I don’t usually go for tomato soup, and frankly, it seems misplaced in the summer. Summertime is for enjoying all the fresh beauty that tomatoes bring for a surprisingly short season each year. Give me a ripe tomato with a sprinkle of crunchy salt (maybe a few ribbons of basil), and I’m sold. Tomato soup seems reminiscent of sad winter lunches trying to be something else, and they rarely catch my eye.
Which is why I have been hanging onto this recipe for years. When I first read Sara Forte‘s recipe for Roasted Tomato Soup, I knew I’d come back to it again and again. Maybe where you live it is far too hot in August to consider turning the oven on to roast anything, but in Scotland, we don’t have that problem. Our summer has been… chilly, and a roasted tomato soup felt like the perfect way of saluting August despite the grey weather.
I hope you’re enjoying tomato season, wherever you are.
Roasted Tomato Soup
Adapted from Sprouted Kitchen
This recipe was written for two, but I’ve bumped it up to serve six in the quantities below. We served ours with a swirl of cream, herbed toasted croutons and fresh basil. I loved how the croutons soaked up the soup, and I’d recommend a bowl of crunchy croutons on the table to add as you go. Otherwise, serve alongside crusty bread, and perhaps a Greek salad provided by your dinner guests.
4 lb / 1.85kg tomatoes, quartered or cut into large slices
1 large onion, sliced
9 garlic cloves (I know that seems like a lot, but it will be good!)
3 Tablespoons olive oil
Salt and Pepper
4.5 cups / ~1 litre vegetable stock
3 Tablespoons tomato paste
Preheat oven to 350 F / 180 C.
Place tomatoes and onions in a high rimmed roasting tray and toss with olive oil. Tuck garlic cloves into tomato slices to prevent burning, and sprinkle entire tray with salt and pepper. Roast for 30-40 minutes, or until the tomatoes are broken down and the onions are browning. Remove and allow to cool slightly. (you can prepare the tomatoes up to this point and refrigerate for up to 2 days before proceeding)
Heat the vegetable broth in a large saucepan and stir in tomato paste. Add the contents of the roasting tray and simmer for 5-10 minutes until all the ingredients are warmed through. Using an immersion blender, purée until desired consistency (we left some texture). Add more salt or pepper if needed, and serve with toppings of choice.