Give this Roasted Tomato Soup a try for your next soup day. The soup gets it’s rich flavour from roasted vine tomatoes, onions, bay leaves, vegetables stock and a few seasonings. Great served with some homemade crispy bread.
If you’re a fan of soups, you need to give this one a try. As much as I love my Slow Cooker Tomato Soup with Fresh Tomatoes and the Tomato and Basil Soup, this one just might be my favourite! Great served with the Baguette Bread Recipe or the Fluffy White Dinner Rolls!
What’s This Soup Like
- Difficulty – This soup is cooked in two parts. The tomatoes are first roasted in the oven and then added to the remaining ingredients in a pot on the stove. It takes over an hour to make.
- Taste – A flavoursome soup from the sweet roasted tomatoes. It’s rich, smooth and so full of flavour.
- Serving – This soup makes four servings. In the recipe card at the end of the post you can easily adjust the serving size.
And if you’re on the hunt for an easier tomato soup recipe, check out my Tomato and Basil Soup. That one uses can tomatoes for easy cooking.
Recipe Notes
- I used chilies. It’s completely optional but we liked the kick
- Ripe Vine Tomatoes are what I used and they were prefect. However, if you do reading about roasted tomato soup, you will probably see that people use all kinds of tomatoes. So, you can probably use whatever tomatoes you have. I would just point out that roasting time will vary according to the ripeness of the tomatoes you are using.
Every time I make soup, I usually add about 3/4 of the stock I think I need and then blend the soup. This way, you can add more after if you think the soup is too thick. This is a rule of thumb I live by with soup. Once the soup is too watery it’s difficult to fix. But if it’s too thick, you can easily thin it out with stock. So in the recipe below you will see I say three cups of stock. Start by just adding two cups then blend your soup. After you can add more stock if it’s too thick. This might not seem like a lot of stock for soup, but tomatoes are pretty watery and it really doesn’t need a whole lot. I prefer blended soups to be on the thick side. So add stock according to your taste.
Apart from that, it’s all straight forward and easy. Like most soups, the flavours enhance with time. So, if you have the time make it in the morning for dinner later in the day. We just served it with crusty bread and it was delicious.
Serving
Like most soups, this one goes great with a side of any bread. Here’s a few that you might like to try out!
Spiced Moroccan Soup
Roasted Sweet Potato Soup
Slow Cooker Tomato Soup with Fresh Tomatoes
Roasted Tomato Soup
Ingredients
- 2 lbs tomatoes cut in half (ripe vine tomaotes)
- 1 Onion peeled and roughly chopped
- 2 Spring onions ends trimmed and diced
- 3 Garlic cloves crushed
- 4 tablespoons olive oil divided
- 2 dried chilies chopped
- 2 bay leaves
- 3 Cups Vegetable stock more if needed
- Sea salt
- Black pepper
Instructions
- Preheat oven to 375 degrees F. Place all the tomatoes on a large baking tray, cut side up. Drizzle over about 1/2 of the olive oil and a little sea salt and black pepper. Roast for about 40 minutes or until they are all charred and soft. Remove from oven and set aside.
- In a large pot set over medium to high heat, add the remaining olive oil, garlic, chillies and bay leaves. Stir for about a minute and add the onion. Stir for a few minutes over high heat and then reduce heat to medium low to continue the cooking of the onions. Stir regularly for the next 15 minutes or so. Add the spring onions and cook for a further 5 minutes.
- Add tomatoes and stock to the onions. Stir and bring to a boil. Reduce heat to low, cover and leave to simmer about 10 minutes.
- Remove bay leaves from the soup and blend in batches. Season with salt and pepper to your tasting. Ready to serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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