Aside from the long cooking time, it's incredibly easy to make and freezes well too. Tomato soup isn't something I make very often but I have it in mind to rustle up a big batch and store in the freezer for days when I want something quick and simple, or when I don't feel like cooking from scratch.
Serves one if you're having it as a meal all to yourself; serves two if you're dishing it up in starter portion sizes.
[Also - thanks to everyone who entered the last giveaway. It has now officially closed and I will be in touch with the winner soon.]
- 3 large tomatoes (halved)
- 2 whole cloves garlic (peeled)
- 1 cup shredded lettuce
- Olive oil
- Dried thyme
- Salt and pepper to taste
Line a baking tray with some foil and place your garlic and tomato halves (facing upwards) in it.
Drizzle the tomatoes with a little olive oil, sprinkle on some dried thyme and season with salt and pepper.
Roast in a pre-heated oven, gas mark 7, for 45 mins. Add the shredded lettuce to the baking tray 15 mins before the end of the cooking time (you want them to have a nice roasted flavour, not a burnt one).
By the end of 45 mins, the tomatoes should be succulent on the inside and slightly crispy on the outside.
Place the roasted lettuce, tomatoes and garlic in a food blender and whiz until smooth. You can take the skins of the tomatoes before blending to get an even smoother consistency, but I kept them on for the extra fibre. Check the soup for seasoning and add some extra salt or pepper if needed.
Serve hot with a garnish of your choice.