Roasted Tomato Soup

Ingredients

• 1baguette
• al gustoolive oil
• al gustoparmesan, grated
• al gustoGruyère or white Cheddar, grated
• al gustofresh thyme
• 1 kgmixed tomatoes, mostly cherry tomatoes
• 1red onion, quartered
• 1garlic bulb, top cut off
• 1 litrevegetable or chicken stock, use less for a thicker soup
• 150 mldouble cream
• 45 mlolive oil
• al gustosea salt and pepper
• al gustofresh basil
• al gustoolive oil
• al gustodouble cream
• al gustofresh basil, torn
• al gustoblack pepper

Instructions

1. 1

   Roast the vegetables

   Put the tomatoes, quartered red onion and garlic bulb, with its top cut off, in a roasting pan. Drizzle with olive oil and season generously with sea salt and pepper. Roast at 200°C for 30–35 minutes.

2. 2

   Heat the stock

   Pour the stock into a small pan and start warming it over a low heat.

3. 3

   Prepare the baguette

   Slice the baguette and arrange the slices on a baking sheet lined with parchment paper. Drizzle with olive oil, add Gruyère and Parmesan, then finish with fresh thyme.

4. 4

   Blend the soup

   When the tomatoes are roasted, transfer them to a pot. Remove the garlic bulb and squeeze the softened garlic from its skin into the pot. Add the hot stock, cream and basil, then purée with a hand blender.

5. 5

   Bake the toasts

   Put the prepared baguette slices in the oven for 6–8 minutes.

6. 6

   Season and serve

   Taste the soup and adjust the seasoning. Keep it over a low heat until the bread is ready, then garnish with fresh basil, olive oil, freshly ground black pepper and double cream.

What is roasted tomato soup?

Tomato soup is made in many ways, but this version starts by roasting tomatoes, onion and garlic before blending them with stock and cream. Roasting concentrates the tomatoes’ sweetness and softens their sharpness.

The recipe pairs the smooth soup with baguette slices topped with cheese and thyme. That makes it a comforting meal with contrasting creamy, crisp and savoury elements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 15g protein, 57g carbs, 26g fat.

The tomatoes and baguette provide most of the carbohydrates, while the olive oil, double cream and cheese contribute much of the fat. The stock, cheese and bread also supply protein, though the amounts depend on the type of stock and how much cheese is used. For a more balanced plate, add a simple green salad alongside the soup.

Choosing the tomatoes

Mixed tomatoes: The recipe calls for 1 kg, mostly cherry tomatoes. A mix of sizes works well, as long as the larger ones are cut or roasted until tender.

Roasting for flavour

Vegetables: Spread the tomatoes, quartered onion and garlic in the roasting pan so they have room to soften and brown. Roast at 200°C for 30–35 minutes, until the tomatoes have collapsed and the onion is tender.

Garlic: Cutting off the top exposes the cloves to the heat. Once roasted, squeeze the soft garlic from its skin into the soup pot.

Getting the soup texture right

Stock: The full 1 litre makes a more fluid soup, while using less gives a thicker result. Warm the stock separately so it is ready to add after the vegetables are roasted.

Blending: Purée the roasted vegetables with the cream and basil until smooth. Use care with hot liquid, and pause to check the texture before adding any more stock.

Making the cheesy toasts

Toppings: Add grated Gruyère or white Cheddar and Parmesan to the oiled baguette slices, then scatter over fresh thyme. The recipe gives no quantities for these toppings, so use enough to cover the bread lightly.

Timing: Bake the bread for 6–8 minutes, until the cheese has melted and the edges are crisp. Keep an eye on it, as thin slices can brown quickly.

Finishing and serving

Seasoning: Taste the blended soup before serving and adjust the salt and pepper to suit your stock and cheese. Keep it on a low heat while the toasts finish.

Pairing: Serve each bowl with the cheesy baguette and the listed basil, olive oil, black pepper and double-cream garnish. The bread is also handy for dipping.

Recipe notes & tips

• Use a roasting pan large enough to hold the vegetables without crowding them.
• Warm the stock gently while the vegetables roast so it is ready to add.
• Squeeze the garlic cloves into the pot only after the bulb has cooled enough to handle.
• Add stock gradually if you want close control over the soup’s thickness.
• Watch the baguette closely during its final minutes in the oven.

Variations

• Use vegetable stock: Choose it for a meat-free version of the soup.
• Choose white Cheddar: Swap it for Gruyère on the baguette for a sharper cheese topping.
• Make it thicker: Start with less stock and add more after blending if needed.
• Add extra basil: Blend in more fresh basil for a stronger herbal flavour.
• Use larger tomatoes: Cut them into pieces so they roast evenly with the cherry tomatoes.

Common mistakes to avoid

• Crowding the roasting pan: The vegetables may soften without browning; spread them out as much as possible.
• Adding cold stock: It can cool the soup just before blending; warm it gently in a separate pan.
• Using all the stock at once: The soup may be thinner than you want; add it gradually to control the texture.
• Leaving the garlic in its skin: Squeeze the roasted cloves into the pot so they blend into the soup.
• Overbaking the baguette: The bread can brown quickly; check it during the 6–8-minute bake.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a pan, stirring, and add a splash of stock or water if it has thickened; store the baguette separately and refresh it in the oven.

Frequently asked questions