Tinned Tomatoes: soup and salad challenge

Roast Onion & Lemon Thyme Soup

I didn't originally intend to use lemon thyme in this dish, but you know how it is when you give your husband a shopping list and he gets to the shop, isn't sure and thinks getting something is better than coming home with nothing. Well, it was fine actually as I decided to go ahead and use the fresh lemon thyme. It turned out very well and the soup got the thumbs up from my parents who really enjoyed it.

Roast Onion & Lemon Thyme Soup

3 tbsp olive oil
6 white onions, peeled and quartered
2 red onions, peeled and quartered
4 cloves garlic (don't bother to peel these)
6 sprigs of lemon thyme
2 tsp dried thyme
2 pints vegetable stock
salt and freshly ground pepper
cream and fresh chives for garnish (optional)

Toss the onion quarters, garlic cloves, fresh and dried thyme in the olive oil and roast in the oven for 20 - 30 minutes until starting to brown. A high heat is best for this.

Remove the garlic cloves and squeeze the roasted garlic out of their coats and into the pan, then remove the sprigs of thyme. Pour the onions and garlic into a blender with a little hot stock and whizz until completely smooth. Pour into a pan with the rest of the stock and heat through.

Season the soup and serve with a splash of cream and a sprinkle of fresh chopped chives.

Serves 4

Easy peasy and so full of flavour.