This simple roasted tomato soup is the perfect way to use up tomatoes that are a little past their best.
Flavour Rich Tomato Soup.
Tomatoes are a tough old ingredient, they are available all year round, but are often very disappointing.
This tomato soup recipe adds an extra step designed to really maximise its flavour.
That step is roasting, it adds a sweet richness to any vegetable or fruit and this recipe is no different.
Every step is about maximising and enhancing the natural sweetness of the tomato.
Roasting off the whole head of garlic using the same technique that I do in this roasted garlic spaghetti provides the earthy mellow contrast to the sweet tomatoes.
Of course, not all tomatoes are equal, in summer I make this recipe with San Marzano tomatoes from our garden.
They are the most wonderful all-round tomato with thicker flesh and fewer seeds. Fewer seeds mean less water and more flavour.
That makes the Rolls Royce version of this soup, but this recipe is the ideal opportunity to get all frugal too.
Pop-out to the market or superstore late in the day and snap up some for the end of stock tomatoes that are reduced in price.
You are looking for overripe tomatoes, ones that are a little soft and BRIGHT red.
It does not matter if they are beaten up, we are going to blend them chop them up, sear them and then roast them.
How they look is of zero importance here.
If you do score a load and want something else to cook with them then you must try this tomato consomme!
In my “yoof” I would likely have scoffed my tomato soup with half a loaf of soft squidgy bread.
But now I’m all grown up and stuff I am rather fond of croutons.
Just like the tomatoes in this soup you want bread that is a little past its best.
Cut it into thick chunks and then melt some butter over a medium-high heat.
When the butter melts throw in a little a garlic clove that you have bruised and the bread.
Simply toss in the butter until nicely browned.
I also usually add a swirl of balsamic reduction to the surface of the soup before serving.
- 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
- Cut the tomatoes in half and season the cut side with salt.
- Heat a large heavy based skillet or frying pan over a very hot heat.
- Fry the tomatoes in batches with the cut side down.
- Cook until they begin to catch on the edges, approximately 2-3 minutes.
- After each batch transfer to a roasting tin.
- When the final batch is done add swirl over the honey and toss to coat.
- Slice the onion into 8 wedges.
- Add the wedges of onion to the same hot frying pan and get them nicely blackened at the edges.
- Add the onions to the tomatoes.
- Deglaze the pan with the balsamic vinegar scraping to remove the caught bits from the bottom of the pan.
- Pour the balsamic over the tomatoes and onion.
- Add thyme and a good grind of black pepper.
- Cut the top 1cm off the head of garlic and drizzle with a little olive oil.
- Wrap the garlic with foil and then add to the roasting tin.
- Roast in the hot oven for 45 minutes at 220°C or 450°F.
- Remove from the oven and set aside the garlic for a moment.
- Blend the remaining ingredients and pass through a fine sieve.
- Open the foil packet of garlic and squeeze out the roasted garlic.
- Mash with a fork an stir through the soup.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 219 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 762mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 5g Sugar: 16g Sugar Alcohols: 0g Protein: 6g