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Tomato soup from fresh tomatoes

No hassle tomato soup from fresh tomatoes

Prep 5 min
Cook 1 h
Level ◆◇◇

Recipe by Robin Van Gijseghem

Total · 1 h 5 · Easy

Ingredients

Servings 04

All

Tick off ingredients as you go

Method

  1. STEP 01

    Prep the tomatoes

    Cut the tomatoes in half, toss them in a oven-safe dish. Cut the onion in quarters, remove distribute evenly. Cut the head of the garlic, distribute evenly.

  2. STEP 02

    Spices

    Distribute salt, pepper, oregano, thyme and rosemary to preference across the tomatoes and drizzle generously with oil.

  3. STEP 03

    Roast the tomatoes

    Roast the tomatoes in the oven at 200°C (30 - 45 min) until the edges are caramelized and the juices are bubbling and starting to brown. For a sweeter jammier result, go for 160°C (60 - 90 min)

  4. STEP 04

    Prep the base

    Extract the hot tomatoes from the dish and blend them with a mixer or mash them so you get a thick pulp. Use a sieve over the soup pot to refine the base so that seeds and skins are removed. Press with the back of ladle and scrape the underside of the sieve for the best flavor.

  5. STEP 05

    Add stock

    Add the water and broth cubes to the base, simmer for 10 minutes.

  6. STEP 06

    Finish

    Finish the soup with salt and pepper as needed. A splash of cream in the servings is nice touch.