KEEPING GREEN AND LEAN WITH AGNES AUGUSTHY E.g. Jun. 2014. | Page 7

TOASTED TOMATO AND ONION SOUP

Ingredients

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1kg roma tomatoes, halved

2 tablespoons olive oil

3 sprigs fresh thyme

1 medium brown onion, chopped

2 garlic cloves, crushed

200g sebago potato, peeled, chopped

2 tablespoons tomato paste

2 teaspoons brown sugar

2 cups vegetable stock

Fresh thyme leaves and bread, to serve

Method

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1) Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme.

2) Season with salt and pepper. Roast for 15 to 20 minutes or until tender.

3) Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes.

4) Add tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.

5) Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.

50 MIN

EASY

SERVES 4