My family love soup, so this is a crowd pleaser in our house. The vine tomatoes give it such a rich flavour combined with the balsamic, onions, herbs and garlic - it won't disappoint. It's also super quick and easy to prep and cook.

Prep Time: 10 -15 mins

Cook Time: 15-20 mins

Ingredients:

1kg cherry tomatoes on the vine
2 red onions quartered
4 garlic cloves chopped
1 tbsp. fresh or dried thyme
Salt & pepper
1 ½ tbsp. balsamic vinegar
1 tbsp. olive oil
500ml veg or chicken stock (or 1 stock cube with 500ml hot water)

Method:

Heat oven to 180C
Place the vine tomatoes, onion, garlic and thyme on a baking tray, drizzle the olive oil and balsamic over the ingredients and give it a mix to coat. Season with pinch of salt & pepper.
Place in oven for approximately 15 to 20 minutes until tomatoes and onion are cooked through and tomatoes are soft
Remove the vine stalks from the tomatoes and then place all ingredients from tray into blender, including all the juices on the tray
Mix the stock cube with 500ml of hot water in a jug (I use chicken stock for added flavour but you can use any). Slowly start adding the stock to the mix and blend. Don’t add all the water at once – add as much as you need to get the consistency you like.
Season with extra salt and pepper to taste if needed.
Extra: Serve with toasted ciabatta/sourdough with grated parmesan on top. You can also add a dollop of sour cream on top of the soup if you like it creamy!