There are times, after a long, long day at work that coming home and tucking into a warm cozy soup, will be one of the best feelings. It really that never gets old. Dipping bread and slowly enjoying every flavor of your food. Why should you spend 1 hour cooking this roast tomato soup? I think you’re starting to have an idea why.
I have to be honest here. I do love tomato, but tomato soup has never been my cup of tea. But it’s one of Andy’s all time favourites, so decided to have a go making it myself at home and now I’m hooked. Roasted tomato soup is like sunshine in a bowl, especially pairing it with grilled cheese (either normal cheese or vegan cheese). There is something about that natural perfect amount of the tanginess and saltiness of the roasted tomato soup, that can brighten up your dull day. The secret is you can cook this roast tomato soup in bulk and freeze it, so you can enjoy this bowl of happiness whenever you want.
Other than being absolutely light, delicious and completely different to regular creamy soup, Roast tomato soup is also a perfect beauty elixir. It’s great for a healthy heart and is full of antioxidants. From the recipe I’ve posted before Rainbow Soba Noodle Salad, we’ve talked about how colour indicates the benefits in vegetables. Red in tomato indicates lots and lots of healthy benefits. High in vitamins (A,C and K), iron. My favourite ones are lycopene and beta-carotene which help your skin to glow, keep you strong against cancer and aging. Cooking tomatoes also helps to increase these benefits by 35%!! So what are you waiting for?? Let’s get cooking!
Roast Tomato Soup Recipe
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Portions: 4 portions
- 1 kg. ripe Beefsteak tomatoes
- 8-10 Cherry tomatoes
- 1 Bulb garlic
- 1 Big red onion
- 1 Big Yellow onion
- Handful of Italian basil
- 1-2 tsp. Salt and pepper to spring over the tomato (before roasted)
- 1 ½ tsp. Salt and pepper to taste (I used a couple of pinches)
- 2-3 Tablespoons extra virgin olive oil
- ½ Tsp. Balsamic vinegar (optional)
- 250 ml. Filtered water
- Let’s start!
- Wash and dry all tomatoes.
- Turn on the oven at 180 degree C warm it up for 10 minutes
- Cut tomatoes and garlic bulb in half.
- Peel, wash and chop the onions into big wedges.
- Add them all to a heat proof tray
- Add 1-2 tbsp of olive oil the cover all veggies then add salt and pepper
- Mix all the ingredients to make sure they are all covered in oil, salt and pepper
- Turn all the chopped tomatoes, garlic bulb face down
- Pop them in the oven for 30 minutes
- After 30 minutes, remove the tray from the oven and let it cool down slightly. You’ll see the tomato skin start to separate from the tomato flesh.
- Simply removed all the skins as they cool down
- Squeeze all garlic out of the peel.
- Add all roasted ingredients (don’t forget the delicious juice!) into a large heavy bottom pot and add water.
- Let it simmer for 15 – 20 minutes
- Add Balsamic vinegar
- Blend finely and add back into the pot (if you don’t used the immersion blender)
- When you blend the soup, slowly drizzle 1 tbsp of olive oil in to give the soup a more silky texture (This is totally optional)
- Flavor to taste with salt and pepper if needed.
- If you want thicker soup without adding any cream. Add a slice or two of soft bread (no crust) and blend in with the soup instead of cream.
- You don’t need to remove the tomato skin if you want to keep all the extra nutrients they give. But if you prefer a smoother result than better remove the skin.
- When you face down all ingredients before roasting is to help.
- You can use any kinds of tomato, the fresher the better.