Sometimes when you crave warming comfort food, a simple bowl of tomato soup is exactly what you want. These days though, with all the fancier, modern soups that we know how to make, no one really makes a simple tomato soup any more. You might feel like it’s too much hassle to go through to make something you can just get in a packet or can; but honestly, no packaged soup can be as flavourful as this easy homemade one. This is a recipe that I’ve grown up loving, and is still something I turn to often, specially during the cold winter months. It’s fuss-free, with all of 4 ingredients that you most likely already have in your pantry.
Full of flavour from the roasted tomatoes and garlic, this roasted tomato soup is likely to make its way into your weekly rotation. Roasting half of the tomatoes in the oven makes them caramelised, which lends the soup a deep, rich, more intense tomato-ey flavour. It might be an extra step, but the flavour you’ll get is incomparable as compared to bland canned soups. Roasting is a wonderful way to bring out the sweetness of seasonal tomatoes, and I recommend using fresh tomatoes (not canned) for this recipe.
You can make this soup creamy and thick by adding less broth or water, or thin it out depending on your preference. It’s a great start to a meal, or even as a meal in itself. I garnished the soup with freshly cracked black pepper, which I love. Alternatively, top with some shaved Parmesan and a few basil leaves. Serve it up with crusty bread toasted with garlic butter, or a melty grilled cheese — whichever works for you. And don’t forget to dip away!
- 8-10 medium sized tomatoes, quartered
- 4 cloves garlic
- 1 large onion, roughly chopped
- 6 tablespoons extra virgin olive oil
- 2 cups vegetable broth or water
- Salt and pepper, to taste
- Preheat the oven to 200°C. On a baking tray, place half of the quartered tomatoes and 1-2 cloves of garlic. Drizzle with 3-4 tablespoons of olive oil, and season with salt and pepper. Place the tray in the oven to roast, for about 20 minutes or until slightly charry and well-roasted.
- Using a food processor or blender, pulse the roasted tomatoes for a few minutes until it forms a chunky paste, and then blend again until the mixture is smooth. Keep aside.
- In a deep bottomed pan, heat the remaining olive oil on medium heat. Add the remaining chopped garlic and onion and cook for a few minutes. Next, add the remainder of the tomatoes and 2 cups of broth or hot water. Cook for 8-10 minutes on medium-low heat. Working in batches, blend the tomato-onion-garlic mixture until it forms a smooth purée, wiping down the sides of the blender with a spatula as you go along.
- Return the purée to the pot, and also add the roasted tomato mixture to it. Simmer both the soups together for about 5 minutes, adding more hot water or broth to adjust the consistency if you prefer a thinner soup. Taste and season with salt and pepper.
- Ladle the soup into bowls, and garnish with a sprinkle of parmesan, a few sprigs of basil, or additional cracked black pepper. Serve with crusty garlic bread.
You might also like this easy homemade pomodoro sauce spaghetti recipe.
Did you make this recipe?
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