This hearty soup will warm up your lunch break.
Pre-heat your oven to 200C/180C fan/Gas Mark 6. Put your cherry tomatoes into a roasting dish.
Peel the garlic cloves and chop them in half before adding to the tomatoes.
Add the thyme sprigs whole and drizzle the olive oil over the tomatoes, thyme and garlic. Add the salt and pepper and mix well. Roast for 20 to 25 minutes, until the cherry tomatoes are well roasted.
Transfer the roasted tomatoes to a saucepan and add 250ml of vegetable stock.
Bring to a simmer over a medium heat. Use a hand blender to whizz the soup until smooth.
Add more hot water if you want a smoother texture. Taste it to check if it needs more salt or pepper.
Serve with a drizzle of cream and a fresh thyme sprig on top.
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