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Roasted Tomato and Thyme Soup
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins

A Slimming World Friendly Soup of tomatoes roasted with thyme and balsamic vinegar for a tasty bowl of goodness

Servings: 4
Author: Katie Bryson
  • 750 g Vine Tomatoes
  • 6 sprigs thyme
  • 1 tsp sweetener
  • 2 tbsp balsamic vinegar
  • salt & pepper
  • 600 ml vegetable stock
  1. Pre-heat the oven to 180C/160C fan/gas 4. Pop the tomatoes into a roasting tin with the thyme and scatter with the sweetener, balsamic vinegar and a liberal pinch of salt and grinding of black pepper. Roast for 45 minutes.

  2. Make up the vegetable stock. Take the roasting dish out of the oven and pop it onto the hob. Pour in the stock and put it on a low heat stirring with a wooden spoon to both break down the tomatoes and lift any bits of tomato off the bottom of the pan. Gently simmer for 10 minutes then remove from heat.

  3. Allow to cool a little and then blend until smooth. Check the seasoning and adjust accordingly. Allow to cool and reheat when ready to serve.

Recipe Notes

Syn Free for Slimming World followers!