Roasted Tomato Soup

Inspiration can strike anywhere, perhaps inspiration is too strong a word….ideas, maybe? IKEA is a strange place to be hit with the yearning for a tomato soup, especially in winter when no one really gets the freshest of tomatoes. But a black bowl was inspiring enough to rummage the fridge in order to whip up a batch of this fantastic soup that keeps for a month in the freezer, probably even more but we always finish it before that. The sweet, rich flavor of this soup comes from slow roasting tomatoes into submission, at a steady 400F for 40 mins, then adding in a can of whole peeled roma tomatoes, stock, garlic and chilli flakes to give it that extra kick. Toast some lovely croutons and its the meal alternate to curling up on a chair with a hot cup of coffee.

Roasted Tomato Soup 1


Roasted Tomato Soup 2


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Roasted Tomato Soup

6-8 Tomatoes (large)

1 can peeled whole roma tomatoes

3 garlic cloves, chopped

1 tsp red chili flakes

1 large red or yellow onion

3 cups vegetable or chicken stock

Preheat the oven to 400F. Cut the tomatoes in halves, drizzle olive oil, salt and pepper. Roast in the oven for 40 mins.

In a stock pot, add 2 tbsp of olive oil. Add the garlic and chili flakes. Add the chopped onion and sautee till they are soft and about to change color. Add the can of roma tomatoes and break up the tomatoes(otherwise they do tend to burst and splatter).  Add the roasted tomatoes, stock, salt and pepper to taste. Allow to simmer on medium heat for about 30 minutes. Blend and serve hot or cold.

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Roasted Tomato Soup

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