- 3 kg ripe tomatoes, preferably quite sweet tomatoes
- few sprigs of fresh thyme
- half bulb of garlic
- olive oil
- pepper and coarse sea salt to taste
- optional: fresh basil leaves
Kitchen equipment needed
- cutting board & chef’s knife
- large oven dish
- large pan with lid
- wooden spoon
Preparation — 20 minutes
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Rinse the tomatoes and remove the green parts. Cut out the hard part and cut the tomatoes into wedges or in halves hem if they aren’t very large.
Divide the tomatoes over an oven dish. Peel and crush the garlic cloves and divide them over the tomatoes. Rinse the sprigs of thyme and add them on top of the tomatoes. Drizzle the tomatoes with olive oil, pepper and coarse sea salt.
Finishing the roasted tomato soup — 1 hour + 20 minutes
Roast the tomatoes in the oven for about an hour. If you’re using juicy tomatoes, be careful the liquid doesn’t go over the edge of the baking dish.
Remove the sprigs of thyme. Transfer the roasted tomatoes, along with the roasted garlic and liquid, to a large pan. Bring the tomatoes to the boil and add a bit of water if the tomatoes have released too little moisture.
Puree the tomatoes with a blender or immersion blender into a smooth soup. Using flavorful tomatoes and sea salt will eliminate the need to add vegetable stock.
Depending on the juiciness of the tomatoes, you can add extra water until the soup has the right consistency. Season the soup with salt and pepper and serve with fresh basil if desired. Enjoy!