Roasted Tomato Soup

roasted tomato soup
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Let us get started with some Quick and Easy Roasted Tomato Soup!

Guys, I’m so excited to make this recipe today. Because while growing up I had tomato soup endless number of times. It was like a daily ritual since my dad was in the army and I grew up drinking the army mess tomato soup. Let it be any tomato soup in this world it is always amazing. And today I will give you my version of roasted tomato soup.

I tried to make it very simple for you guys and I roasted the tomatoes and all the vegetables that I have included in this recipe in the oven. Although if you don’t have an oven feel free to roast everything in a pan with very little oil. There will be no difference in the taste and adjust not amazing. This roasted tomato soup has only used 5 to 6 basic ingredients and nothing else.

Types of Soups

Knorr soups are one of the first things we are taught in the culinary school. there are various types of soup starting from hot soups to cold soups and thick soup thin suits. The list goes on and never ends so that is why I am not really going deep in two types of suits. But today we are making a pureed soup. These soups are my favourite that is because that’s so healthy and they have a very dominant flavour of the primary ingredient which is the tomato in case of this roasted tomato soup. 

So without any further delay let’s get into the basic components of this roasted tomato soup.

The Tomatoes

Sweat is very important that you choose the right type of tomatoes for this recipe. Tomatoes are acidic in nature and tend to be very sour in taste and that is why it’s very important that you choose a sweet variety of tomatoes. Because you don’t want you are suitable very sour in taste. I know it is not that easy to get a sweet variety of tomato but get as close as you can and avoid tomatoes that are very sour in taste.

This recipe I have to use some plum Tomatoes are also known as Bangalore tomatoes. I just came into quarters and roasted with some other vegetables like onions garlic Rosemary and little salt and pepper.

rosated tomato soup cuts
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The Vegetables

Just because it is a tomato soup doesn’t mean that we will only add tomato. although the primary ingredient will always be tomato and will have a dominant taste in the soup. There are other vegetables like onions garlic that I have used in this recipe. Also used herbs like Rosemary and thyme. But you can go for the classic combination of basil and tomato. Also in culinary school, we are taught about a basic bunch of vegetable that always goes into soup full stop vegetables are basically onions carrots leeks celery daily and celery, bay leaf and peppercorns. 

You can do the same for all the vegetables just like tomatoes. Cut them into cubes and roast them with tomatoes in the oven.

Herbs and Spices

I will be very honest with you. You do not need a lot of vegetables to make your soup tasty and delicious. Especially when it comes Roasted Tomato Soup, because when roast tomatoes they tend to produce a lot of umami flavour rather than frying or boiling them. But I have added very few spices like black pepper, a little garam masala, to get that army mess tomato soup taste. Also, I have used Rosemary and a little thyme. Although you can go for the classic combination of basil for this roasted tomato soup.

The Cream

Traditionally we add a little cream towards the end in tomato soups to finish them. Although if you don’t want to add the fresh cream in the recipe that is totally fine and it would just turn out amazing without the cream. But if you are looking forward to a velvety texture with sweet and rich taste to the roasted tomato soup you can add around 2 tablespoons of cream towards the end.

The Garnish

cruotons
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A Garnish is very important for any soup and it basically derives the name of soup in French cuisine. There are a lot of garnishes for tomato soup but I have used the classic one. I think you might have guessed it by now, I have you some croutons. Again there are several ways to make a crouton but I have just lightly toasted them in butter in a pan. But feel free to deep fry them if you are not really worried about the calories and they come out the best that way.

Without any further delay let’s get started with this recipe.

Yield: 3

Roasted Tomato Soup

roasted tomato soup
  • Save

Guys, I'm so excited to make this recipe today. Because while growing up I had tomato soup endless number of times. It was like a daily ritual since my dad was in the army and I grew up drinking the army mess tomato soup. Let it be any tomato soup in this world it is always amazing. And today I will give you my version of roasted tomato soup.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 Tomatoes
  • 1 Onion
  • 10 Cloves Garlic
  • 1 Spring Rosemary
  • 20 ml Oil
  • Salt as required
  • Pepper as required
  • 1 Pinch Garam Masala
  • 2 tbsp Fresh Cream
  • 1 tbsp Butter
  • Pinch of thyme

Instructions

  1. So firstly cut your tomatoes and onions into quarters. And then in a baking tray take your tomatoes, onions, garlic cloves, Rosemary, a little salt, pepper and oil.
  2. Give everything a nice mix and then roast in the oven at 190 degree Celsius for 30 minutes.
    rosated tomato soup cuts
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  3. Once it is roasted now it's time to grind it into a smooth puree. So once you grind it, it will already be very smooth but if you want a very silky texture you can pass it through a sieve and that is what I have done in this recipe.
    soup puree
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    soup in saucepan
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  4. Now in a saucepan take the tomato puree and then start cooking it in some butter. Cover it with a lid and cook it on a slow flame for about 30 minutes and towards the end check for the seasoning and adjust the salt and pepper if required.
  5. Now before removing from the flame make sure you add a pinch of garam masala, thyme and 2 tablespoons of fresh cream and mix.
  6. Now cook for another 30 seconds and take it off the flame.
  7. For the croutons just lightly grease your frying pan with little butter and toast cubes of bread in the butter until they are crispy texture.
    cruotons
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  8. Serve the soup hot with some pieces of cruotons!

Notes

  • Always add your cream towards the end and don't cook too much after adding the cream otherwise it might curdle.
  • Passing the tomato puree through the sieve is very important for a very smooth texture.

Nutrition Information

Yield

3

Serving Size

1

Amount Per Serving Calories 178Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 21mgSodium 236mgCarbohydrates 12gFiber 3gSugar 5gProtein 3g

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Roasted Tomato Soup via @justacookk
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