Are there any tomato fans here? Today I encourage you to try a recipe that will allow you to use the last seasonal tomatoes from the garden. The tomato season is slowly coming to the end, so it’s worth making the most of it! Creamy roasted tomato soup is a great idea for a light, low caloric dinner or as an appetiser before the main course. The recipe is very simple, and you’ll only need a few, easily accessible ingredients to prepare it.
Do you like cream soups? I like them a lot! I prepare creams much more often than traditional soups, and that's because most of them can be prepared in the blink of an eye. The cream of baked tomatoes doesn’t require much effort either. All ingredients are baked in the oven, at the end you only need to blend them with vegetable broth and it's ready! In the meantime, you can cook small pasta, prepare croutons or whatever you intend to serve the soup with. Below you can find some serving ideas.
Creamy roasted tomato soup - how to serve?
- In my opinion, cream soups are best served with toppings. In our kitchen, these are most often croutons or toasts made from stale bread. Additionally, this tomato cream can be sprinkled with a small amount of cheese (mozzarella or feta) and fresh basil or even fresh parsley. From time to time, I also serve this soup with small-sized pasta.
- If the soup is too thick for you, add a little more broth to adjust the consistency to your liking.
Do you need to peel tomatoes and remove seeds?
- Definitely not, it's a waste of time. In the end, you just have to blend all the ingredients long enough, so you won’t be able to taste the peel and seeds.
Below are some additional cream soup recipes:
Creamy roasted tomato soup
Equipment
- Immersion blender / blender
Ingredients
- 1,2 kg tomatoes
- 1 onion
- 3 garlic cloves
- 200 ml vegetable stock
- 50 ml cream 18% / single cream (optional)
- 1 tsp oregano
- parsley or basil
Instructions
- Preheat the oven to 180°C.
- Wash the tomatoes, cut them into smaller pieces and put them into a large ovenproof dish.
- Peel the onion and cut it into quarters, peel the garlic cloves, place the prepared ingredients between the tomatoes. Sprinkle over a teaspoon of oregano and bake everything for about 35 minutes. After this time, set aside to cool.
- Put the baked ingredients into a blender, add the vegetable broth and blend until smooth and creamy.
- Pour the soup into a pot and heat it to the desired temperature. Lastly, add the cream (if using) and mix to combine. Serve with croutons and basil/parsley. Enjoy your meal!
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3 Comments
Do you need to peel tomatoes and remove seeds?
The “only” time you would want to do this is if you have arthritis. Nightshades cause problems for those with arthritis and peeling tomatoes, as well as deseeding them makes them a LITTLE BIT more tolerable.
Hi Monika. Nope, I don’t peel them and I don’t remove the seed as I have written within the post.
Hej 🙂 Tu Justyna z bloga Kuchenne Fascynacje. Pisałaś do mnie we wrześniu ale wyobraź sobie, że cały czas uczę się obsługi WordPressa ( mój blog jest przeniesiony z bloxa ) i nie wiedziałam Twojej wiadomości. Dziś trafiłam dosłownie przez przypadek 😀
To prawda mam dużo wypróbowanych przepisów ale bloga prowadzę ponad 10 lat 🙂 Nie lubię jeść w kółko tego samego więc szukam, testuje, uczę się innych smaków. I tak trochę nazbierało się tych do polecenia.
Oczywiście z chęcią wypróbuję, któryś z Twoich przepisów. Muszę tylko w któryś spokojniejszy dzień usiąść i przejrzeć Twojego bloga. Masz pięknie zdjęcia, śliczny blog :). Pozdrawiam i ściskam cieplutko 🙂
Justyna