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Roasted tomato soup

I had this soup for the first time in London last year. It was one of those end of summer days, when you need something to warm you  up in the evening, as you feel the first Autumn chill. I had to wait one year, but finally the right time has come.

Now that the tomato production reaches its peak, giving juicy, sun-ripened fruits that are full of flavour, it’s the best time to prepare this soup. Invite your better half, or a few friends, make a bowl of croutons to serve with the soup and sit on the terrace wrapped in a scarf to enjoy the soup and the first crisp evenings.

Roasted tomato soup

Roasted tomato soup

You can slow roast the tomatoes in advance. As a bonus, an inviting smell will linger in your kitchen for hours. 

Roasted tomato soup
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Roasted tomato soup

This recipe works magic also with those tomatoes you buy in winter, when they lack that sweetness given by the summer sun. Slow roast them to concentrate the flavour, then blend them into a lip-smacking soup.
Course First course, Soup
Cuisine Italian
Keyword soup, tomatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 people

Ingredients

  • 1 kg (2.2 lb) cherry tomatoes
  • 2 shallots
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • A few tablespoons of plain Greek yogurt, or sour cream
  • 2 slices whole meal bread

Instructions

  • Preheat oven to 180°C (350°F).
  • Cut open the tomatoes, arrange them cut side up on a roasting pan. Peel and divide shallots in a half, then add them into the roasting pan along with the tomatoes.
  • Dress with salt, pepper and a good drizzle of extra virgin olive oil.
  • Slow roast the tomatoes for one hour, then leave them in the oven until cold.
  • Blend the tomatoes until creamy, then adjust the seasoning. Should the soup be too thick, add a cup of hot water and cook for a few minutes on medium flame. Should it be too thin, cook the soup on medium flame until it reaches your favourite texture.
  • Meanwhile, cut two slices of bread into cubes and sauté them in a pan with a drizzle of olive oil until crisp and golden.
  • Serve the soup hot, with a dollop of cold sour cream or Greek yogurt: the contrast is lovely.
  • Add also a handful of bread croutons for texture. Don’t forget a last drizzle of olive oil.
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More recipes with tomatoes from the blog

  • My best pappa al pomodoroCooking class after class, summer after summer, I came to my own version, which sits right in the middle in between Florence and Siena, just like me, just like the Val d’Elsa. My biggest success was when Grandma tasted it and affirmed that my pappa was her favourite one.  
  • Raw tomato sauce for pasta. This is the purest form of pasta al pomodoro, perfect for late summer tomatoes, when their flavour is so intense that they do not need heat, or other condiments, to become a sauce. Crudaiola comes from the word crudo, raw, as you’re going to use raw tomatoes to make this sauce, along with fresh basil, garlic, extra virgin olive oil, salt and pepper.
  • Breadcrumb stuffed tomatoes.  The stuffed tomatoes recall the sunny season while the warm and herb scented filling cuddles your senses, as befits an autumn side dish. They are great as a side dish to grilled meat, but also as a main dish with a spoonful of white rice and some blue cheese.

Roasted tomato soup

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