Roasted Tomato Soup

There’s something comforting about a bowl of homemade tomato soup, especially when the tomatoes are roasted to bring out their natural sweetness, the garlic is golden, and the aroma of basil fills the kitchen.

Serves: 6

Prep: 15 minutes

Cook: 45 minutes

Vegetarian, Gluten Free

INGREDIENTS

METHOD

Step 1: Roast the Tomatoes

Preheat your oven to 200°C.

Spread the quartered tomatoes in a roaster and drizzle with olive oil. Sprinkle with smoked paprika, salt and pepper.

Roast for 25–30 minutes, or until the tomatoes are slightly charred and caramelised. This brings out their natural sweetness and adds depth to the soup.

Step 2: Sauté the Onion & Garlic

In a large casserole dish, heat a splash of olive oil over medium heat.

Add the diced onion and minced garlic, sautéing gently for 5 to 7 minutes until softened and golden.

Step 3: Simmer the Soup

Add the roasted tomatoes (juices and all) to the pot with the sautéed onion and garlic.

Pour in the chicken or vegetable stock and bring to a gentle simmer. Let it cook for 15 minutes to allow all those lovely flavours to blend.

Step 4: Blend It Smooth

Using a stick blender, carefully blend the soup until silky smooth. You can also use a countertop blender in batches, just be sure to let the soup cool slightly first.

Step 5: Add Cream (this is optional but recommended)

Stir in the cream for a velvety finish. Gently warm through, then taste and adjust seasoning with more salt and pepper if needed.

Step 6: Serve

Ladle the soup into bowls and top with a swirl of cream and a few fresh basil leaves. Serve alongside crusty bread, garlic croutons, crackers or a crisp green salad. Whatever your side of choice, it’s guaranteed to make the perfect pairing.

This Roasted Tomato Soup is everything we love about cooking: simple ingredients, slow roasting and flavours that taste like they’ve been simmering all day.

We’d love to see it! Tag @baccarat.australia and show off your creation!