Description
This next-level tomato soup recipe elevates classic tomato soup with roasted ripe tomatoes, garlic, and chili, complemented by a rich, syrupy onion base and fresh basil oil. The soup is blended to a smooth texture and served with optional crunchy parmesan croutons, making for a comforting and flavorful dish perfect for any season.
Ingredients
Scale
Tomato Soup
- 1.2kg ripe tomatoes (plum preferred), halved
- 6 garlic cloves, sliced
- ½ red chilli, sliced (optional)
- 30g golden caster sugar
- 1 tsp dried oregano
- 100ml red wine vinegar, divided
- 100ml olive oil, divided
- 1 large bunch of basil
- 2 onions, sliced
- 400ml vegetable stock
Croutons (optional)
- 200g white bread (sourdough or whole loaf), crusts trimmed
- 2 tbsp olive oil
- 10g parmesan or vegetarian alternative, finely grated (optional)
Instructions
- Roast the Tomatoes: Heat the oven to 200C/180C fan/gas 6. Line a large shallow roasting tin with baking parchment and arrange the halved tomatoes cut-side up. Season generously with salt, scatter with sliced garlic, optional chili, 1 tsp sugar, and dried oregano. Drizzle with 1 tbsp red wine vinegar and 1 tbsp olive oil. Roast for 45 minutes until the tomatoes are shriveled and have released plenty of juice.
- Prepare Croutons (Optional): Tear bread into small pieces and place on a baking tray. Drizzle with 2 tbsp olive oil, sprinkle with grated parmesan if using, and toss to coat. Bake alongside the tomatoes for 20-25 minutes, tossing occasionally until golden and crunchy. Remove and cool; can be stored airtight for one day.
- Cook Onions: Reserve a large handful of basil leaves and stalks separately. Heat 2 tbsp olive oil in a saucepan or frying pan over medium-low heat. Add sliced onions and a pinch of salt, cooking for 20 minutes until soft and sticky. Stir in remaining sugar, then pour over remaining 99 ml vinegar. Bring to a boil and simmer for 3-5 minutes until syrupy.
- Simmer Soup: Add the roasted tomatoes with their juices into the pan with onions. Pour in vegetable stock and scatter basil stalks and whole sprigs. Stir well, bring to the boil, then reduce heat and simmer for 20 minutes until tomatoes break down into chunky sauce.
- Blend Soup: Remove from heat and cool slightly. Transfer soup in batches to a food processor or use an immersion blender to blitz until smooth or to desired texture. For extra smoothness, optionally pass through a sieve. Cool completely before storing; keeps chilled up to three days or frozen up to three months.
- Make Basil Oil: Crush reserved basil leaves with a pinch of salt into a paste using a pestle and mortar. Stir into remaining olive oil to create a bright green basil oil.
- Reheat and Serve: Reheat soup gently until piping hot. Ladle into bowls, drizzle basil oil on top, and scatter with optional parmesan croutons. Serve immediately.
Notes
- Use ripe, flavorful tomatoes such as plum for best flavor.
- Chill or freeze soup for meal prep convenience.
- Parmesan croutons add texture and umami but can be omitted for a vegan version.
- Adjust chili quantity for desired heat level or omit if preferred.
- Passing soup through a sieve creates a silky texture ideal for elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Roasting
- Cuisine: European
Keywords: tomato soup, roasted tomato soup, basil oil, parmesan croutons, vegetarian soup, comforting soup
