Roasted Tomato Soup is the all-time classic comfort food that’s simple, savory, and soothing. It’s a staple of the chilly winter months in Europe and American homes, but honestly, it hits the spot in any season. With its rich, hearty flavors, this dish makes perfect company for casual lunches, cozy dinners or festive gatherings. The roast tomatoes create a real depth of flavor, with a touch of sweetness that’ll absolutely leave your tastebuds begging for more.
This soup showcases the beauty of slow food – the art of taking the time to create something truly wonderful. Knowing that you’ve roasted those tomatoes yourself, feeling their texture change in your fingers – it’s the gourmet experience brought home. It’s unbeatable; I guarantee you’ll love it!
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Servings: 6 servings
- Yield: About 2 quarts
Alright, darling, let’s stop chinwagging and get down to the recipe. Buckle up, fellow foodies!
Ingredients & Equipment You’ll Need
- 10 medium-sized vine ripe tomatoes
- 1 large yellow onion
- 4 cloves of garlic
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 2 cups vegetable broth
- Salt and black pepper to taste
You’ll also need a large ovenproof dish, a soup pot, and an immersion blender or food processor.
The ripe tomatoes are essential to this recipe; they give us the deep, roasted flavors. The sugar helps to caramelize the tomatoes and onions, balancing out any acidity. Finally, a good-quality vegetable broth provides the perfect base which ties everything together.
For substitutes, you could use canned tomatoes in a pinch, but the flavor won’t be as rich. Try also using coconut oil instead of olive oil for a different twist.
How To Make Roasted Tomato Soup
- First things first, preheat your oven to about 400 degrees Fahrenheit (200 degrees Celsius). While it’s warming up, chop the tomatoes and onion, and peel the garlic.
- Next, place all that deliciousness into your ovenproof dish. Drizzle with olive oil, sprinkle with sugar, then toss to coat everything well. Season with salt and black pepper. Now, it’s roasting time! Pop it into the oven and roast for about an hour.
- Once your tomatoes are all beautiful and roasted, transfer them and all the juices into a soup pot. Add the vegetable broth, then simmer away for about twenty minutes. Finally, let your immersion blender or food processor do its thing until your soup is smooth and creamy.
Tips For The Best Results
- For extra creamy soup, stir in a spoonful of cream at end.
- Don’t rush the roasting – the longer, the better!
Storage Tips
- Keeps for up to a week in the fridge, simply reheat on the stove top.
- Can be frozen for up to 3 months, thaw in the fridge overnight then reheat as above.
Frequently Asked Questions
Q: Can I use regular tomatoes instead of vine ripe tomatoes?
A: Yes, but vine ripe tomatoes have a fuller flavor.
Q: Can this soup be made vegan?
A: Absolutely! Just make sure your broth is veggie.
Q: Can I add other vegetables to this soup?
A: Yes, experiment with flavors but it might affect the classic taste.
Q: Can I skip the sugar?
A: It’s better to use it, it helps balance out the acidity of the tomatoes.
Q: Can I use a blender instead of an immersion blender or food processor?
A: Yes! That works too.
Nutritional Facts of Roasted Tomato Soup
(Per serving): Calories: 132; Fat: 6.4g; Cholesterol: 0mg; Sodium: 549mg; Carbohydrates: 16g; Dietary fiber: 2g; Sugars: 7g; Protein: 2g.
My beautiful foodies, this Roasted Tomato Soup has the charm to turn any meal into a cozy and warming experience. Pair it with grilled cheese for absolute comfort or a green salad for a lighter option. So, start roasting those tomatoes, and let’s make magic happen in the kitchen!
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