How to make roasted tomato soup that’s luxuriously creamy and rich with a huge depth of flavor without a huge deal of fuss. This recipe is complemented perfectly by my Welsh rarebit recipe with a bold and robust flavor to stand up to the richness of this soup. A fancy grilled cheese and tomato soup you might say…
Click here to jump straight to the Roasted Tomato Soup Recipe or carry on reading to see exactly how it’s made.
Tomato soup with grilled cheese has always been one of my favorite foods and so I wanted to find a recipe that reminded me of the canned, preservative filled commercial and generic junk I used to eat and then turn it into a fresh, homemade and healthy version that didn’t take too long to make and didn’t require much equipment or dishes – I hate doing dishes! The ingredients here are pretty straightforward and I imagine most of you will have them to hand – fresh thyme and basil are best but the dried stuff will do as well.
YOU MAY ALSO LIKE: This recipe for Easy Perfect Meatballs in a light pomodoro sauce. These are by far my favorite meatballs, melt in the mouth tender and very easy to make .
How to Make the Best Roasted Tomato Soup
This real homemade roasted tomato soup is one of our favorites. This recipe makes a delicious, filling and luxurious soup in no time and really doesn’t require very much effort. Below are some of our best tips for making it right first time.
Use the best Tomatoes you can find
There is no real secret to the best roast tomato soup but it will definitely taste better if you start off with delicious tomatoes. They need to be fully ripe and you can use full sized tomatoes that you then quarter or I’ve had great success before with plum tomatoes halved. You need around six full sized or twelve plum tomatoes for this recipe.
Don’t skimp on the Herbs
Thyme and basil are a great combination to use here but there’s certainly room for more if you like – oregano would work, as would rosemary – feel free to play around and add whatever you enjoy.
One more tip before we move on to the actual recipe: make sure the oven is fully preheated at 425F – any cooler than this and you run the risk of the tomatoes stewing in their juices rather than the roasted flavor that’s intended. You could even start a little hotter, around 450F for the first 10 minutes.
As you can see there aren’t too many ingredients and so the prep time is pretty quick. We had some leftover chicken stock from a roast chicken dinner which was perfect for this recipe but you can use store bought or vegetable stock instead.
Beautiful ripe tomatoes, sliced onion, thyme and basil – what more can you ask for. Toss them all in the olive oil and make sure everything is coated.
After around 30 minutes this is what you should be left with. The onions are soft, the tomatoes disintegrate if you poke them and the sugar has helped to mildly caramalize the whole thing. Ready for the stock and the cream now.
Add the stock so it comes up a little over halfway up the tomatoes. Bring it to a boil and simmer for a few minutes. Then add the cream.
I transferred the whole mixture to a bowl as the immersion blender started splashing me when I tried it in the baking dish – watch out for hot, flying soup; not fun! Blend the soup to whatever consistency you prefer – from super chunky to super smooth it’s your choice.
And there you go. Serve it with some grilled cheese or, ideally, Welsh rarebit and a beer…
If you enjoyed this recipe then have a quick look at these, I think you might like them too:
- Welsh Rarebit Recipe — The perfect accompaniment to this soup. A proper Welsh rarebit recipe – think fancy grilled cheese…
- Chicken Tikka Masala Recipe — Authentic British Indian Restaurant style Chicken Tikka Masala – a guaranteed winner…
- Sharlene’s Homemade Spaghetti Sauce — An old family recipe but new and improved. The perfect quick and easy comfort food!