Roasted tomato soup is a flavorful and comforting soup made from oven-roasted tomatoes. The tomatoes are typically seasoned with garlic, basil, and olive oil, then roasted until they are soft and caramelized. The roasted tomatoes are then blended with vegetable or chicken broth, creating a creamy and smooth soup. Some variations of the recipe may include the addition of onion, celery, and/or carrots to enhance the flavor. Roasted tomato soup is typically served warm and can be garnished with croutons, freshly grated parmesan cheese, or a drizzle of olive oil. It is a delicious and healthy meal that can be enjoyed as a starter or a main dish.
Here are some variations and tips for making roasted tomato soup:
Spices and herbs: Feel free to experiment with different spices and herbs to customize the flavor of the soup. Some popular additions include oregano, thyme, bay leaves, red pepper flakes, and paprika.
Vegetables: Adding other roasted vegetables to the soup, such as red bell peppers, zucchini, or eggplant, can add depth and complexity to the flavor.
Creaminess: To make a creamy roasted tomato soup, you can add a splash of heavy cream or coconut milk to the blender when blending the roasted tomatoes. You can also purée some cooked rice or potatoes with the roasted tomatoes to thicken the soup.
Acid: A squeeze of lemon juice or a splash of balsamic vinegar can help balance out the sweetness of the roasted tomatoes and add brightness to the flavor.
Broth: Use high-quality vegetable or chicken broth for the best flavor. If you prefer a lighter soup, use water instead of broth.
Blending: Be sure to let the roasted tomatoes cool slightly before blending, as blending hot liquids can be dangerous. For a smoother texture, you may want to strain the soup after blending to remove any skins or seeds.
Serving: Serve the roasted tomato soup hot, topped with a drizzle of olive oil and freshly grated parmesan cheese, croutons, or a dollop of sour cream. A sprinkle of chopped basil or parsley can also add a pop of color and fresh flavor.
Ingredients:
- 1 1/2 lbs. ripe tomatoes, cored and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 medium onions, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 4 cups chicken or vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1/4 cup heavy cream
- Fresh basil leaves, for garnish
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Put the tomato on the set baking distance, and cut the side up. Add a pinch of salt and pepper and 1 tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until the tomatoes are tender and lightly browned.
In a large saucepan, toast the remaining 1 teaspoon of olive oil painting over medium heat. About 5 minutes after adding the onions, they should be tender and transparent.
Add the garlic and thyme to the pan and cook for 1 minute more.
Stir in the stock, tomato paste, and roasted tomatoes, and bring the mixture to a simmer.
After removing the pan from the heat, let the mixture to cool. Using a blender or an immersion blender, puree the soup until it's smooth.
Stir in the red wine vinegar and heavy cream. Season with additional salt and pepper to taste.
Serve the soup garnished with fresh basil leaves.
Enjoy your delicious and comforting roasted tomato soup!