This simple roasted tomato soup is the perfect way to use up tomatoes that are a little past their best. It is delicious, hearty and the perfect autumn belly filler!
Simple Tomato Soup with Garlic Croutons.
This 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 takes 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.
Another recipe I have turned from canned to home cooked is oxtail soup!
Fortunately, my tastes have evolved and my waistline does not reflect my youthful gorging.
This is 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 soup. Not to mention gallons of tomato passata!
What Are The Best Tomatoes To Use?
We used to grow 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 in the main to San Marzano plum tomatoes. They are the most wonderful all-round tomato with thicker flesh and fewer seeds.
Fewer seeds mean less water and more flavour.
Don’t worry if you can’t get San Marzano tomatoes, this 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.
Another great use for over-ripe tomatoes is a tomato consomme, which is something you simply must try!
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!
Where is the Basil?
“But Brian where’s the Basil” I hear you shriek, “Basil Schmazil” I say.
For me the only herb for my this soup recipe 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.
What’s your favourite soup, tell me I’m always looking for new ideas!
- 1 Kg Tomatoes
- 1 Tbsp Honey
- 225 g Onion
- 2 Tbsp Balsamic Vinegar
- 1 Head Garlic
- 2 Tsp Dried Thyme
- 1 Tsp Black Pepper
- 1 Tsp Coarse Sea Salt
- 100g Thick Cut Bread
- 25 g Butter
- 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
- Cook until they begin to catch on the edges, approximately 3-4 minutes.
- 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
- Slice the onion into 8 wedges.
- Add the slices of onion to the same hot frying pan and repeat the process, turning them after 2 minutes each side
- Add the onions to the tomatoes.
- Deglaze the pan with the balsamic vinegar to 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 at 200°C or 400°F.
- When the soup has cooked blend it with a stick blender and then pass through a medium-fine sieve.
- Just before serving cut your bread into cubes and fry in butter and more crushed garlic until golden brown.
Serve with garlic croutons cooked in a mix of butter and oil and a drizzle of sticky balsamic sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 107 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 599mg Carbohydrates: 24g Fiber: 4g Sugar: 15g Protein: 4g