This Roasted Tomato Soup is easy to make and absolutely bursting with flavour. Perfect with a grilled cheese!
If you’re after a simple, yet absolutely delicious soup to serve with a sandwich this is it right here. Follow me…
Tomato soup really is a ‘salt of the earth’ kind of recipe. So versatile and perfect for so many occasions. There’s a million and one ways to make tomato soup, but here today I’ll show you what I deem to be the best way!
The number one thing you can do to enhance a tomato soup is to roast the tomatoes. By roasting the tomatoes you intensify the flavour and remove the bitterness/sourness. They not only lightly char, which offers a gentle smoky flavour, but they also caramelize and turn slightly sweet.
How to Roast Tomatoes
Roasting tomatoes is exactly what it says on the tin. I recommend slicing in half and placing them flesh side down so the juices caramelize. I also recommend chucking in some fresh thyme and garlic, just for an extra punch of flavour. Heavy seasoning and a good swig of olive oil is also a must.
What Tomatoes to use?
I usually go for vine-ripened tomatoes, but plum tomatoes also work nicely. In all cases just go for some good quality fresh tomatoes as they make up the bulk of the soup.
How to make Tomato Soup
To start off you’ll want to fry some onion low and slow until nicely caramelized. Really take the time to tickle out the natural sugars from the onions until nice and golden. The flavour difference between quickly and slowly fried onions is quite significant!
Tomato Puree (Tomato Paste in US)
This will not only deepen the tomato flavour, but will also give the soup a pop of colour. It’s important to fry the puree for a couple of minutes, just to take out the bitterness.
Absolutely essential! Really livens up the flavours. And who doesn’t love tomato and basil?!
Process Shots: melt butter (photo 1), fry onion (photo 2), fry tomato puree and deglaze with balsamic vinegar (photo 3), add tomatoes/roasted garlic (photo 4), add stock and basil (photo 5), pop in lid and simmer (photo 6).
Tomato Soup FAQ
How long to simmer for?
Honestly the longer the better. A minimum of 30mins, but I have simmer for 3 hours before in the past! Important to keep the lid on so it doesn’t reduce too much.
How to store tomato soup?
Allow to completely cool and tightly seal in the fridge or freezer.
How to reheat tomato soup?
Pulse in short stints in the microwave, stirring in between, or over low heat on the stove.
Serving Tomato Soup
Tomato soup always welcomes a nice garnish. I usually drizzle over some good quality extra virgin olive oil. Cream or balsamic glaze also work, so does a dollop of pesto. Tomato soup also welcomes a grilled cheese very nicely too, here I’ve gone for a pesto grilled cheese!
And there we have it! All my top tips for a delicious homemade tomato soup. Let’s tuck into the full recipe shall we?!
How to make Roasted Tomato Soup (Full Recipe & Video)
Roasted Tomato Soup
- Large Baking Tray
- Sharp Knife & Chopping Board
- Large Pot with Lid
- Wooden Spoon
- Hand Blender
- Ladle (to serve)
- 2lb / 1kg Fresh Tomatoes (see notes)
- 1 cup / 250ml Chicken Stock, or more to preference (can sub veg stock)
- 1 medium White Onion, roughly diced
- 3-4 cloves of Garlic, left whole in skins
- 1 big handful of Fresh Basil Leaves
- 1 tbsp Butter (can sub olive oil)
- 1 tbsp Tomato Puree (tomato paste in US)
- 1/2 tbsp Balsamic Vinegar
- few sprigs of Fresh Thyme
- generous amounts of Salt & Black Pepper, to taste
- Olive Oil, as needed
- Slice tomatoes in half and place them flesh side up on a baking tray. Generously season with salt and pepper and give them a good drizzle of olive oil. Flip them over then nestle in your fresh thyme and garlic cloves. Pop in the oven at 200C/390F for 25-30mins, or until they wilt and lightly char. Squeeze garlic from skins and remove thyme stalks.
- Meanwhile, add 1 tbsp butter (or olive oil) to a large pot over medium heat and add onion. Fry until it just begins to catch colour, then turn heat to low and gently continue frying until caramelized. Use this time wisely to cook the onions low and slow to brings out their natural sweetness.
- Add in 1 tbsp tomato puree and fry for 1-2mins, then deglaze with 1/2tbsp balsamic vinegar. Pour in your tomatoes & garlic (including all the juices), then add in 1 cup stock and a big handful of basil leaves. Pop the lid on and simmer for a good 30mins, or as long as you have time for (longer the better, just keep the lid on or it'll reduce too much).
- Remove lid and blitz with a hand blender. Taste for seasoning and adjust accordingly (a good pinch of salt and pepper will bring out the flavours). If you want the soup thinner just gradually stir in more stock, if you go slightly overboard just simmer the sauce with the lid off until it thickens. See notes for serving/storage!
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