Roasted Tomato Soup
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About
Roasting the tomatoes rather than simmering them raw transforms this soup. The oven concentrates the sugars, caramelises the edges, and drives off excess water, giving you an intense, complex flavour from very little effort. This is the soup that convinces people that vegetarian food is worth it.
Method
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Preheat the oven to 200°C (180°C fan). Spread the tomato halves cut-side up on a large roasting tray with the onion wedges and garlic head. Drizzle with olive oil, scatter over the sugar, salt, and pepper.
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Roast for 40–45 minutes until the tomatoes are caramelised at the edges and the onions are soft and golden.
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Squeeze the roasted garlic cloves out of their skins directly into a blender or large saucepan.
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Add the roasted tomatoes and onions (including all the juices from the tray) to the blender with most of the basil and half the stock.
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Blend until smooth. Add more stock to reach your preferred consistency — thick and velvety or pourable.
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Pour into a saucepan and warm through gently over medium heat. Taste and adjust seasoning.
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Serve with a swirl of double cream, a torn basil leaf, and plenty of crusty bread.
Notes
- The soup freezes perfectly — cool completely and freeze in portions for up to 3 months.
- For a vegan version, use coconut cream or skip the cream entirely.
- Adding a pinch of smoked paprika or a splash of balsamic vinegar deepens the flavour further.