Roasted tomato soup

This is the perfect late summer soup! Super simple, smoky and amazingly creamy. Make a big batch and freeze some for a comforting bowl in autumn days.

August 29, 2022

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Roasted tomato soup

1kg tomatoes
1 onion
4 garlic cloves
1 ½ tbsp oregano
500ml chicken stock
1 tsp sugar
olive oil
a bit of balsamic vinegar
salt and pepper

basil leaves, to serve

Serves 4

Preheat the oven to 200°C. Cut the tomatoes into 2cm thick slices and lay out on a baking tray lined with baking paper – making sure the tomatoes don’t overlap.

Peel the onion and cut into 8 wedges. Tuck the onions in beside the tomatoes, and scatter the unpeeled garlic cloves around the tomatoes.

Drizzle generously with olive oil and season with oregano, salt and pepper.

Bake in the preheated oven for 35 minutes until the tomatoes are soft and slightly charred.

Pop the roasted garlic cloves out of their skins and put them in a saucepan with the roasted onions, tomatoes, chicken stock and sugar. Bring to the boil, then take off the heat and purée with a stick blender until smooth.

Adjust the seasoning with a bit of balsamic vinegar, salt and pepper if needed, and serve each portion with a few basil leaves and a swirl of olive oil.

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