Before I started drafting this post for my easy roasted tomato soup, I had to quickly go back and double check that it didn’t already exist on the blog. Some of you may not realise that I’ve been blogging for 5 years and in that time I’ve created an absolutely huge backlog of recipes that really doesn’t get showcased often enough.
I’ve been cooking this easy roasted tomato soup recipe for a very long time as its one of my favourite ways to use up the tomatoes my Dad has grown in his garden. It therefore seemed plausible that it had already appeared on here somewhere but apparently not. So here I am writing from scratch.
Cooking from scratch
The reason I’ve decided to post this recipe now is because I’ve been thinking a lot about growing some of my own fruit and vegetables in our garden (tomatoes included). Our garden is communal but there’s a small strip of patio outside our french windows that we could place some growing containers on.
A good quality tomato soup can be made from just 4 ingredients (seasoning excluded): (1) tomatoes, (2) garlic, (3) vegetable stock and (4) olive oil. The best bit being that the tomatoes and garlic are both incredibly easy to grow at home. So, I hope by sharing this tomato soup recipe with you, I’ll inspire a couple of you to get green fingered this spring, and that you will join me in not only cooking your food from scratch but growing your food from scratch this summer!
Let’s talk tomatoes
You can get a whole range of different types of tomatoes all year round thanks to super market imports and tomato growers in the UK using green houses and other clever technologies to make sure tomatoes are always in stock. If you want to grow your own tomatoes for this tasty yet simple soup recipe, you will need to get planting soon. The British tomato season runs from June to October so now is the perfect time to start sowing those tomato seeds if you haven’t already! What’s great about growing your own tomatoes is that you can grow lots of fun varieties. Did you know that tomatoes can be green, yellow, purple and even stripey!
If growing your own doesn’t quite take your fancy then don’t worry you can use store bought tomatoes and this tomato soup will still be rich with plenty of depth of flavour. To help bring out the best in all tomatoes, I roasted them in the centre of the oven with plenty of garlic, a drizzle of olive oil and plenty of salt and pepper. Do the same and you’ll be rewarded with a hearty tomato soup that is creamy and rich, full of the flavours of summer.
- 1 kilogram ripe tomatoes
- 1 bulb of garlic
- 1.5 litre vegetable stock
- 3 tbsp olive oil
- Salt and pepper
- Cut each tomato into quarters. If you are using tomatoes that are a variety of sizes, leave the smallest whole and cut the others until they are a similar size, this will ensure they roast evenly.
- Lay the tomatoes in a large oven proof dish.
- Peel all of the cloves of garlic. Arrange the garlic cloves in and around the tomatoes in the oven dish.
- Drizzle with the olive oil and season with a very generous helping of salt and pepper.
- Roast in the centre of your oven at 180C for an hour, giving the tomatoes a turn half way through to ensure they cook evenly.
- Once the tomatoes have roasted place to one side and leave to cool slightly.
- Make the stock with hot water.
- Spoon the tomatoes and garlic in to a blender and cover with most of the stock.
- Pour the remaining stock into the oven dish and scrape away all of the caramelised tomato and garlic that has stuck to the dish.
- Pour this into the blender as well.
- Blitz the tomato and stock mixture for 5 minutes on high or until the soup is smooth.
- Pour the soup into a saucepan and heat for 5-10 minutes of until it is just beginning to simmer.
- Serve in a warm bowl or mug with some home made crusty bread.
Have you ever seen an easier tomato soup recipe?
If you like this soup recipe you may want to check out these hearty bowls of deliciousness!