The warmth and nourishment of soup when you are unwell is often likened to a hug in a bowl but soup can help maintain wellness as well as fight off colds and flu. So in this one, beyond vitamin C, tomato soup also supplies vitamins A, E and K and the disease-fighting goodness of lycopene. Thyme is a natural flavour companion to tomato and also a serious immunity booster. Similarly with the garlic component.
• 1lb ripe tomatoes (any variety but the redder they are the more lycopene they contain)
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh thyme
• 1½ cup water or vegetable stock
• 1 clove garlic
• Salt and pepper to season
Preheat the oven to 190˚C (375˚F/Gas Mark 5). Roughly chop the tomatoes and place in a roasting tin. Drizzle the olive oil over the tomatoes and swirl to coat. Place in the oven for 30 minutes. Meanwhile boil the thyme in the water or vegetable stock, then remove from the heat. Pour the thyme-infused liquid and cooked tomatoes into a blender. Add the garlic – peeled and finely chopped. Blitz to a smooth texture. Add salt and pepper to taste, serve and enjoy. This reheats well and, if making larger servings, it will keep in the fridge for up to three days.