starter
Tomato Soup
Roasted tomato soup with fresh basil. Vegetables from the oven, blended with broth and tinned tomatoes. Smooth, finished with cream.
Prep
10min
Cook
40min
Total
50min
Serves
6
Prep 10 min · Cook 40 min · Total 50 min · Serves 6
easy
Steps
- Preheat the oven to 200°C.
- Cut 1 kg tomatoes into wedges. Cut 1 large onion into wedges. Leave 3 garlic cloves whole (just peeled).
- Place all vegetables on a baking tray. Drizzle with oil, sprinkle with salt and pepper. Toss well.
- Roast 30-40 min until the vegetables have a nice colour.
- (At the same time) Heat 1 litre broth in a pan over low heat — so everything is ready at the same time.
- When the vegetables are nearly done, add 1 tin of chopped tomatoes to the pan with the broth. Then add the roasted vegetables (both for a more intense flavour).
- Use an immersion blender to blend everything into a smooth soup.
- Simmer and reduce to the desired thickness. Too thick? Add some water.
- Taste. Season with salt and pepper.
- Serve: garnish with chopped basil and optionally a splash of cream.
Flow
Two tracks: vegetables in the oven (green) and broth on the stove (orange). They merge in the pan, then blend. The arrows tell you when to move on.
Notes
- Broth options: using fond? Half fond + half water (optionally a stock cube). No fond: 1 litre water + 2 stock cubes. Chicken fond is great if you’re not vegetarian.
- Variation: replace some of the tomatoes with bell pepper for a sweeter, richer flavour.
- Too thick? Just add some water. Too thin? Let it reduce a bit longer.