Late Harvest 4 Ingredient Roasted Tomato Soup
This 20 minute roasted tomato soup is only 4 ingredients and uses summer's late harvest tomatoes. A juicy tomato soup bursting with thyme.
- 2 lb 1kg heirloom tomatoes
- 1 red onion thinly sliced
- 4 springs thyme leaves
- 1 Tbsp honey
- 2 Tbsp olive oil
- salt and pepper
Preheat the oven to 180c (350f).
Chop the tomatoes into rough chunks and tip into a roasting tray.
Add the thinly sliced onion, and drizzle with the olive oil, thyme and salt and pepper.
Roast in the oven for about 20 minutes, or until the onions and tomatoes have started to colour around the edges.
Blend while the tomatoes are still warm.
Serve with cheesy toast.
Makes 2 servings.