Don’t you love the moment when you create a new recipe and when you taste it, you’re like ‘ Dammmnnn, I’m good’? I seriously had that moment when I created this Roasted Tomato Soup. Even my boyfriend said it was the best soup I’ve ever made. So let’s not waste anytime at let me tell you about my awesome, creamy tomato soup recipe.
When I ever have the chance to get my fruit and veg from my local market, I always grab the tomatoes off the vine. Supermarket tomatoes lack the vibrant colour that I need and don’t have that true, ripen, vine smell.
What really makes gives the Roasted Tomato Soup an all-round flavour is the sweet, long green pepper, better known as Anaheim. These peppers are sweet, relatively mild and versatile. They give a wonderful after taste to each mouthful. It’s neither spicy or sweet, bit gives a great peppery kick that makes the soup have depth in flavour.
This heart-warming go-to soup uses less than 10 ingredients and can be whizzed up in under an hour. The only tedious part is you waiting for your ingredients to roast. If that is the only long thing about this recipe then I think it’s pretty awesome.
In a roasting tin, your fresh, ripe tomatoes on the vine, red onion, carrot and half a bulb of garlic are coated in glugs of olive oil and placed in the oven to roast for 40 minutes. During that time, you can crack open a nice bottle of red wine and relax.
Once the veggies are soft and tender, blitz the ingredients and excess juices to make a wonderful tomato stock. Seasoned with fresh sprigs of rosemary, thyme and oregano to give an aromatic fragrance to the soup. As the tomatoes releases excess liquid, you do not need to add any extra water to the stock.
A cheeky splash of milk or cream is added to make the soup extra silky. To serve, a quick drizzle of garlic olive oil on top to make the soup extra lip smacking. Oh and don’t forget a generous pinch of freshly grounded black pepper. Obviously, this is all optional however I find the extra quirks to the soup divine.
Serve this creamy roasted tomato soup with your favourite charcuterie and cheeses. These simple yet winter warming dishes are my favourite. No fuss however truly homely.
This simple tomato soup recipe makes about 4-6 servings. Wonderful to keep for a couple of days in the fridge or bring to youre to work for lunch. It’s cheap, healthy, flavoursome and goes a long way. I think this dish is a real winner.
I have no doubt that you will love this Roasted Tomato Soup. It’s:
- Lip Smacking
- Crowd- Pleasing
If you do make this ‘Easy Roasted Tomato Soup’ recipe or any similar dishes like ‘Smoked White Bean,Celeriac & Aubergine Soup‘, ‘Mexican Mushroom Soup’ & ‘Vegan Miso Sweetcorn Soup’ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now
- 1.8Kg Jubilee Tomatoes on the vine,
- 2 Anaheim Long Green Peppers,
- 1Red Onion, Skin Removed, Cut into Quatres
- 1 Carrot, Halved
- 4 Tablespoon Olive Oil
- Half A Bulb of Garlic, Skin On
- 2 TBSP Fresh Oregano
- 100ml Milk
- Salt & Pepper, To Season
- 1 TBSP Fresh Lemon Thyme
- 1 TBSP Fresh Rosemary
- Pre-heat the oven to 190°C and arrange the the tomatoes with the vine connected, onion, carrot, peppers and garlic on the baking tray.
- Season everything with salt and pepper and drizzle about 4 tablespoons worth of olive oil over the ingredients.
- Pop the baking tray in the oven for 40 minutes or until the vegetables are nice and soft.
- When everything is roasted, add all the ingredients along with the excess moisture to the a large saucepan on a high heat, except the garlic and peppers. Carefully remove the garlic from their skins and cut of the stems of the peppers. Throw them in the saucepan along with the other ingredients.
- With a hand blender, blitz all the ingredients together. If the carrot is still a little firm, let the tomato stock simmer until the carrot becomes soft. Once tender, continue to whiz everything until it's a light puree.
- Stir in the milk, herbs, seasoning and let the soup simmer on a reduced heat for 10 minutes.
- To serve the soup, pour it into serving bowls and drizzle the garlic olive oil on the surface, then finally sprinkle cracked black pepper on top.