Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season! You won’t want to go back to the canned stuff after you try this homemade recipe.

Prep time: 5 min

Cook time: 1 hour + 15 mins

Serves 4

Ingredients

1kg truss tomatoes, cut into quarters

½ bulb garlic, cloves separated, skin on

5 fresh thyme sprigs, keep stalks

2 tbsp extra-virgin olive oil

Pinch of sea salt

Pinch of ground black pepper

1L salt-reduced vegetable stock

1 bunch fresh basil leaves, reserve some for garnish

Fresh sourdough or crusty bread, to serve

Method

Pre-heat oven to 200 degrees celsius. Put tomatoes, garlic and thyme in a large oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss and place in the oven for 30 minutes or until tomatoes are soft.

Once cooked, remove from the oven and allow to cool slightly. Remove thyme stalks and garlic skins by squeezing garlic out from the skin.

Transfer the tomatoes, garlic and any juices to a medium saucepan. Add veggie stock. Bring to the boil and let simmer for 20-25 minutes or until tomatoes start to break down. Take off the heat and add basil leaves.

Using a stick blender, blend until smooth. Put the saucepan back on low heat uncovered and simmer gently for 20 minutes until soup slightly thickens.

Serve in bowls and garnish with reserved basil leaves, cracked black pepper and fresh sourdough.