Roasted tomatoes soup
By Olga Babitskaya
Prep Time:
5m
Cook Time:
40m
Get ready to enjoy the rich flavors of this homemade roasted tomato soup, a dish directly inspired by the Italian classic, Papa al Pomodoro. This super-simple, rustic recipe truly celebrates the wonderful taste of ripe, seasonal tomatoes.
Ingredients
For the Roasted Tomato Soup
- 1 kg of tomatoes (preferably cherry tomatoes)
- 1 red onion
- 1 bulb of garlic
- 250-300 ml chicken broth (or vegetable broth or water)
- 100 ml cream (optional - can be replaced with MORE broth)
- 45 ml olive oil
- fresh basil
- salt
- favorite spices
- pepper
Instructions
- Start by placing the tomatoes on a baking sheet. Quarter the red onion and add it to the pan. Sprinkle on your favorite spices and drizzle with olive oil, then give everything a gentle toss to coat. Slice the top off the head of garlic and place it cut-side up in the baking dish nestled alongside the other vegetables.
- Roast the vegetables in the oven for 35-40 minutes at 180°C. By the time they are done, the roasted tomatoes, onion, and garlic should have slightly fried or browned edges (check the photo for reference).
- When it comes to the broth, you have a few options: boil chicken bones for a rich homemade stock, dissolve a bouillon cube in water, or sauté carrots, celery, onions, garlic, and peppercorns before boiling. Alternatively, you can simply use water—choose whatever suits your taste. Next, carefully squeeze the soft roasted garlic cloves out of their skins and add them to a blender along with the rest of the roasted vegetables. Pour in your chosen broth. If you want a milder, smoother texture, add the cream now (I personally prefer the soup without it, but the kids loved the creamy version). Blend everything until you achieve a smooth, rustic tomato soup. Finally, pour the delicious Papa al Pomodoro into bowls and garnish with fresh basil, crunchy white bread croutons, and a few fresh cherry tomatoes.
