Tomato Soup
Warm up with this roasted tomato soup recipe, creamy, flavorful, and perfect with crusty bread for any cozy meal.
Equipment
- Large pot or saucepan
- Blender or immersion blender
Ingredients
- 1 Kg Large Tomatoes halved
- 250 Grams Cherry tomatoes whole
- 1 Tablesoon Mixed herbs
- pinch Salt to taste
- Pinch Ground black pepper to taste
- 5 Garlic cloves
- 1 Yellow onion diced
- 3 Tablespoons olive oil divided
- 500 Milliliters Vegetable stock
- 1 Tablespoon Red wine vinegar
- 1 Handful Fresh basil leaves
- 1 Tablespoon Cream for serving
Instructions
- Preheat the oven to 200°C (400°F). Wash the large tomatoes and cut them in half.1 Kg Large Tomatoes
- Arrange the halved large tomatoes, whole cherry tomatoes, and garlic cloves on a baking tray. Drizzle with 2 tablespoons of olive oil and season generously with salt, black pepper and mixed herbs.250 Grams Cherry tomatoes, 1 Tablesoon Mixed herbs, pinch Salt, Pinch Ground black pepper, 5 Garlic cloves, 3 Tablespoons olive oil
- Roast in the oven for 35-40 minutes, until the tomatoes are soft, blistered, and lightly caramelized.
- While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 8 minutes, stirring occasionally, until soft and lightly golden.1 Yellow onion
- Add the roasted tomatoes, garlic, and all their juices to the pot with the onions.
- Pour in the vegetable stock and red wine vinegar. Bring to a gentle simmer and cook for 5-10 minutes to allow the flavors to come together.500 Milliliters Vegetable stock, 1 Tablespoon Red wine vinegar
- Add the fresh basil leaves, then blend the soup until smooth using a blender or immersion blender. Taste and adjust seasoning with more salt and pepper if needed.1 Handful Fresh basil leaves
- Serve the soup hot, finished with a drizzle of cream, extra basil if desired, and crusty bread on the side.1 Tablespoon Cream
Notes
Tips and Tricks
- Roasting is key: Roasting the tomatoes deepens their flavor and adds natural sweetness to the soup.
- Blending safely: If using a countertop blender, blend in batches and allow the soup to cool slightly before blending.
- Make it creamy: Stir in extra cream or a splash of milk for a richer texture.
- Vinegar swap: If you don't have red wine vinegar, balsamic, or apple cider vinegar works well.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for later.
Nutrition
Calories: 101kcalCarbohydrates: 18gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 613mgPotassium: 794mgFiber: 4gSugar: 11gVitamin A: 2780IUVitamin C: 52mgCalcium: 52mgIron: 1mg
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