[ ./recipes/soups/roasted-tomato-soup.md ]
★ INTERNATIONAL · SOUPS
Roasted Tomato Soup.
SERVES
4
TOTAL
55m
ACTIVE
10m
LVL
EASY
// SUMMARY
Roasting instead of simmering concentrates the tomatoes and adds real depth — the browned edges and roasted garlic do the flavor work, so you need very little else. A splash of cream is optional; good tomatoes barely need it.
// INGREDIENTS
| 1 | kg | ripe tomatoes (Roma/plum are ideal), halved |
| 1 | onion, quartered | |
| 4 | cloves garlic, skin on | |
| 3 | tbsp | olive oil |
| 1 | tsp | salt, plus more to taste |
| 1 | tbsp | tomato paste |
| 500 | ml | vegetable or chicken stock (hot) |
| 1 | tsp | sugar (only if tomatoes are tart) |
| — small handful basil | ||
| — optional: 50 ml cream or a knob of butter | ||
| — black pepper | ||
// METHOD
- 01
Heat oven to 200°C (fan 180°C). Put tomatoes cut-side up on a tray with the onion and garlic. Drizzle with olive oil, season with the salt. Roast 35–40 min until charred at the edges and collapsing.
- 02
Squeeze the roasted garlic out of its skins. Scrape everything — tomatoes, onion, garlic, and all the tray juices — into a pot.
- 03
Add the tomato paste and cook 1 min over medium heat, then pour in the hot stock. Simmer 5 min.
- 04
Blend smooth (stick blender or upright). For a silkier texture, pass through a sieve. Stir in basil and cream if using.
- 05
Taste: adjust salt, add the sugar only if it's sharp, finish with black pepper and a drizzle of olive oil.
// NOTES
- — Keeps 4 days in the fridge, freezes well.
- — No cream = naturally vegan (with vegetable stock).
- — Classic pairing: grilled cheese.
// VARIATIONS
- → Roasted red pepper / chili: Roast a strip of red pepper or a small chili on the tray for extra sweetness or heat.