Creamy Tomato and Garlic Soup

A lovely spring/summer soup as it's filled with summer flavours and not as heavy as other soups.

serves 4

What you need

2 kilos of ripe tomatoes, halved

A bulb of garlic, cut in half

2 large red onions, peeled and quartered

A few sprigs of thyme

A good plug of olive oil

1 tablespoon coconut sugar

Sea salt and freshly round pepper

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What to do

Pre-heat oven to 180C.

Place the tomatoes, garlic, onion and thyme in a large roasting pan and sprinkle with coconut sugar, salt and pepper. Drizzle the olive oil over the top and then make sure everything is evenly coated.

 Bake for about 45 minutes. Then remove from oven and allow to cool for a few minutes before blending.

Use a blender or food processor to blend your soup into a smooth and deliciously creamy soup.

Serve with some crusty sourdough and enjoy!

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