This roasted tomato soup is perfect if you like me, feel that soup is the perfect week day meal once the leaves start turning and it is clear that autumn is around the corner. The cosy feeling of warming up to a tasty soup with some warm focaccia, is for me, the essence of the season.
Perfectly rich and caramelised tomatoes become even more succulent after being roasted. If you ever want to have a go at homemade tomato soup (from scratch), I encourage you to try this recipe out. I guarantee you will find that extra effort so worth it!
- 1kg ripe tomatoes
- 4 tbsp olive oil
- Pinch of brown sugar
- 1 big onion, chopped
- 1 big carrot, peeled and diced
- 2 garlic cloves, finely chopped
- 600ml chicken stock
- 1 tbsp balsamic vinegar
- Extra virgin olive oil, to serve
- Croutones, to serve
- 1. Preheat the oven to 190C and cut the tomatoes in half horizontally. Place then in a baking tray facing up, drizzle with half the oil and season with salt, pepper and a pinch of sugar. Bake for about an hour, until softened and beginning to char around the edges.
- 2. In a large, heavy pot (Le creuset is my favourite) heat the remaining oil over a medium heat. Add the onion, carrot and garlic. Cook, stirring regularly, for about 5 -7 minutes until softened.
- 3. Add the tomatoes, plus any juices from the tray, to the pan along with the stock. Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, until all the vegetables are soft. Leave to cool for 5-10 min.
- 4. Use a blender to purée the soup, then stir in the vinegar, and season to taste, if you feel it is still bitter add a pinch of brown sugar. Reheat if you feel it has cooled down too much. Serve with these and a drizzle of olive oil on top and some small croutones