Roasted Tomato Soup Recipe
Roasted Tomato Soup is a rich and comforting dish made from tomatoes that are oven-roasted to deepen their natural sweetness and flavor. Blended with garlic, onions, and herbs like thyme or basil, it creates a smooth, velvety soup that is both nourishing and satisfying. Often finished with a swirl of cream or a drizzle of olive oil, it pairs perfectly with crusty bread or a grilled cheese sandwich. Simple yet elegant, this soup is a timeless favorite for any season
Ingredients
5 Medium size tomato
2 Small size onion
2 Inch ginger
10-12 Garlic cloves
A handful coriander
3 NOS Kashmiri red chili
2 Tablespoon oil
Salt to taste
1/2 Tablespoon black pepper (freshly crushed)
As needed water (for blending)
Step:1
Cut the tomatoes into halves , onions into quartes , and roughly slices the ginger . Set a pan over high flame and let it get hot . Add a little oil . Place tomatoes , onion , ginger , garlic , fresh coriander stems , and Kashmiri red chilies into the pan
Step:2
Add a pinch of salt and black pepper . Roast on high flame without stirring for 2-3 minutes until nicely charred on one side . Flip everything , add a splash of hot water , cover , and cook until the tomatoes turn soft . Switch off the flame and let the mixture cool slightly
Step:3
Remove the stalks from the chilies and transfer everything to a mixer jar . Add water and blend until smooth . Pour the soup into a saucepan , adjust consistency , and bring it to a gentle simmer
Step:4
Taste and adjust seasoning , add a pinch of sugar to balance the flavours . Add butter if using . simmer briefly , switch off the flame . Serve hot with toasted bread or garlic toast . Your quick , comforting , and delicious tomato soup is ready
FAQs
1. What is the main benefit of roasting the tomatoes first?
Roasting caramelizes the natural sugars in the tomatoes, which deepens the flavor, adds a smoky sweetness, and reduces acidity, creating a much richer soup compared to using raw or canned tomatoes.
2. Can I make this soup without an oven or blender?
Without an Oven: Sauté the tomatoes in a pot until they break down and become jammy.
Without a Blender: Use a food mill or carefully mash the softened tomatoes with a potato masher for a chunkier, rustic texture.
3. My soup tastes too acidic. How can I fix it?
Add Sweetness: Stir in a teaspoon of sugar, honey, or a grated carrot while cooking.
Add Creaminess: A splash of cream, a pat of butter, or a dollop of yogurt or crème fraîche will balance the acidity.
4. Can I use canned tomatoes instead of fresh?
Yes. Use whole, good-quality canned San Marzano tomatoes.
For Roasted Flavor: Drain and roast them on a tray for 15-20 minutes to concentrate their flavor before blending.
5. How can I make this soup creamier without dairy?
Blended Vegetables: Add a roasted potato or cauliflower to the soup before blending.
Nuts/Seeds: Blend in a tablespoon of soaked cashews or sunflower seeds.
Coconut Milk: A small amount of full-fat coconut milk adds richness and a subtle sweetness