Old-fashioned tomato soup

Ingredients

• 5Roma or beef tomatoes
• 100 gcherry tomatoes
• 1onion
• 2 clovesgarlic
• 7 gfresh thyme
• 1 cubevegetable stock
• 500 mlwater
• 60 ml (4 tbsp)cream or yoghurt
• to tastefresh basil
• to tasteolive oil
• to tasteblack pepper
• to tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180 °C.

2. 2

   Prepare the tray

   Arrange everything except the stock cube and water on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper.

3. 3

   Roast the vegetables

   Put the tray in the preheated oven and roast for 30 minutes.

4. 4

   Remove the garlic

   Carefully squeeze the roasted garlic out of its skin while it is still hot, and discard the skin.

5. 5

   Strip the thyme

   Pull the thyme leaves from the sprigs and discard the woody stems.

6. 6

   Transfer to pan

   Carefully slide the roasted tomatoes, onion, garlic and thyme into a soup pan.

7. 7

   Add the stock

   Add the vegetable stock cube and 500 ml water, then stir briefly.

8. 8

   Blend the soup

   Purée until smooth, then taste and add more salt or pepper if needed.

9. 9

   Finish and serve

   Serve with a little cream or yoghurt and, if you like, fresh basil.

What is old-fashioned tomato soup?

Tomato soup is a familiar home-style dish in many European kitchens, with versions ranging from smooth and simple to richly seasoned. This one builds flavour by roasting the tomatoes, onion and garlic before blending them with vegetable stock.

The cherry tomatoes add extra sweetness, while thyme gives the soup a savoury, gently herbal note. Cream or yoghurt and basil are optional finishing touches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 4g protein, 17g carbs, 6g fat.

Most of the carbohydrates come from the tomatoes and onion; the protein is modest and comes mainly from the tomatoes, with some depending on whether you choose yoghurt or cream. Olive oil and cream contribute most of the fat, so pair a bowl with wholemeal bread and a simple salad for a more balanced plate.

Why roast the tomatoes?

Roasting softens the tomatoes and onion so they blend easily into the soup. It also gives the vegetables time to develop a deeper, more rounded flavour.

Keep the tomatoes in a single layer where possible so they roast rather than sit crowded in their juices.

Getting the garlic and thyme ready

Hot garlic: the cloves will be very hot after roasting, so squeeze them from their skins carefully. Discard the skins before adding the garlic to the pan.

Woody thyme: strip off the tender leaves and leave the tough stems behind. The leaves blend into the soup more smoothly.

Blending to the right texture

Blend the roasted vegetables with the stock and water until the soup is as smooth as you like. If using a jug blender, work in batches and take care with the hot liquid.

Taste after blending: stock cubes vary in saltiness, so add extra salt only if the soup needs it.

Allow for the roasting time

The listed total time is 10 minutes, but the method calls for 30 minutes of roasting, in addition to preparation and blending. Plan around the oven time when deciding when to serve.

You can use the roasting time to set out bowls and prepare the basil and cream or yoghurt for serving.

What to serve with it

Serve the soup with crusty bread or toast for dipping. A simple cheese sandwich also makes it a more substantial meal.

For a fresh contrast, add a small side salad or finish each bowl with a few basil leaves.

Recipe notes & tips

• Line the tray with baking paper to make transferring the roasted vegetables easier.
• Use ripe tomatoes for a fuller, sweeter flavour.
• Drizzle the vegetables lightly with olive oil rather than leaving them swimming in it.
• Let the roasted garlic cool briefly before squeezing it from its skin.
• Taste the soup after adding the stock cube before adjusting the seasoning.
• Add the cream or yoghurt to each bowl just before serving.

Variations

• Add chilli: roast a small chilli with the tomatoes for gentle heat.
• Use oregano: swap some or all of the thyme for fresh oregano.
• Make it dairy-free: finish with a dairy-free yoghurt or leave off the topping.
• Add carrot: roast a chopped carrot with the other vegetables for extra sweetness.
• Keep it rustic: blend briefly for a soup with a little more texture.

Common mistakes to avoid

• Crowding the tray: the vegetables may steam instead of roast; spread them out as much as you can.
• Burning the garlic: check the tray as it roasts and remove any garlic that browns too quickly.
• Leaving in woody thyme stems: strip off the leaves before blending for a smoother result.
• Adding too much salt early: taste after the stock cube has dissolved, then season if needed.
• Blending a full jug of hot soup: work in batches and follow your blender’s guidance for hot liquids.

How to store

Cool the soup promptly, then refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan until steaming, stirring occasionally; add the cream or yoghurt when serving rather than before storing.

Frequently asked questions