Roasted Tomato Soup
It’s soup season everyone and, I don’t know if you can tell, but i for one am very excited! Warm and creamy but also full of veggies, they’re the best of both worlds combining ultimate comfort with nutrition galore.
Tomato soup has been a favourite in this household for years and I’ve tweaked recipes into oblivion, seeing the amount of times I’ve made them. This version is my absolute favourite, not only because it’s super delicious and really brings forward the flavour of the veggies, but also because it’s oh so easy to make.
Roasting the vegetables gives them caramelised, burnt edges full of flavour, the garlic becomes sweet and flavourful and the onion loses its sharpness imparting flavour only. I added a red pepper this time for its incomparable sweetness but also because…well I had it in the fridge and didn’t want it to go bad :))
In the end, a pinch of chilly flakes, plenty of basil, parmesan and heavy cream make this soup the best tasting one I’ve made. It’s spicy, full of umami flavour and simply delicious. Make sure you make it now while the last tomatoes of the season are plentiful at the market!
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Ingredients (serves 6)
1kg ripe tomatoes (any kind, the riper the better), cut into chunks
1 red pepper (optional), cut into chunks
1 onion, cut into chunks
1 head of garlic, top cut off
2 tbsp olive oil
salt and pepper, to taste
1 cube vegetable stock (I like the ones without added salt, as they won’t influence the saltiness of the end result)
2 pinches chilli pepper flakes (measure with your heart here, depending on how you like it)
1 bunch basil leaves
3 tbsp grated parmesan cheese
250 ml (1 cup) heavy cream (half and half also works well)
extra virgin olive oil, flaky salt for finishing
Start by roasting the vegetables. In a large enough oven dish combine tomatoes, pepper, onion and garlic head. Season with salt and pepper, drizzle with olive oil and massage the vegetables so that they are evenly coated.
Roast in a preheated oven at 180 degrees fan, for 45 minutes until they are well cooked through and a little burnt around the edges.
When ready, squeeze the garlic out, combine veggies, stock cube, basil, parmesan, chilly flakes in a blender. Blend for 30 seconds at the highest speed until everything becomes creamy and delicious. Make sure to not seal the blender when you do this and use a dish cloth to cover the lid hole in order to let steam escape.
Add heavy cream to the soup, blend for another 10 seconds.
Taste the soup and adjust seasoning to your liking.
Finish with a drizzle each of heavy cream and extra virgin olive oil, as well as a sprinkle of flaky salt.
Serve as is or with croutons, enjoy!