Roast Tomato Soup is a rich and comforting dish that's perfect for any time of the year. By roasting the tomatoes, onion, and garlic, you achieve a deep, caramelised flavour that forms the base of this delicious soup.
Simple to make and packed with wholesome ingredients, this soup is an excellent choice for a cosy meal.
Looking for other cosy recipes? You'll love my Pumpkin Ricotta Cannelloni or my Tofu Satay Skewers.
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Why you need to make this Roast Tomato Soup
- Deep Flavour: Roasting the vegetables enhances their natural sweetness and imparts a rich, smoky taste to the soup.
- Healthy and Nutritious: Made with fresh tomatoes, garlic, and onions, this soup is full of vitamins and antioxidants.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced cooks.
Ingredients
- Tomatoes: Provide a rich, tangy base and are full of vitamins A and C.
- Brown onion: Adds depth and sweetness to the soup.
- Garlic: Enhances the flavour with its aromatic, savoury taste.
- Thyme: Infuses the soup with a subtle, earthy flavour.
- Olive oil: Helps to roast the vegetables and add a smooth texture.
- Vegetable stock: Creates a rich, flavourful base for the soup.
- Thickened cream: Adds creaminess and a luxurious texture.
- Sea salt flakes and pepper: Enhance the overall flavour.
See recipe card for quantities.
Instructions
- Add all of the vegetables to a baking tray and drizzle with olive oil, salt, pepper and thyme
- roast until super browned and caramelised
- Blend into a soup with some vegetable stock
- Top with croutons and basil
Hint: Spread the vegetables evenly on the baking tray to ensure they roast evenly and develop a deep, caramelised flavour.
Substitutions
- Canned tomatoes instead of fresh if tomatoes are out of season.
- Fresh thyme instead of dried for a more vibrant flavour.
- Coconut cream instead of thickened cream for a dairy-free option.
Substitute Ingredients
- Canned tomatoes instead of fresh if tomatoes are out of season.
- Fresh thyme instead of dried for a more vibrant flavour.
- Coconut cream instead of thickened cream for a dairy-free option.
Possible Variations
- Spicy Version: Add a pinch of chilli flakes or fresh chilli for a spicy kick.
- Herb Variation: Experiment with other herbs like rosemary or oregano.
- Cheesy Twist: Stir in some grated Parmesan or cheddar for extra richness.
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat on the stove over medium heat until warmed through. For longer storage, freeze the soup in freezer-safe containers for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
FAQ
- Can I make this soup ahead of time? Yes, this soup can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove.
- Can I freeze this soup? Yes, you can freeze the soup for up to three months. Thaw overnight in the refrigerator before reheating.
- What can I serve with this soup? This soup pairs wonderfully with a cheese toastie, fresh bread, or a side salad.
Related
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Roast Tomato Soup
Roast Tomato Soup is a rich and comforting dish that's perfect for any time of the year. By roasting the tomatoes, onion, and garlic, you achieve a deep, caramelised flavour that forms the base of this delicious soup.
Ingredients
- 1 kg tomatoes halved, I used roma, but use the juiciest, reddest ones you can find
- 1 large brown onion roughly chopped
- 2 bulbs garlic end trimmed off
- 1 teaspoon thyme dried
- 2 tablespoon olive oil
- 500 ml vegetable stock
- ⅓ cup thickened cream
- sea salt flakes
- pepper
Toppings
- croutons
- basil
Instructions
- Preheat oven to 200C.
- Add the tomatoes, onion and garlic to a baking tray and drizzle over oil, sea salt, pepper and thyme. Roast for 30 - 40 minutes until the vegetables are getting super browned and crispy around the edges. The more browned and charcoal bits the more flavour.
- Allow the roast veggies to cool for 10 minutes then squeeze the garlic cloves out of the bulb and add the garlic, tomatoes and onion to a pot.
- Add the vegetable stock to the pot and use an immersion blender to blend the vegetables and stock into a soup.
- Place the pot over medium heat until it comes to a low simmer, mix through the cream then turn off the heat again. Season with salt and pepper as needed.
- Top with croutons, basil and also highly recommend serving with a cheese toastie. Enjoy!
Nutrition
Calories: 197kcalCarbohydrates: 16gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 516mgPotassium: 671mgFiber: 4gSugar: 10gVitamin A: 2663IUVitamin C: 38mgCalcium: 50mgIron: 1mg
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