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 begin to wilt and lightly char. Squeeze garlic from skins and remove thyme stalks.
Meanwhile, add 1 tbsp butter (or olive oil) so 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!
a) Tomatoes - I usually go for vine-ripened tomatoes, but plum tomatoes also work great. In all cases just make sure they're as fresh as possible!b) Can I sub dried herbs? - Fresh herbs definitely work best here, I find they infuse into the soup more efficiently. Fresh thyme is a must, but at a push you can sub dried basil, I recommend 1/2-1 tbsp.c) How to serve tomato soup? - To garnish I usually drizzle some good quality extra virgin olive oil and a sprinkle a few small thyme leaves. A drizzle of cream or balsamic glaze also works nicely, as does basil pesto. This soup goes hand in hand with a grilled cheese, pesto grilled cheese is my fave!d) How to store tomato soup? - Allow to completely cool then tightly cover in the fridge (3-4days, longer at your discretion) or freezer for a month. Reheat in short pulses in the microwave stirring in between or on the stove over a low heat.e) calories - based on using 1.5tbsp olive oil to roast tomatoes. No extra garnish and shared between 5:
Roasted Tomato Soup
Amount Per Serving
Calories 116Calories from Fat 59
% Daily Value*
Saturated Fat 1.741g11%
Trans Fat 0.002g
Polyunsaturated Fat 0.769g
Monounsaturated Fat 3.752g
Vitamin A 1838IU37%
Vitamin C 28.7mg35%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.