FROM THE RECIPE BOX
Roasted Tomato Soup
Roasting brings out a round, almost sweet flavour in tomatoes, making this soup taste like it simmered all afternoon.
VJ
A small kitchen note: Read the method through once before starting, and taste as you go. Heat levels, produce, and personal preferences vary, so use the cues in the recipe as well as the clock.
Ingredients
- 1 kg ripe tomatoes, halved
- 1 red onion, cut into wedges
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil
- 500 ml vegetable stock
- 1 tsp dried thyme
- 1 tsp balsamic vinegar, optional
- Salt and black pepper
- Cream or basil to finish, optional
Method
- Heat the oven to 200°C (400°F). Arrange the tomatoes cut-side up on a baking tray with the onion and garlic. Drizzle with olive oil, season well, and scatter over the thyme.
- Roast for 35–40 minutes, until the tomatoes have collapsed at the edges and the onion is soft with a few browned spots.
- Let the garlic cool enough to handle, then squeeze the softened cloves from their skins. Transfer the roasted vegetables and any tray juices to a saucepan. Add the stock and simmer for 5 minutes.
- Blend until smooth, adding a little more stock if you prefer a thinner soup. Stir in balsamic vinegar if the tomatoes need balancing, then taste for salt and pepper. Serve with a swirl of cream or a few torn basil leaves.
Cooking times are estimates and depend on equipment and ingredient size. Follow safe food-handling practices and check doneness where appropriate.
Find another recipe