Classic tomato soup, a delicious soup packed with vegetables. The roasted tomatoes and carrots makes it extra flavourful. The addition of potato gives the soup a slightly thicker texture and makes it even more delicious.
Creamy tomato soup with grilled vegetables
I love soup! I already have quite a few on my blog. I even have a list of nine quick soup recipes. Today, I have another new soup recipe for you: It’s a homemade tomato soup recipe — and what a recipe!
You can already find a lovely roasted tomato soup recipe on here. But what makes this one different? This tomato soup contains roasted carrots, potato, garlic cloves and of course fresh tomatoes. To finish it off, add a splash of cream and some homemade croutons.
Natural sweetness of tomatoes
Sometimes tomatoes can taste a little sour. That’s because of the acidity of the tomatoes. How can you make your soup less acidic? I like to use a sweet counterpart, such as carrots in this recipe.
I also fry the tomato paste briefly to ‘deacidify’ it a little. That makes a world of difference. If you still find it a little too sour, which can vary depending on the type, you can always add a little sugar.
The best tomato soup recipe
This incredible soup contains just a few simple ingredients, most of which you probably already have laying around. Like some good olive oil, garlic, dried oregano and the fresh vegetables. Since it’s tomato season, it will be quite easy to get some tasty tomatoes. I can’t think of a reason not to make this healthy and easy soup recipe!
Ingredients
- 1 kg tomatoes (e.g. ripe Roma tomatoes.)
- 200 gram carrot
- 1 potato (medium sized)
- 2 onions
- 1 bulb garlic
- olive oil, salt and pepper
- 2 tsp oregano
- 1 tsp paprika powder
- 70 gram tomato paste
- 500 ml water
- 1 cube vegetable stock
Equipment
- Vegetable peeler
- Baking sheet
- Large pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.
- Cut the tomatoes into large pieces. Peel and dice the carrot and potato. Peel and quarter the onion, and cut off the top of the garlic bulb.
- Arrange the vegetables on a baking sheet, placing the garlic bulb cut side down. Drizzle with olive oil and season with oregano, paprika, pepper and salt.
- Place the baking tray in the oven for 30–45 minutes, until the vegetables are grilled and cooked through.
- Heat a little olive oil in a large pot and fry the tomato paste briefly.
- Add the vegetables and 2–3 cloves of the roasted garlic (or more to taste), fry briefly, then add the water and crumble the bouillon cube into the pot.
- Cover the pot, bring to the boil and simmer for about 10 minutes on a low heat.
- Purée the soup with a immersion blender until smooth. Season to taste with salt, pepper and oregano. Serve with a dash of cream and homemade croutons and enjoy!
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