Roasted Tomato Soup
Roast the tomatoes rather than simmering them. Concentration and browning do what cream is usually asked to cover up.
- Prep
- 15m
- Cook
- 55m
- Total
- 1h 10m
- Serves
- 4
- Effort
- Easy
Scale
Units
Method
| 1.2 kg | 1 Toss together on a tray 10m | 2 Roast at 200°C / 400°F until collapsed and blackened at the edges 45m You want visible char. That bitterness is what balances the sweetness. | 3 Blend until completely smooth, then loosen with stock 5m A proper blender, not a stick blender, if you want it silky. | |
| 2 | ||||
| 1 | ||||
| 6 cloves | ||||
| 3 tbsp | ||||
| 1 tsp | ||||
| 500 ml | ||||
| 1 tsp | ||||
| a handful | ||||
- 1
Toss together on a tray
10m- ripe tomatoes 1.2 kg
- red peppers 2
- onion 1
- garlic 6 cloves
- olive oil 3 tbsp
- salt 1 tsp
- 2
Roast at 200°C / 400°F until collapsed and blackened at the edges
45m- from 1 Toss together on a tray
You want visible char. That bitterness is what balances the sweetness.
- 3
Blend until completely smooth, then loosen with stock
5m- from 2 Roast at 200°C / 400°F until collapsed and blackened at the edges
- vegetable stock 500 ml
- sherry vinegar 1 tsp
- basil (optional) a handful
A proper blender, not a stick blender, if you want it silky.
Roasting instead of simmering
A simmered tomato soup is diluted by definition: you add liquid, then boil some of it off. Roasting removes water while the sugars caramelise and the skins char, so you start with a more concentrated, more complex base and add stock only to reach the consistency you want.
Notes
- Squeeze the roasted garlic out of its skins into the blender. Roasting it in the skin keeps it from burning.
- No need to peel or deseed. A decent blender handles both, and the skins carry flavour.
- If it tastes thin, it needs salt and vinegar before it needs cream.