If you are looking for something healthy, easy to make and delicious, you’ve come to the right place! This Roasted Tomato Soup is tangy, creamy and bursting of brightness. Perfectly silky and smooth with just a kiss of subtle tanginess, it is comfort food to perfection.
This Roasted Tomato Soup is one of my favorites! It is one of the only things I look forward to during the cold months of winter. Pair it with a cheesy grilled sandwich and it is a match made in heaven!
About the Tomatoes
Roasted tomato soup is all about the freshness and juiciness of the tomatoes. As such, to make the tastiest tomato soup you’ll ever experience, wait until the tomatoes are at their MOST ripe. Oven roasting them will even make them sweeter and caramelized, thus giving the soup an even deeper flavor that you cannot achieve with fresh and un-roasted tomatoes.
We recommend using a mixture of Roma, Vine and Plum tomatoes for this recipe. They are all bright and full of flavors and will bring the perfect balance of acidity to your soup.
Tips & Tricks
- For an extra creaminess, you can add milk or cream to your soup. Unsweetened almond milk works well as a vegan option. Coconut milk will add a “sweet” touch to the soup which is also lovely. However, if you are adding dairy, one quick tip is to add half a teaspoon of baking soda to your soup. This will prevent the dairy from curdling as it neutralizes the acidity of the tomatoes. I’ve come across this tip from Taste of Home.
- You can add topping to add specks of surprises to your soup. I usually enjoy adding toasted nuts (pine nuts or walnuts), roughly chopped basil leaves, croutons, shaved parmesan cheese and of course a drizzle of olive oil and freshly ground pepper
- This soup is really versatile and you can add other aromatics to tweak it here and there. I’ve tried adding carrots and a dash of red wine which gives it a bolognese-y touch that is also really yummy.
- The longer the better mojo. Soup is all about slow cooking over low heat. If you have time, roast your tomatoes and simmer your soup for longer. You can let your soup simmer from 30mins to 3-4 hours. The longer you let it simmer the deeper and richer the flavor
Rich and Creamy Roasted Tomato SoupCourse: From the Kitchen, Something LightDifficulty: Easy
This tomato soup made with fresh roasted tomatoes is packed full of flavors! Easy to make, with simple ingredients, it is perfect for any occasion.
1 – 1¼kg (2lb 4oz – 2lb 12oz ) Fresh and ripe tomatoes
250ml (1 cup) Chicken/Vegetable stock
4-5 Gloves garlic (or more if you are a garlic lover)
1 large White onion
2 tablespoons tomato paste
Splash of balsamic vinegar
1 Handful fresh basil
Few sprigs of fresh thyme
Salt & Pepper, to taste
Olive oil, as needed
A dash of cream or milk (optional)
- Directions for roasting the tomatoes
- Preheat oven to 200C/390F
- Slice your tomatoes in half and evenly spread them on a tray, skin side down
- Leaving the skin on, crush the 3-4 gloves of garlic with a knife and add them to the tray
- Also chuck on your sprigs of thyme
- Generously season all the ingredients with salt and pepper and a drizzle of olive oil. Use your hands to coat the tomatoes evenly
- Pop your tray into the oven for about 30mins or until the tomatoes are wilted and caramelized
- Directions for the soup
- While the tomatoes are roasting, finely chop your onions and the remaining garlic gloves and sauté them in a large pot with a drizzle of olive oil. Allow the onions and garlic to fry on low heat until translucent and caramelized
- Add the tomato paste and fry for a minute or so
- Then deglaze your pot with a splash of balsamic vinegar
- Remove the tomatoes from the oven, pop out the garlic from their skins and discard the thyme
- Pour everything (including the juices) from the tray to the pot.
- Add the stock and the basil leaves and let the soup simmer for 20-30mins on low heat with the lid on (you may let it simmer for longer for a deeper flavor)
- Using a hand blender, blitz the soup, adjust for seasoning and add any dairy if you wish. Then, let the soup simmer for another 3-4 mins
- Before serving, add any toppings and serve warm (for a silkier texture, you can pass the soup through a sieve)