Creamy roast tomato soup

This hearty and warming soup is perfect as the nights start to get cooler, and it’s a delicious way to sneak in a few of the important veggies that your body might be missing. Roasting the tomato makes for a sweeter dish that is more flavoursome and exciting than the usual soup meal.

To make things even better, it’s low in calories and a great vegetarian option for lunch or dinner. Don’t forget to pair it with a side of dipping bread to make sure you soak up every last drop!

Ingredients

• 1kg roma tomatoes, halved
• 2 tbsp olive oil
• 3 sprigs fresh thyme
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 200g sebago potato, peeled, chopped
• 2 tsbp tomato paste
• 2 tsp brown sugar
• 2 cups vegetable liquid stock
• Chopped spinach leaves, to serve
• Bread, to serve
• Salt, to season

Method

1. Preheat oven to 220C. Place tomato on baking tray. Drizzle half the oil over the top and sprinkle thyme. Season generously with salt and pepper. Roast for 15 -20 minutes until tender. 
2. Heat oil in saucepan. Add onion, garlic and potato. Stir and cook for 5 minutes until onion is tender. Add tomato paste and sugar. Add stock and 1 cup cold water. Stir continuously. Cover. Bring to boil. Reduce heat to low and leave to simmer for 15 minutes until potato is tender. 
3. Add tomato to stock mixture. Blend soup until completely smooth. Sprinkle with spinach. Serve with dipping bread.