BEST EVER ROASTED TOMATO SOUP
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FORGET CANNED SOUP – THIS ROASTED TOMATO SOUP IS NEXT LEVEL
This is the best ever Roasted tomato soup and is so easy to make and it smells and tastes amazing!
It is my all-time favourite soup. By roasting the onions and garlic, they start to caramalise and give the tomato an amazing sweet flavour.
You can take the seeds out of the tomatoes before roasting if you wish, I don’t bother, but if you don’t like the texture of the seeds, go ahead. You can read more about the Seeding vs. Not Seeding Tomatoes here.
Whilst I am chopping the tomatoes, I soak the unpeeled garlic cloves in milk for about 10 minutes (this takes away the bitterness) before tucking them in between the tomatoes before popping in the oven.
In the past I have also added other root vegetables like sweet potato and carrot, the problem is they smell so good when they come out of the oven I end up eating them right off the tray before they get to the stovetop!
If you have the discipline to not pick the good bits straight off the baking tray, I highly recommend tossing in some other veggies!
There are 3 step to this Roasted Tomato Soup Recipe:
- Place halved tomatoes, sliced onion, garlic and seasonings and bake for 45 mins;
- Add the cooked tomatoes to a large pot and add all other ingredients, bring to the boil;
- Wait til’ it cools and puree the mixture and serve with some crusty bread.
Roasted Tomato Soup
Ingredients
- 1 kg ripe tomatoes Roma or Plum cut horizontally, scoop out the seeds if you wish (optional)
- 4 tbsp olive oil
- pinch castor sugar If you are leaving the seeds in the sugar will take the bitterness out of the tomatoes
- 2 onions roughly sliced
- 4 unpeeled garlic cloves (soaked in milk for 10 minutes, optional)
- small bunch of basil separated into leaves and stalks roughly chop separated
- 500 ml chicken stock
- 1 tbsp balsamic vinegar optional
- 1 tsp cumin
- 1 tsp sumac
- 1 tsp chilli flakes optional
- 1 loaf crusty bread for serving
Instructions
Roasting Tomatoes
- Preheat oven to 200°C
- Line a baking tray with baking paper
- Place the sliced onions on the tray and arrange the tomatoes, cut-side up, on top. Tuck in the garlic cloves in between the tomatoes, drizzle the oil and season with salt, pepper, cumin, sumac, chilli flakes and a pinch of sugar
- Bake for about 45 minutes until tomatoes softened and begin to char around the edges.
Making Soup
- Add a small amount of oil to a large pot and add the basil stalks and cook for a minute
- Remove the tomatoes from the oven and fish out the garlic and add the tomatoes and onion plus any juices from the tray
- Squeeze in the flesh from the garlic, discard the skins
- Add the stock stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, leave to cool slightly
- Use a hand held blender and purée the soup, then stir in the vinegar (if using), and season to taste.
- Reheat gently, divide in to bowls and tear the basil leaves into pieces and place on top of each serving.
- Serve with crusty bread
