Chunky Roasted Tomato and Butternut Soup
Oven-roasted butternut and bella tomatoes finished on the stovetop in a round casserole meld together to form a rich, hearty soup that will have everyone begging for more.
- 2 medium butternuts, peeled and cubed
- 400g Rosa tomatoes, halved
- olive oil
- 1 red onion, roughly chopped
- 2 cloves of garlic, crushed
- 2 sprigs of thyme
- 500ml vegetable stock
- salt and pepper to taste
- roasted pumpkin seeds
Preheat oven to 200°C.
Place the butternut cubes and tomatoes in separate roasting trays and drizzle with olive oil. Roast until cooked and dark on the edges. The butternut will take longer than the tomatoes.
Heat a splash of olive oil in a round Le Creuset casserole, and sauté the onion until translucent. Add the garlic and thyme, and cook for a further 2–3 minutes.
Add half the roasted butternut and half the tomatoes, and mash with a potato masher until smooth. Add the remaining butternut cubes and tomato, as well as the stock.
Bring to the boil and season well with salt and pepper. Adjust consistency by adding more stock if necessary, and garnish with pumpkin seeds before serving.