Ingredients
4 tbsp olive oil
1kg roma tomatoes
halved
1 onion
sliced
2 cloves garlic
halved
1 small handful thyme sprigs
1 tsp caster sugar
1 tsp sea salt
1 litre chicken stock
2 semi-dried tomatoes
1 tbsp barbecue sauce
Allergy Advice
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 oven tray
- 1 stock pot
- 1 stick blender
- 1 sieve
Instructions
- Preheat oven to 220°C (200°C fan-forced).
- Toss tomatoes, onion and garlic cloves with olive oil. Sprinkle with thyme sprigs, sugar and salt.
- Place in an oven tray and roast for 20-25 minutes until caramelised.
- Once cooked, tip everything in the oven tray into a stock pot, removing woody stalks of thyme.
- Add the chicken stock, semi-dried tomatoes and barbecue sauce. Bring to the boil and simmer for 5 minutes.
- Use a stick blender to puree the soup then push through a sieve to remove tomato skins.
- Reheat if necessary before serving.
Notes
Tip
You can skip the sieving step, but some kids might find the bits of tomato skin that escape the stick blender challenging.
Variation
You can make this recipe vegetarian by using vegetable stock instead of chicken.
