My greenhouse is full of tomatoes at the moment. I’ve been picking them for weeks. I’ve got so many that I’m stocking up with soups and sauces in the freezer for later in the year. One of the favourite ways we use tomatoes to create some tomato soup. It’s the perfect rainy day lunch and making in advance freezing and then when needed reheating and enjoying with some homemade bread. As I was making up some batches this week I thought I’d share the recipe with you so here we go our homegrown, homemade roasted tomato soup recipe.
Making Homemade Tomato Soup
When I asked the kids what their favourite soup was they said it’s the roasted ones. They love how rich they are and filling.
However, they do take a while to cook and you do need to have a hand blender or a blender with a jug to make it.
But it really is worth it.
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Top Tips for Making Roasted Plum Tomato Soup
With the skins off of the tomatoes and the rich flavours of onions and garlic, you can’t help but tear off some bread and dip it in.
But getting the skins off of the tomatoes can be a chore. You really need to let the roasted tomatoes rest before you peel the skin.
The best way to do this is to leave them to cool after roasting and then the skins should just slide off.
If you are in a hurry though – place the tomatoes in a bowl and then cover with cling film. Leave for around 5 minutes to settle and cool down a little. Then you should be able to easily remove the skin.
Tomatoes are usually served with basil but for a deeper flavour, we’ve used fresh oregano from the garden.
Delicious roasted tomato soup that you can freeze ideal for using your overabundance of homegrown plum tomatoes.
Prep Time15 minutes
Cook Time25 minutes
Roasting Time25 minutes
Total Time1 hour5 minutes
3 lbs plum tomatoes
1 head garlic
2 Tablespoons olive oil
2 onions chopped
2 Tablespoons tomato puree
1 teaspoon paprika
2 sprigs fresh oregano
Salt and pepper to taste
1 l vegetable stock
Preheat oven to 220C - adjust according to your own oven type.
Grease a roasting tin and set aside.
Clean your freshly picked tomatoes and cut each in quarters.
Place cut side up on your baking sheet.
Cut the top and bottom off of your garlic bulb and place in the middle of the roasting tin.
Roast the tomatoes for 25 minutes until skins are browned or blackened.
Peel the tomatoes (see our tips above) and then discard the peel.
Remove the skin from the garlic head and discard, keeping the garlic cloves.
Place the olive oil in a large stockpot and heat over medium heat.
Add the chopped onions and saute for 2 minutes until translucent.
Add the softened garlic, spices and tomato puree.
Heat until it smells amazing, then add your roasted tomatoes and vegetable stock.
Increase heat to high until boiling.
Once it boils reduce to a simmer and continue simmering for 20 minutes.
With the hand blender, you can batch blend the soup. Separate into smaller batches and add to a jug. Place the hand blender insider and carefully mix. DO NOT OVER FILL as the soup will go everywhere and it is hot!
Return the pureed soup to the pan and taste.
Adjust the spices and cook another 2 minutes to rewarm.
Serve with crusty white bread.
Basil is more classic for tomatoes, but I wanted something different. You can substitute the oregano with a small handful of fresh basil.
We have also added a pinch of chilli powder to this and it gives a little kick which is perfect for when you want something a little spicier.