Tomatoes contain beta carotene for healthy immune systems.

2 kilo large tomatoes de seeded and *peeled
20 grams tomato paste
750 ml salt reduced Massel ® chicken style stock
100 grams plain greek yoghurt
1 tablespoon onion powder
1 tablespoon granulated garlic
30 ml extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme leaves
cracked salt and pepper to taste
extra olive oil to drizzle on top of soup

Preheat oven to 200C

Halve tomatoes

Oil a baking tray with half of the olive oil

Place tomatoes on the tray and sprinkle with onion powder and garlic granules

Mix remaining olive oil and balsamic vinegar and drizzle over the tomatoes

Sprinkle with thyme leaves, season with salt and pepper

Bake for 30 minutes until the tomatoes are partially caramelised (browned)

Remove from tray and place into a large pot, adding stock and then simmer for 10 minutes, take off heat

Carefully blend soup until completely smooth

Just before serving mix yoghurt through

Place in individual bowls

Drizzle a little extra olive oil on top before serving

Serve with crusty rustic wholemeal wholegrain bread

*to peel tomatoes easily, score a cross at the top and base of each tomato and place them in boiling water for a minute, take out, cool and peel

Per Serving

Fibers (g):	2g

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