Roasted Tomato Soup
THE ULTIMATE ROASTED TOMATO SOUP
with roasted garlic, red pepper & cream !!! Perfect fall soup!
with roasted garlic, red pepper & cream !!! Perfect fall soup!
Steps
Step 1 — Roast Everything
1
Preheat your oven to 220°C.
Cut:
tomatoes → halves
bell pepper → large chunks
onion → quarters
Put everything on your tray cut-side up, if possible.
For the garlic:
Don't peel it! Cut the top ~1 cm off the entire head of garlic, exposing the cloves. Drizzle it with a little olive oil and wrap the whole thing loosely in foil. Put it on the tray with everything else.
Drizzle the tomatoes, pepper and onion with the olive oil and sprinkle with salt + pepper + oregano + thyme.
Then ROAST FOR ~35–45 MINUTES.
You want:
🍅 tomatoes → collapsed, wrinkly, browned around edges
🫑 pepper → soft + charred in spots
🧅 onion → caramelized edges
🧄 garlic → completely soft and golden
Don't panic if the tomatoes look a little ugly. Ugly = delicious. 😂
Cut:
tomatoes → halves
bell pepper → large chunks
onion → quarters
Put everything on your tray cut-side up, if possible.
For the garlic:
Don't peel it! Cut the top ~1 cm off the entire head of garlic, exposing the cloves. Drizzle it with a little olive oil and wrap the whole thing loosely in foil. Put it on the tray with everything else.
Drizzle the tomatoes, pepper and onion with the olive oil and sprinkle with salt + pepper + oregano + thyme.
Then ROAST FOR ~35–45 MINUTES.
You want:
🍅 tomatoes → collapsed, wrinkly, browned around edges
🫑 pepper → soft + charred in spots
🧅 onion → caramelized edges
🧄 garlic → completely soft and golden
Don't panic if the tomatoes look a little ugly. Ugly = delicious. 😂
Step 2 — The Garlic Reveal
2
Let the garlic cool for a couple minutes. Then squeeze the cloves out of their skins. You should get this gorgeous little pile of roasted garlic paste.
Step 3 — Build The Soup
3
Grab a pot over medium heat.
Add,1 tbsp butter.
Then add, 1 tbsp tomato paste.
Cook it for about 1–2 minutes, stirring.
This is important because we're basically frying the tomato paste a little and concentrating its flavor.
Then add:
all your roasted vegetables
all that roasted garlic
400 ml broth
½ tsp smoked paprika, if using
1 tsp sugar, if needed.
Bring it to a gentle simmer.
Let it bubble away for 10–15 minutes.
Add,1 tbsp butter.
Then add, 1 tbsp tomato paste.
Cook it for about 1–2 minutes, stirring.
This is important because we're basically frying the tomato paste a little and concentrating its flavor.
Then add:
all your roasted vegetables
all that roasted garlic
400 ml broth
½ tsp smoked paprika, if using
1 tsp sugar, if needed.
Bring it to a gentle simmer.
Let it bubble away for 10–15 minutes.
Step 4 — Blend Until Silky
4
Now blend the soup.
Immersion blender = easiest.
Regular blender = be careful because hot soup expands. Blend in batches and don't seal a hot blender completely.
Blend longer than you think you need to.
We're going for velvet.
Not chunky tomato soup. Not salsa. Not "rustic."
VELVET.
Immersion blender = easiest.
Regular blender = be careful because hot soup expands. Blend in batches and don't seal a hot blender completely.
Blend longer than you think you need to.
We're going for velvet.
Not chunky tomato soup. Not salsa. Not "rustic."
VELVET.
Step 5 — Cream It Up
5
Return the soup to low heat.
Add 60–80 ml heavy cream.
Then 1 tbsp butter and finally 1 tsp balsamic vinegar.
You don't really want to taste "balsamic." It just gives the tomato flavor more depth and balances the sweetness/richness.
Taste.
Then adjust:
too acidic → tiny pinch sugar
too bland → salt
too thick → broth
too thin → simmer uncovered
not creamy enough → another splash of cream
needs more depth → tiny splash balsamic
Add 60–80 ml heavy cream.
Then 1 tbsp butter and finally 1 tsp balsamic vinegar.
You don't really want to taste "balsamic." It just gives the tomato flavor more depth and balances the sweetness/richness.
Taste.
Then adjust:
too acidic → tiny pinch sugar
too bland → salt
too thick → broth
too thin → simmer uncovered
not creamy enough → another splash of cream
needs more depth → tiny splash balsamic
Step 6 - Serve
6
Pour it into a bowl.
And if you want to be ✨extra✨ drizzle the soup with:
a tiny swirl of cream + olive oil.
Then crack some black pepper over it.
Maybe a little parmesan.
Maybe some fresh basil if you have it.
And if you want to be ✨extra✨ drizzle the soup with:
a tiny swirl of cream + olive oil.
Then crack some black pepper over it.
Maybe a little parmesan.
Maybe some fresh basil if you have it.
Nutrition Facts
Per serving250 calories
Calories from
- Protein 9%
- Carbs 28%
- Fat 63%
-
Fat High 15 g 23%
-
Saturated Fat High 8 g 40%
-
Carbohydrates Low 15 g 5%
-
Fiber 3 g 12%
-
Sugar High 10 g 20%
-
Protein 5 g 10%
-
Cholesterol 40 mg 13%
-
Sodium High 600 mg 25%
% Daily Value is based on a 2,000 calorie diet.
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