Roast tomato and thyme soup

Healthy and delicious, this is also ideal for people on a liquid diet.

Serves 6. Preparation time: 15 minutes. Cooking time: 1 hour 40 minutes.



  • 1 tin plum tomatoes
  • 1 kg ripe tomatoes
  • 2 sprigs thyme
  • 500ml vegetable stock
  • 1 garlic clove;
  • 1 white onion
  • 2 tbsp vegetable oil
  • Salt and pepper to taste


  1. Heat the oven to 160°C. Cut the tomatoes in half and roast in the oven for 1 hour with the thyme and some black pepper to taste.
  2. Cook the chopped onion and garlic in a large pot with the olive oil until soft.
  3. Add the roasted tomatoes and cook together on a low heat for 15 minutes.
  4. Add the tinned tomatoes and vegetable stock.
  5. Stir together and simmer for 10 minutes.
  6. Blend the mixture thoroughly and season with salt to taste.
  7. Pass the soup through a sieve to remove any large lumps and tomato skins. 
  8. Serve straight away. You can also keep this soup in the fridge for 3 days or freeze for up to 3 months. 

Nutritonal information (per serving)

  • Energy: 111kcal
  • Protein: 2g
  • Total Fat: 5g (of which saturates: 1g)
  • Carbohydrates 12g
  • Fibre: 3g