Creamy Roasted Heirloom Tomato Soup
A simple, classic roasted heirloom tomato soup recipe that can work with a range of different tomatoes shapes, sizes and colors and bring out the very best in their flavor!
Ingredients
- olive oil, for roasting
- 4 lbs (1.8 kg) heirloom tomatoes, a little more or less is fine
- 1 tbsp honey, more if your tomatoes aren't naturally very sweet
- 1 tbsp balsamic vinegar, more if your balsamic is on the lighter / runnier side
- 2 shallots, finely diced
- 4 cloves garlic, crushed
- 1 tbsp mixed Italian herbs
- 1 tbsp tomato paste
- ¼ cup (60 ml) white wine
- ⅓ cup (80 ml) double (heavy) cream
- ½ cup (50 g) parmesan or Italian hard cheese, grated
- 2 cups (480 ml) vegetable stock
- 5-10 fresh basil leaves
- Lots of salt and pepper
Instructions
- Preheat the oven to 180C / 360F.
- Prepare your tomatoes for roasting. Slice larger heirlooms into thirds and smaller tomatoes into halves. Baby / cherry tomatoes can be left whole. Brush two half sheet pans with olive oil and arrange the tomatoes over the pans, making sure to space them out a little so that they will roast effectively. Drizzle with balsamic and honey, then add salt and pepper and another drizzle of olive oil over the top of the tomatoes.Place in the oven for 45 minutes (at the halfway point, you will want to check in and swap the oven positions of the two pans).olive oil, 4 lbs heirloom tomatoes, 1 tbsp honey, 1 tbsp balsamic vinegar, Lots of salt and pepper
- Meanwhile, prepare your soup base. Heat a little olive oil or butter in a deep saucepan over a low heat. Saute the shallots until soft. Add the garlic and saute another minute or two until fragrant, before adding the mixed herbs.2 shallots, 4 cloves garlic, 1 tbsp mixed Italian herbs
- Once the herbs have released their fragrance (this will just be a matter of 10-15 seconds) add the wine to the pan. It will sizzle and cook down. Add the tomato paste and stir through for a few moments so the flavors can come together. Add lots of salt and pepper. Cover and set aside until the tomatoes are finished roasting.1 tbsp tomato paste, 1/4 cup white wine, Lots of salt and pepper
- The tomatoes are ready when they are well reduced, jammy, and browning around the edges. In my experience this takes about 45 minutes for two pans - but yours may be quicker or longer so just keep a good eye on things. Remove them from the oven and carefully pour them into the saucepan with the soup base. Make sure to get all the juices and oils from the pan into the saucepan too - this is where so much of the flavor comes from, it's crucial! Add some more salt and pepper now too, for good measure.(Optional: You can let them cool down first, then remove the skins and as many seeds as you can - this will result in a smoother soup.)Lots of salt and pepper
- If you have a hand blender: Add the vegetable stock to the pan and bring to a simmer. Add in the basil and then blend with the hand blender until smooth.If you are using a jug blender: Transfer the contents of the pan to the blender, then add the cold vegetable stock and basil. Blend until smooth, and then return to the pan. Bring to a simmer over a low heat.5-10 fresh basil leaves, 2 cups vegetable stock
- Add the cream and cheese to the pan and stir through until the cheese has melted through. Taste test. If you want a cheesier soup, throw in some more parmesan. If it's too thick, add a little extra broth.1/3 cup double (heavy) cream, 1/2 cup parmesan or Italian hard cheese
- Serve with an additional swirl of cream and/or extra basil leaves if desired.
Calories: 253kcal, Carbohydrates: 20g, Protein: 7g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 21mg, Sodium: 490mg, Potassium: 823mg, Fiber: 4g, Sugar: 13g, Vitamin A: 3018IU, Vitamin C: 43mg, Calcium: 161mg, Iron: 2mg