Roasted Tomato Soup

Ingredients

• 2 lb (1kg) ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, unpeeled
• 3 tbsp olive oil
• Salt and black pepper
• 2 cups (500ml) vegetable stock
• 1 tsp sugar (if tomatoes are acidic)
• Fresh basil leaves
• Cream or crème fraîche, for serving (optional)

Instructions

1. Preheat oven to 200°C (400°F). Spread tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper.
2. Roast for 30 minutes until tomatoes are blistered and the edges are charred.
3. Squeeze roasted garlic out of their skins into a large pot. Add the roasted tomatoes and onion.
4. Pour in stock. Bring to a simmer over medium heat and cook for 10 minutes.
5. Blend until smooth with a stick blender. Add sugar if needed. Season to taste.
6. Serve with a swirl of cream, torn basil, and good bread.

Notes

Critical insight: Don't skip the roasting. It concentrates the tomato flavor, caramelizes the natural sugars, and adds a depth that you simply can't get from boiling. Without roasting, you've just made warm tomato juice.

Substitutions: If fresh tomatoes are out of season and terrible, roast two drained 28 oz (800g) cans of whole peeled tomatoes instead. Swap vegetable stock for chicken stock for a deeper savory flavor. If you don't have crème fraîche, a splash of heavy cream or even whole milk works to finish the soup.

Storage: Keeps beautifully in the fridge for up to 4 days—the flavor actually improves the next day. Freezes brilliantly for up to 3 months. Cool completely before freezing in individual portions, and thaw overnight in the fridge. Reheat gently on the stove.

Variations: Add a pinch of red pepper flakes before roasting for a spicy kick. Stir in a tablespoon of pesto right before serving for herbaceous brightness. For a dairy-free version, use coconut cream or cashew cream instead of dairy cream.

Pairs with: Serve with a classic grilled cheese sandwich, or alongside Garlic Butter Pasta for a carb-loaded, comforting feast.