Roasted tomato soup is a simple, easy dish to make. By using the best tomatoes you can take an every day dinner from average to outstanding. Find out more below.
A classic recipe
I first shared a recipe for tomato soup back in 2015. I remember searching for the recipe on the blog and being surprised when I couldn’t find it! It’s a recipe I make all the time and so it seemed mad that it hadn’t yet found its way on to the site. Roasted tomato soup is a classic recipe that everyone should have in their repertoire (including Supper in the Suburbs!)
A good quality tomato soup can be made from just 4 ingredients (seasoning excluded): tomatoes; garlic; olive oil; and vegetable stock. The only problem is finding tomatoes worthy enough of making it into the soup!
Let’s talk tomatoes
You can now buy a wide range tomato varieties, all year round thanks to supermarket imports and tomato growers in the UK using green houses and other clever technologies to make sure tomatoes are always in stock.
Too often though, the supermarket varieties are watery and bland. I’ve been spoilt in years gone as both my Dad and Jon’s Dad have grown their own tomatoes. If it’s one thing I’ve learnt from watching them grow it’s that the more sunshine, the more taste. Which just so happens to be the motto of Isle of Wight tomatoes from The Tomato Stall.
I first came across The Tomato Stall at Borough Market. They sell vine ripened tomatoes in all shapes, sizes and colours. The one thing they all have in common is that they are just packed full of flavour. Which means they are perfect for my Easy Roasted Tomato Soup.
You can find a stockist of Isle of Wight tomatoes here.
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 – take note!
To get the most out of the tomatoes it’s important to roast them with a drizzle of olive oil, plenty of salt and pepper and garlic. Roasting the tomatoes low and slow brings out the natural sweetness in the tomatoes. I like to leave it until the skins have started to shrivel and catch round the edges.
The soup is super creamy not thanks to the addition of dairy, but because I make my soups in my Vitamix blender. It means you can get a perfect, velvety smooth soup even with the tomato skin and pips thrown in.
- 1 kilogram ripe tomatoes
- 1 bulb of garlic
- 1.5 litre vegetable stock
- 3 tbsp olive oil
- Salt and pepper
- Basil to garnish (optional)
- Cut each tomato into quarters. (See Note 1)
- Lay the tomatoes in a large oven proof dish.
- Peel all of the cloves of garlic and arrange them 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 them to one side and leave to cool slightly.
- 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. (See Note 2 if using a Vitamix Blender).
- 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.
Note 1: 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.
Note 2: If using the Vitamix Blender, use the hot soup setting to blitz and heat the soup. There's no need to transfer the soup to a saucepan to finish cooking. Simply serve hot out of the blender.
Have you ever seen an easier tomato soup recipe?
Now that the weather has turned, why not check out some of the other soup recipes on the blog!
Pin it for later
Now that autumn is in full swing and winter is imminent, make sure you’ve got this recipe saved to your Pinterest.