- 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.
- Cook the chopped onion and garlic in a large pot with the olive oil until soft.
- Add the roasted tomatoes and cook together on a low heat for 15 minutes.
- Add the tinned tomatoes and vegetable stock.
- Stir together and simmer for 10 minutes.
- Blend the mixture thoroughly and season with salt to taste.
- Pass the soup through a sieve to remove any large lumps and tomato skins.
- Serve straight away. You can also keep this soup in the fridge for 3 days or freeze for up to 3 months.
