A Dozen Tomatoes and Thyme Soup
![soup.jpg](https://assets-au-scc.kc-usercontent.com/330b87ea-148b-3ecf-9857-698f2086fe8d/b3ad2131-e310-4252-8bd4-d6ab686d734a/soup.jpg?w=1280&h=900&fit=cover&q=80&fm=webp)
A Dozen Tomatoes and Thyme Soup
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Serves 4
- 12 Roma tomatoes, halved lengthways
- 2 tbsp. EVOO
- Thyme from 6 sprigs
- 1 litre vegetable stock
- Preheat oven 180C.
- Place tomatoes on a paper lined baking tray, cut side up and drizzle with the oil.
- Sprinkle with thyme, sea salt and cracked pepper.
- Bake for 40 minutes.
- Remove and cool slightly.
- Transfer to a large pot, add the stick, bring to a simmer and cook for 15 minutes.
- Use a handheld blender to puree.
Serve warm.
ENJOY!
![4.png](https://assets-au-scc.kc-usercontent.com/330b87ea-148b-3ecf-9857-698f2086fe8d/ffccb50d-5fa6-4a7e-a246-aa847ab1fb3c/4.png?w=1280&h=852&fit=cover&q=80&fm=webp)