Roasted tomato soup, one of my favorite soups! The most flavorful, simple and delicious tomato soups you will ever taste. I promise! In fact, the roasted tomatoes make the soup taste even better.
Delicious creamy roasted tomato soup
This roasted tomato soup is nice and thick, and with a dash of heavy cream, mascarpone, cream cheese or some cooking cream, you can make a delicious creamy tomato soup in no time. I love that. A watery soup with little flavour is not my cup of tea. For me, soup should be a real flavour bomb.
Easy roasted tomato soup recipe
By the way, there is nothing complicated about roasting tomatoes. All you have to do is put the tomatoes and garlic cloves on a baking tray in the oven with some herbs and oil, and the oven does the rest. But you’ll find that roasting is well worth it, as it simply adds so much more flavour. It’s not a must, of course, but I highly recommend it.
What kind of tomatoes do you use for a roasted tomato soup?
For this tomato soup, I personally like to use roma tomatoes, they are so delicious! But if you can find some nice ones like the ones in the picture, you can also make a soup with them. Of course, the colour of the soup will be different.
In the mood for more tomatoes? Try this burrata caprese or this lovely shakshuka, an amazing tomato stew with poached eggs!
Ingredients
- 750 gram roma tomatoes (roughly chopped)
- 1 red onion (roughly chopped)
- 2 cloves garlic (peeled)
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 2 tbsp tomato puree
- 500 ml water
- 1 stock cube
- olive oil, salt and pepper
- optional crème fraîche, mascarpone or heavy cream, fresh parsley and croutons
Equipment
- Large pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 390 Fahrenheit top and bottom heat.
- Spread the tomatoes, red onion, garlic and oregano on a baking tray and season with salt, pepper and a little olive oil.
- Roast in the oven for 30-45 minutes.
- Heat a little olive oil in a big pan and sauté 2 tablespoons of tomato puree.
- Add the roasted vegetables to the pan with 500 ml of water and crumble in a stock cube.
- Bring to boil and simmer gently for 10 minutes.
- Puree the soup, allowing it to boil down to a slightly thicker consistency if desired.
- Taste and season to taste with salt and pepper. Serve with a little crème fraîche, mascarpone or heavy cream, croutons and fresh parsley.
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