Roasted Tomato Soup
This method relies on the oven to do the heavy lifting, intensifying the tomatoes into a concentrated base. By avoiding the stovetop simmer for the vegetables, you keep the acidity bright rather than muddying the flavor.
Wait for the char
The quality of the soup depends entirely on how well you caramelize the vegetables; don't pull the tray out of the oven until the edges of the tomatoes are dark brown.
- large rimmed baking sheet
- immersion blender or standard blender
- large heavy-bottomed pot
What goes in.
- 3 lbRoma tomatoes, halved lengthwise
- 1large yellow onion, cut into thick wedges
- 6 clovesgarlic, peeled
- 3 tbspolive oil
- 2 cupsvegetable or chicken stock
- 1 tspkosher salt
- 1/2 tspblack pepper
High-heat caramelization
Roast the vegetables at 425°F (220°C). This temperature is high enough to blister the tomato skins and trigger the Maillard reaction in the onions, providing a depth of flavor that a simple boil cannot match.
The method.
Prep the oven
Preheat your oven to 425°F (220°C) and line the baking sheet with parchment paper.
Arrange the vegetables
Place the tomato halves cut-side up on the tray. Scatter the onion wedges and garlic cloves around them. Drizzle everything generously with olive oil and sprinkle with salt and pepper.
Roast
Bake for 45 to 50 minutes. You want the tomatoes to collapse and the onions to have dark, crispy edges.
Transfer and blend
Slide everything, including the flavorful juices from the pan, into your pot. Add the stock.
Puree
Use an immersion blender to process until completely smooth. If you prefer a thinner consistency, add an extra splash of stock.
Final heat
Bring the pot to a gentle simmer over medium heat for five minutes to marry the flavors before serving.
Other turns to take.
Spiced
Add a teaspoon of smoked paprika or red pepper flakes to the pan before roasting.
Herb-Infused
Toss the vegetables with a few sprigs of fresh thyme or rosemary before they go into the oven.
When it doesn't go to plan.
If using a standard blender, remove the center cap of the lid and cover it with a kitchen towel to allow steam to escape so it does not explode.
Do not peel the tomatoes before roasting; the skins hold significant flavor and will blend away completely.
If the soup tastes too acidic, add a pinch of sugar or a knob of butter at the end to round out the bite.
The ones that keep coming up.
Can I use canned tomatoes instead?
The technique relies on the moisture evaporation of fresh tomatoes. If you must use canned, they will not caramelize the same way and the soup will have a thinner, more metallic profile.
How long will this keep?
It keeps well in the refrigerator for up to four days in a sealed container.
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