With a little bit of extra effort you can elevate a simple roasted tomato soup to a whole new taste level with hints of thyme and lots of roasted garlic.
Garlicky Roasted Tomato Soup…
My Garlicky Roasted Tomato Soup recipe is firmly aimed at the lovers of two ingredients. Tomatoes, of course, and garlic.
Now I have to confess I am not a garlic fiend, although fearless stunt wifey certainly is. I do like garlic but do often think it can be overdone and take over many recipes.
However, when it is roasted it becomes mellow and almost sweet. Offering a wonderful back note without being punched in the face with garlic! It is a technique I often use in recipes as diverse as this Roast Garlic Pasta recipe and this Vegetable Cous Cous Recipe.
Tomato soup is certainly one of those foods that I loved as a child. I could easily demolish a whole tin of the Heinz stuff with half a loaf of nasty white bread.
Fortunately, my tastes have evolved and my waistline does not reflect my youthful gorging.
This is certainly a meal once again from our garden. We have scaled back from our earlier harvests of 250kg of tomatoes every year but we still grow more than enough to make up huge batches of this roasted tomato soup.
Not to mention gallons of tomato passata.
What Are The Best Tomatoes For Roast Tomato Soup?
We used to grow half a dozen varieties of tomatoes, it is all very nice but I’ll let you into a secret. Batch preserving cherry tomatoes is an absolute nightmare!
The plants would inevitably fall over and we would end up with tomatoes growing all over the place!
We now stick to San Marzano plum tomatoes. They are the most wonderful all round tomato with thicker flesh and fewer seeds, making them great for this roasted tomato soup.
Fewer seeds mean less water and more flavour.
Don’t worry if you can’t get San Marzano tomatoes, this roasted tomato soup will work with whatever you have but try and get tomatoes as ripe as possible.
It is an ideal opportunity to get all frugal and pop to the market or superstore late in the day. Look for the end of stock tomatoes that will be reduced in price.
The secret is that the riper the tomato the more flavour you will get!
Let’s face it they are getting roasted and blended, who cares how they look!
The Best Herbs For Tomato Soup.
“But Brian where’s the Basil” I hear you shriek, “Basil Schmazil” I say.
For me the only herb for my roasted tomato soup is thyme. In all fairness, I do think thyme makes everything taste great. But I personally love the earthy, woody, almost minty flavour of thyme in a tomato soup.
I think it is just beautiful with roasted tomato and it is the perfect marriage with the subtle balsamic flavours I have going on.
You cannot fail to have noticed I love soup.
I guess I always have. Being able to head into the garden and collect handful of vegetables and turn them into a bowl of fresh and vibrant soup like this or my sorrel and fennel soup is nothing short of magic.
However, whilst I would love to think that I might poke a couple of you to drop some seeds in the ground.
I am not naive, head to the market or superstore and find some veg and put together flavours that work and go to town.
I would genuinely struggle to choose my favourite soup.
Usually, I would go with the last bowl I ate, so as I type this it is a roasted tomato soup, but that is only until next week!
What’s your favourite soup, tell me I’m always looking for new ideas!
Garlicky Roasted Tomato Soup
- 1 Kg Tomatoes I prefer Plum tomatoes and grow them in our garden but this is a perfect opportunity to root through the bargain basement at your local market or supermarket
- 1 Tbsp Honey
- 225 g Onion 225g Peeled and cut into 1cm rings
- 2 Tbsp Balsamic Vinegar
- 1 Head Garlic Broken into cloves but skins left on
- 2 Tsp Dried Thyme
- 1 Tsp Black Pepper Coarsely Ground
- 1 Tsp Coarse Sea Salt
- Preheat your oven to 200 C
- Cut your Tomatoes in half and fry them in batches with the cut side down in a fiercely hot frying pan covered in a little flavourless cooking oil until they begin to catch on the edges, approximately 3-4 minutes. I find I can just squeeze in two batches.
- As each batch finishes add 1/2 Tbsp of the honey and swirl around to coat the tomatoes and then pour into a roasting tray
- When you have finished with your tomatoes add the slices of onion to the same hot frying pan and repeat the process, turning them after 2 minutes each side
- When the onions are done remove the frying pan from the heat and add in the balsamic vinegar to deglaze the pan scraping all of the caught bits from the bottom and then add to the tomatoes in the roasting tin
- Add in the garlic cloves, thyme, salt and pepper
- Roast in the hot oven for 45 minutes
- When the soup has cooked blend it with a stick blender and then pass through rotary food mill, alternatively through a medium fine sieve