Food has the power to bring people together, to comfort them, and to create cherished memories. And few dishes embody this power as perfectly as a warm and comforting bowl of roasted tomato soup. This classic soup has been enjoyed for generations, and with good reason: it is simple to make, delicious, and incredibly satisfying.
The beauty of roasted tomato soup lies in its simplicity. It requires only a handful of ingredients, including fresh heirloom tomatoes, garlic, onions, and chicken stock. The tomatoes are roasted to bring out their natural sweetness and flavour, while the garlic adds depth and aroma to the soup. The onions are sautéed until caramelized, adding a hint of sweetness and richness to the soup.
But despite its simplicity, roasted tomato soup is a dish that is endlessly versatile. You can customize the recipe to suit your tastes, adding in herbs like basil or oregano, or swapping out the chicken stock for vegetable stock to make it vegetarian or vegan. You can serve it with crusty bread or croutons, or garnish it with fresh herbs or a drizzle of olive oil for an extra burst of flavour.
Perhaps what makes roasted tomato soup so beloved is its ability to comfort and nourish the body and soul. It is a dish that can be enjoyed on a cold winter day, or when you’re feeling under the weather, or simply when you’re in need of a little comfort. The warmth and richness of the soup, combined with the rich umami flavour of the roasted tomatoes, make it a perfect antidote to the stresses of modern life.
So if you’re looking for a dish that is easy to make, delicious, and comforting, look no further than roasted tomato soup. With its simplicity, versatility, and ability to warm the heart and soul, it is a dish that is sure to become a staple in your kitchen and a beloved favourite among family and friends.
Basic Ingredients for Roasted Tomato Soup
Heirloom Tomatoes: The star ingredient of this recipe, heirloom tomatoes are used for their rich, complex flavour and beautiful colour.
Garlic Bulbs: Roasted garlic adds a depth of flavour and aroma to the soup.
Salt: Enhances the flavour of the vegetables.
Olive Oil: Used to roast the vegetables and add richness to the soup.
Black Pepper: Adds a hint of spice to the soup.
Red Onion: Adds sweetness and depth of flavour to the soup.
Butter: Used to sauté the onions and add richness to the soup.
Chicken Stock: Provides a savoury base for the soup.
Cooking Cream: Adds creaminess and richness to the soup.
alternative ingredients
For a vegan version of this recipe, simply substitute the butter with olive oil and the chicken stock with vegetable stock. You can also omit the cooking cream or use a dairy-free cream alternative.
Preparation Tips for Roasted Tomato Soup
- Use ripe, juicy tomatoes for the best flavour.
- Roast the tomatoes and garlic until they are caramelized and fragrant.
- Sauté the onions until they are caramelized to bring out their natural sweetness.
- Use a hand blender to blend the soup until it is smooth and creamy.
SERVING TIPS
- The soup is a comforting and delicious dish that is perfect for a cold winter day. Serve it with crusty bread or croutons and a drizzle of olive oil for an extra flavour boost. You can also garnish the soup with fresh herbs, such as basil or parsley, for a pop of colour and flavour.
storage tips
- To store roasted tomato soup, let it cool completely and then transfer it to an airtight container. It will keep in the fridge for up to three days or in the freezer for up to three months.
Roasted Tomato Soup (Full Video)
Roasted Tomato Soup
Ingredients
- 1 kg heirloom tomatoes cut into halves
- 2 garlic bulbs
- Salt
- Olive oil
- Black pepper
- 1 large red onion, finely chopped
- 2 tbsp butter
- 1 liter chicken stock
- ¼ cooking cream
Instructions
- Preheat oven to 200 degrees Celsius.
- Place the tomatoes, skin facing down, on a large baking sheet. Cut the tips off the garlic bulbs and place the garlic on the same baking sheet. Season the vegetables with salt and pepper, and drizzle a generous amount of olive oil on top. Cover the tray with foil and bake in the oven for 40 to 45 minutes. Remove from the oven and allow to cool.
- In a medium size pot, sauté the onions in butter on medium heat until they have caramelised and have developed a golden colour. This will take about 15 to 20 minutes. Add the roasted tomatoes, the flesh of the roasted garlic, and any extra liquid from the baking sheet. Add the chicken stock and bring the liquid to a boil. If you want to add any other aromatics, now would be the time. You can use oregano, thyme, or basil if you want to add a little more. Blend the ingredients together with a hand blender until it has a smooth consistency. Add the cooking cream, adjust the seasoning with salt and pepper, and mix.
- Serve with croutons and a drizzle of olive oil.
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