaining oil over this.
9

Roast for 50 minutes, stirring after 30 minutes.
10

In a blender/food processor, liquidise the contents of pan, scraping the bottom, together with the stock.
11

Rub through a sieve to remove all the bits.
12

Taste and season if necessary.
13

Serve!
14

For vegetarian use the vegetable stock.