Tomato and Garlic Soup

Method

Select Classic Convection on your oven and set temperature to 160°C.

To prepare the tomatoes, cut in half lengthways and place onto a paper-lined baking tray, drizzle lightly with olive oil and season with salt and pepper. Sprinkle over the thyme leaves.

Using a whole head of garlic, remove the top and lightly drizzle with olive oil. Season and place onto the baking sheet with the tomatoes. Place into the oven on shelf 2 for up to one hour or until the tomatoes and garlic are well roasted. You may find the garlic needs less cooking time.

Remove from oven and squeeze the excess garlic out of the husk, place into a food processor with the tomatoes and pulse to a coarse mix (you may wish to do this in batches).

Place pulsed tomatoes into a medium pot and slowly allow to heat up, add the stock and season with salt and pepper to taste. Add the sherry now (if using) and combine well.

Allow the soup to almost boil before adding fresh thyme leaves at the last minute and transferring into warmed soup bowls. Serve immediately with hot crusty bread.