This dish is nothing new. Literally hundreds of recipes for a great roasted tomato soup exist online, published in every decent cookbook, fussed over by fancy chefs. But let me tell you, this one is going to transform your task into cooking something delicious and healthy for your family into a breeze. Everyone loves this soup! I dare say some who have tried it refuse to believe that I make this dish in my very own little kitchen, choosing instead to think that I ordered it from a fancy restaurant and tried to pass it off as my own. The very idea! Make this once and it’ll become a family favourite. I promise.
Delicious Roasted Tomato Soup
Servings: 4 as a side
Total Time: 60 Minutes
- 5 large tomatoes (try to get the best quality you can)
- 5 cloves garlic
- 1 medium yellow onion
- 1.5 tbsp olive oil
- pepper, freshly ground
- 1 tbsp chopped parsley
- 0.5 teaspoon salt
- 600 ml low-sodium vegetable stock
- 2 tbsp tomato paste
- 0.5 cup milk
- Preheat oven to 175°C. Cut the tomatoes and onion into wedges. Push out the seedy parts of the tomatoes and spread both tomatoes and onions on a tray lined with a baking sheet. Drizzle with olive oil, salt, a generous amount of pepper and the chopped parsley. Gently mix all the ingredients together. Wrap the garlic cloves in aluminium foil (my trick so they don’t burn) and place on tray. Roast in oven for 30 minutes until the tomatoes have reduced to roughly half their size.
- Meanwhile, warm broth over stove and add the tomato paste.
- Transfer the roasted tomatoes, onions and garlic to the broth and allow to simmer for 5-10 minutes. Pour all the goodness from your pot into a blender and process until smooth, but with a little texture.
- Return your blended tomato mixture back into the pot and stir in the milk and fully combined.
- Taste for salt and pepper.
- Top with a dollop of cream, if you’re feeling fancy.