Roasted Tomato Soup

This Roasted Tomato Soup is a simple, flavorful dish that’s perfect for any time of year. Roasting the tomatoes brings out their natural sweetness, and the fresh basil and mozzarella add a delicious touch. It’s easy to make and a comforting meal for lunch or dinner.

Ingredients Needed:

• 1 3/4 lb (800g) small, ripe vine tomatoes
• 1/2 small red onion, coarsely chopped
• 3 garlic cloves, sliced
• 2 tbsp olive oil
• Freshly ground black pepper
• 1/2 tsp granulated sugar
• 1 3/4 cup (400ml) vegetable stock or chicken stock
• 1 tbsp tomato purée
• Small handful of fresh basil leaves, plus extra small leaves to serve
• Salt (optional)
• 4 1/2 oz (125g) balls of Italian mozzarella cheese, torn into small pieces

How To Make Roasted Tomato Soup:

1. Roast the tomatoes: Preheat the oven to 400ºF (200ºC). Scatter the whole tomatoes, onion, and garlic into a large, shallow roasting pan. Drizzle with olive oil, toss together, season with pepper, and sprinkle the sugar over the tomatoes. Roast for 30–35 minutes until the tomatoes are soft, starting to burst, and browning at the edges.
2. Add stock and basil: Remove the roasting pan from the oven and stir in the stock, tomato purée, and basil leaves. Mix everything with the syrupy juices from the tomatoes.
3. Purée the soup: Transfer the mixture to a blender or food processor and purée until smooth. For a really smooth texture, press the soup through a fine sieve into a bowl using the back of a spoon.
4. Reheat and serve: Pour the soup into a pan to reheat. Taste and adjust seasoning if needed. Ladle into bowls and top with torn mozzarella, extra basil leaves, and a little pepper.

Keys to Perfection:

• Sweet, Soft Tomatoes: A sprinkling of granulated sugar over the tomatoes before roasting enhances their sweetness and intensifies the soup’s flavor.
• Roasted Tomatoes: The tomatoes are fully roasted when they’re soft, starting to burst, and browned at the edges, producing flavorful, syrupy juices.
• Really Smooth Texture: To achieve a smooth texture, sieve the soup after blending, pressing it through with the back of a spoon.

How To Store & Reheat Leftovers

Storing in the Fridge: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.

Freezing: Let the soup cool fully before pouring it into freezer-safe containers, leaving some space at the top. It can be frozen for up to 3 months. For best results, freeze without the mozzarella cheese and add it fresh when serving.

Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through.

Try More Easy Soup Recipes:

• Pea And Ham Soup With Mustard Croûtes
• Garlic Soup
• Broccoli And Stilton Soup
• French Onion Soup