Roasted Tomato Soup
This method relies on high-heat caramelization to transform fresh tomatoes into a concentrated base. By skipping the pot during the initial cooking phase, you retain the intensity of the roasted juices.
Wait for the color
Do not pull the tray until you see dark, almost charred spots on the tomato skins; that is where the sugar development happens.
- rimmed baking sheet
- immersion blender
- fine-mesh sieve
- saucepan
What goes in.
- 3 lbripe plum tomatoes, halved
- 1 wholehead of garlic, top sliced off
- 1 largeyellow onion, cut into wedges
- 3 tbspolive oil
- 2 cupsvegetable stock
- 1/2 cupheavy cream
- 1 tspkosher salt
Maillard reaction
The sugars in the tomatoes and onions must undergo enough heat to brown. If they are merely steamed, the soup will taste thin and raw.
The method.
Roast the base
Heat oven to 400°F. Arrange tomatoes, onion wedges, and the garlic head on a sheet pan. Drizzle with oil and salt. Roast for 45 minutes until the tomato skins are wrinkled and dark around the edges.
Extract the garlic
Squeeze the softened garlic cloves out of their skins directly into a deep bowl or pot. Discard the paper skins.
Blend
Transfer the roasted vegetables and all accumulated pan juices to a pot. Add the stock. Use the immersion blender until completely smooth.
Strain
Pass the soup through a fine-mesh sieve into a clean saucepan to remove the tomato seeds and skin bits for a refined texture.
Finish
Bring to a gentle simmer over medium heat. Stir in the cream and cook for 5 minutes. Adjust salt if needed.
Other turns to take.
Roasted Red Pepper
Add two red bell peppers to the tray during roasting for a smoky, sweeter profile.
Herb-Infused
Toss a few sprigs of fresh thyme or basil onto the tray before roasting to infuse the oil.
When it doesn't go to plan.
Choose tomatoes that feel heavy for their size; they have more flesh and less water.
If the soup tastes too sharp, add a half-teaspoon of sugar at a time until the acidity drops.
For a thicker consistency, roast a potato alongside the vegetables and blend it in.
The ones that keep coming up.
Can I use canned tomatoes?
You can, but the roasting process is designed to remove excess moisture from fresh fruit. If you must use canned, drain them well and roast them for 20 minutes to concentrate the flavor.
Should I peel the tomatoes?
No. The roasting process makes the skins easy to strain out later, and the skins themselves contain much of the flavor.
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