I think it's soup season! Still hot around here, but I'm making soup anyway and willing the season to change. And what could be better than this Roasted Tomato Soup. I always stew tomatoes for soup, and this time I tried roasting them for a change. The flavour is wonderful and I may never stew tomatoes again. Great soup whatever the season.
So, I'm sitting in my office with a hot cup of tea looking out the window at a grey sky. What? Grey. You must understand that we live under a constant umbrella of endless blue skies day in and day out. So when grey turns up, it's a real treat. And there's even a possibility of showers later today! I'm so excited and that is why I'm sharing this soup recipe that has been on my radar to get out at some point this month.
I'm also excited about cooking later today. My plan is to make Cod au Gratin which I haven't made since last winter and it's one to keep as a family favourite. If you family likes fish...ha! And I just realised that recipe isn't on the blog. So when I make it today, I am going to remember to get some snaps so I can share one of my all time favourite dishes.
Here in our little world the kids haven't even gone back to school yet, so it's officially still summer. And the temperatures don't lie as it's still hitting 30 plus most days. But we're all ready for the new season and a fresh start.
My 16 year old will be staring grade 11 in just a few short days. And a new school to boot. I have no idea how that has happened but that's the thing about time, it just passes in the blink of an eye. I was just the other day looking through a scrapbook I made for her first year, it seems mere minutes ago. Then again, sometimes, it seems as it it didn't happen at all. Strange.
Then there's my 13 year old who is heading off to grade 8 with not a care in the world. I can't get out his scrapbook and reminisce because I didn't make one!!! Eeeek! The real problems of the second child. It is still on my to do list.
Speaking of my To Do list, I can't tell you how long it is right now. In fact, I am terrified to look at it. You see, I start every morning with a pen and paper for the day. These are my daily lists. I find by writing things down I am more likely to do them. And then feel pleased with myself when I mark a black line through it at the end of the day. Success. But when list is only half done and then a quarter done, it becomes downright depressing. Then the daily tasks morph into weekly or even monthly tasks that don't seem to ever get done.
With that being said, one of my challenges I have set for myself this fall is to be more on top of things. I know, we all start out saying things like that then there's distractions like say, Netflix! But my plan in my head is to at least try.
But for right now, we are going to look at this delicious Roasted Tomato Soup.
Notes about the soup:
The first thing I want to point out is that I used a small amount of dried chillies in this soup. It gave it a bit of a kick, but not too much. If you prefer a softer flavour, just leave the chillies out. They are completely optional.
Next, I used pretty ripe vine tomatoes and seemed perfect for this soup. However, if you do reading about roasted tomato soup, you will probably see that people use all kinds of tomatoes. So, you can probably use whatever tomatoes you have. I would just point out that roasting time will vary according to the ripeness of the tomatoes you are using.
Every time I make soup, I usually add about 3/4 of the stock I think I need and then blend the soup. This way, you can add more after if you think the soup is too thick. This is a rule of thumb I live by with soup. Once the soup is too watery it's difficult to fix. But if it's too thick, you can easily thin it out with stock. So in the recipe below you will see I say three cups of stock. Start by just adding two cups then blend your soup. After you can add more stock if it's too thick. This might not seem like a lot of stock for soup, but tomatoes are pretty watery and it really doesn't need a whole lot. I prefer blended soups to be on the thick side. So add stock according to your taste.
Apart from that, it's all straight forward and easy. Like most soups, the flavours enhance with time. So, if you have the time make it in the morning for dinner later in the day. We just served it with crusty bread and it was delicious.
Happy soup making!
Roasted Tomato Soup
Serves 4 -6 / Prep time: 15 minutes / Cook time: 1 hour
2 kg Ripe vine tomatoes, cut in half
1 Onion, peeled and roughly chopped
2 Spring onions, ends trimmed and diced
3 Garlic cloves, crushed
4 tablespoons olive oil, divided
2 dried chillies, chopped
2 bay leaves
3 Cups/720 ml Vegetable stock (more if needed)
Preheat oven to 375 degrees F. Place all the tomatoes on a large baking tray, cut side up. Drizzle over about 1/2 of the olive oil and a little sea salt and black pepper. Roast for about 40 minutes or until they are all charred and soft. Remove from oven and set aside.
In a large pot set over medium to high heat, add the remaining olive oil, garlic, chillies and bay leaves. Stir for about a minute and add the onion. Stir for a few minutes over high heat and then reduce heat to medium low to continue the cooking of the onions. Stir regularly for the next 15 minutes or so. Add the spring onions and cook for a further 5 minutes.
Add tomatoes and stock to the onions. Stir and bring to a boil. Reduce heat to low, cover and leave to simmer about 10 minutes.
Remove bay leaves from the soup and blend in batches. Season with salt and pepper to your tasting. Ready to serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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