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.