Go Back
+ servings
tomato soup 2 1 819x1024

Roasted Tomato Soup

Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer
Servings 5

Ingredients
  

  • 1 kg tomatoes halved
  • 250 g cherry tomatoes optional
  • 1 red bell pepper julienned (optional)
  • 2 bulbs garlic with skin on
  • 1 big yellow onion sliced
  • 160 ml water/chicken stock or more
  • 160 ml heavy cream
  • salt to taste
  • pepper to taste

Instructions
 

  • Preheat oven to 180°C. Lay tomatoes, cherry tomatoes, red bell pepper and garlic cloves on a large baking tray. Drizzle with olive oil and season with salt and pepper. Roast the ingredients in the oven for about 30-40 minutes, until the tomatoes become tender and the skins start to peel off. If you don't have an oven, roast the ingredients in a frying pan with olive oil. It should take around 10-15 minutes.
  • In another pan, caramelize the onions in some oil till browned.
  • If using an immersion blender, transfer the roasted tomatoes, bell pepper, garlic, and caramelized onions into a stockpot to blend. Otherwise, transfer all the ingredients to a blender to blend. Blend as finely as possible.
  • In the same pot, heat the blended ingredients over medium fire. Add water/chicken stock and heavy cream. Season with salt and pepper to taste. Once the soup is well mixed, turn off the heat.
  • Strain the soup to remove any residue (there will be quite a lot from the tomato skins) before serving. Garnish with cream, black pepper, cherry tomatoes and torched cheese cubes if you wish to.
Tried this recipe?Let us know how it was!