I love meal prepping. Having grown up in the Netherlands and eating bread for lunch for the majority of my life, I am kind of bread-tired. That is why I love making big batches of food for the week, taking lunches into work/school every day. Since it is winter, I thought I would make a lovely warming soup and test it out during a lunch with friends and I have to say; it was a hit! This slow roasted tomato soup is warming, delicious and herby. It is packed full of vegetables and doesn’t require any fancy ingredients. I do however need to say, it is SLOW-roasted, so don’t expect a quick soup here ;).
I absolutely love cooking with fresh herbs and the advantage of using thyme is that you can actually freeze it at home. I know, that sounds like a contradiction, freezing fresh herbs, but it works really well. In the summer I like to buy plants rather than packets of fresh herbs, but right now I would not be sure they survive well.
This soup can be made into a regular or creamy tomato soup by omitting or adding some (soya) creamer. For an at-home-lunch I like to keep it plain and swirl some creamer into each bowl and top it off with some freshly cut basil. However, for a meal prep, I like to add the creamer when blending, but it is up to you!
Ingredients for 5-6 servings:
- 1.5 kg of tomatoes
- A splash of olive oil or olive oil spray
- 4 cloves of garlic
- 1 large onion
- Fresh thyme
- Stock cube/pot
- Fresh basil
- Optional: soya cream, I used alpro cuisine single soya
- (Emersion) blender
- Large oven tin
- Preheat your oven to 180 degrees Celsius
- Wash and cut your tomatoes and put them in a roasting tin
- Peel you garlic, peel and cut your onion and scatter both over the tomatoes
- Drizzle or spray some olive oil over the tops and sprinkle with salt and pepper, add the fresh thyme
- Roast tomatoes in the oven for 1.5 hours, checking every 15 to 30 minutes to make sure nothing is burning; browning is good
- After roasting, transfer to your blender (or pan when using an emersion blender), add the stock, basil and 1 L of water and blend
TIP: use the water you add to your pan to wash out the roasting tin; this will ensure you get all the roasting flavour into your soup!
- Optional: add soy cream and blend to create a creamy tomato soup. Alternatively, serve the soup in bowls and add a swirl of soya creamer and some diced basil on top.
- Serve with bread or crackers and enjoy!