Description
This roasted tomato and garlic soup takes you 5 minutes (or less) to prep and then goes into the oven to roast. Now you have 30 minutes to take a bath, make a cup of tea or pour yourself a glass of vino! Serve the soup with delicious toasted cheese sarmies.
Ingredients
Soup
1 red pepper, sliced into chunks
2 red onions, quartered
800g cherry tomatoes (must be ripe!!) or a mix of cherry and jam tomatoes.
Head of garlic, tips sliced off
1/4 cup olive oil
1/2 tsp dried thyme or a couple sprigs fresh thyme
Salt and pepper
2 cups veg stock
Cream (optional – for decorating)
Cheese Sarmies
Bread – 2 slices per person
Cheddar cheese, grated – 1 cup per person (+-125g)
Butter
Instructions
- Add all the ingredients except the stock to a baking tray and mix everything together well. Season with salt and pepper.
- Roast at 200°C for 30 minutes, or until the vegetables are soft and starting to char slightly around the edges.
- Transfer the roasted vegetables to a pot and add 1 cup of stock. Blend until smooth using a stick blender. If you’re using a jug blender, allow the vegetables to cool slightly first before blending.
- Add the remaining cup of stock and blend again until you reach your preferred consistency.
- Taste and adjust the seasoning if needed. A little grated Parmesan stirred through is always a good idea!
- To make the toasted cheese sarmies, butter the outside of two slices of bread, add a generous handful of grated or sliced cheese between them, then toast in your snackwich machine, sandwich toaster or frying pan over medium heat until golden and crisp on both sides and the cheese has melted.
- Serve the soup with a small drizzle of cream and a sprinkle of fresh herbs, if you have them. And the sarmies on the side, of course!!