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Roasted tomato and creme fraiche soup (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



8 ripe tomatoes, halved1 red onion, cut into quarters1 head of garlic, halved horizontally2 sprigs of thyme 2 tbsp olive oilsea salt and freshly ground black pepper1 litre/1¾ pints hot vegetable stock110g/4oz crème fraîche3 tbsp chopped fresh parsleywarm bread, to serve



Method



1. Preheat the oven to 200C/400F/Gas 6. Place the tomatoes, red onion, garlic and thyme in a roasting tin and drizzle over the olive oil. Season generously and roast for 30 minutes until softened and a little charred.2. Remove the onions and garlic from the roasting tin and set aside. Pour half the stock over the tomatoes and return to the oven for 10 minutes.3. Meanwhile, slip the onions and garlic out of their papery skins and whiz in a food processor to form a paste.4. Remove the roasting tin from the oven, discard the thyme, then add the stock and tomatoes to the food processor, scraping up any residue with a wooden spoon.5. Strain the mixture into a clean pan and add the remaining stock and the crème fraîche. Heat gently and season to taste. Stir in the parsley, ladle into bowls and serve with warm crusty bread.