I think it’s soup season! Still hot around here, but I’m making soup anyway and willing the season to change. And what could be better than this Roasted Tomato Soup. I always stew tomatoes for soup, and this time I tried roasting them for a change. The flavour is wonderful and I may never stew tomatoes again. Great soup whatever the season.
So, I’m sitting in my office with a hot cup of tea looking out the window at a grey sky. What? Grey. You must understand that we live under a constant umbrella of endless blue skies day in and day out. So when grey turns up, it’s a real treat. And there’s even a possibility of showers later today! I’m so excited and that is why I’m sharing this soup recipe that has been on my radar to get out at some point this month.
I’m also excited about cooking later today. My plan is to make Cod au Gratin which I haven’t made since last winter and it’s one to keep as a family favourite. If your family likes fish…ha!
But for right now, we are going to look at this delicious Roasted Tomato Soup.
Notes about the soup
- 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.
Notes Continued
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.
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.
Happy soup making!
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.
Thanks For Stopping By & Hope To See You Soon!
