Roasted Tomato Soup

More autumn food today!

I’m doing that terribly British thing where I go on about the weather. But the long, bright summer nights have gone, and my will to make salads and light suppers has likewise dwindled dramatically. As it gets darker, I like to come home and eat quick, easy, comforting foods. Forget light and fresh, this is the time of year where filling and spicy food comes into its own. Good homemade soup is just the sort of thing I want, and this easy tomato soup fits the bill.

This soup is a breeze to make – just chop up the vegetables, then roast in the oven and blend until smooth. By roasting the vegetables, you get the rich, intense flavour of the tomatoes, which marries well with the caramelised onion and garlic and the freshness of the thyme. This is a proper, satisfying, adult version of tomato soup, a million miles away from the stuff you get in a can. Perfect served up with a few slices of toasted bread covered in olive oil and rubbed with garlic.

For tomato soup (serves 4):

• 1kg cherry tomatoes, rinsed and halved
• 3 cloves garlic, unpeeled and crushed
• 2 small onions, peeled and quartered
• handful fresh thyme stalks
• 1/2 teaspoon sea salt
• 50ml olive oil
• 200ml vegetable stock
• salt and pepper, to taste

Preheat the oven to 220°C (430°F).

Put the tomatoes, garlic, onions, thyme, salt and olive oil  into a roasting pan, and toss gently(*). Roast for 25-30 minutes until the tomatoes have collapsed and the vegetables are starting to brown.

Remove the roasting tray from the oven, and allow to cool slightly. Retrieve the thyme stalks, stripping off the leaves and adding to the tomatoes. Peel the garlic and put back with the tomatoes. Transfer to a blender and blitz until smooth.

Put the soup into a pan. Add the vegetable stock and salt and pepper to taste. Simmer for five minutes and serve with lots of crusty bread.

(*) If necessary, use two roasting trays. Don’t pile the tomatoes up too high in one dish, as otherwise they will just sit in their juices and will not roast properly.

Worth making? Yes. This is easy and delicious, and a great way to make a satisfying autumn supper.

3 Comments

Filed under Recipe, Savoury

3 responses to “Roasted Tomato Soup

  1. Tejada

    That looks utterly delicious and I can’t wait to make it! By the way, the photography on this site is sensational!

    • Thanks – it was great, which is good since we are starting to see frost on the ground in the mornings.

      Glad you like the photos here – takes a bit of work to get them right, so good to know they are appreciated!

  2. Pingback: Remember, Remember, the Fifth of November… | LondonEats

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