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The Best Roasted Tomato Soup Recipe

When the chill of autumn sets in or a rain-soaked day calls for comforting warmth, there’s nothing quite like a bowl of hearty tomato soup. This roasted tomato soup recipe elevates the classic dish by concentrating the flavours of the tomatoes and enhancing them with garlic and herbs, producing a velvety-smooth, rich, and satisfying blend. Perfectly paired with a slice of crusty bread, this recipe is bound to become a favourite in your household.

Ingredients

For the Roasted Tomatoes:

• 1.5 kg ripe tomatoes (preferably vine-ripened)
• 1 large onion, quartered
• 4 cloves of garlic, unpeeled
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• A few sprigs of fresh thyme or basil (optional)

For the Soup:

• 750ml vegetable stock (or chicken stock)
• 1 teaspoon sugar (optional, to balance acidity)
• 150ml double cream (optional, for a richer soup)
• Fresh basil leaves, for garnish

Instructions

Step 1: Roast the Tomatoes

1. Preheat the Oven: Preheat your oven to 200°C (180°C fan)/400°F/Gas Mark 6.
2. Prepare the Vegetables: Cut the tomatoes in half and place them cut-side up on a large baking tray. Add the quartered onion and unpeeled garlic cloves to the tray. If using, tuck the sprigs of thyme or basil amongst the tomatoes.
3. Drizzle with Oil: Drizzle the extra virgin olive oil generously over the vegetables. Season generously with salt and black pepper.
4. Roast: Roast in the preheated oven for about 30-40 minutes, or until the tomatoes are soft and slightly caramelised. The edges should start to char, enhancing the flavour.

Step 2: Blend the Soup

1. Transfer to a Pot: Once roasted, carefully transfer the tomatoes, onions, and garlic (squeezed from their skins) into a large saucepan. Add any juices from the tray.
2. Add Stock: Pour in the vegetable stock and bring the mixture to a gentle simmer over medium heat. Allow it to simmer for about 10 minutes for the flavours to meld.
3. Blend: Using a hand blender, or in batches with a traditional blender, blend the mixture until smooth. If you prefer a chunkier texture, blend only partially or reserve some of the roasted tomatoes to stir in later.

Step 3: Final Touches

1. Taste and Adjust: Taste the soup and adjust seasoning if necessary. If the soup is too acidic, stir in a teaspoon of sugar to balance it out. If using, stir in the double cream for an indulgent finish.
2. Heat Through: Allow the soup to heat through on a low flame for a few minutes before serving.

To Serve

Ladle the roasted tomato soup into bowls and garnish with fresh basil leaves. Consider serving alongside a grilled cheese sandwich or slices of crusty bread for dipping. For an added flair, a drizzle of balsamic reduction or a sprinkle of croutons can elevate your soup experience even further.

Tips for Success

• Tomato Selection: Use the ripest, best-quality tomatoes you can find for maximum flavour. Heirloom or vine-ripened tomatoes work particularly well in this recipe.
• Herb Variations: While this recipe calls for thyme or basil, feel free to experiment with other herbs such as oregano or rosemary, depending on your personal preference.
• Storage: Leftover soup can be refrigerated in an airtight container for up to three days or frozen for up to three months. Reheat gently on the stove when ready to enjoy.

Conclusion

This roasted tomato soup recipe is not only easy to prepare but also offers a depth of flavour that surpasses many store-bought alternatives. It’s the perfect blend of comfort and nutrition, making it a timeless addition to your culinary repertoire. So bundle up, grab a warm bowl of this delightful soup, and savour the satisfying taste of homemade goodness. Enjoy!

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