This roasted tomato soup starts with ripe tomatoes roasted in the oven with olive oil, garlic, and fresh thyme, and it’s ready in 1 hour and 35 minutes with hardly any effort. Roasting concentrates the tomatoes’ sugars and flavor, which is why the soup turns out thick, deep red, and intensely flavorful. And it’s naturally gluten-free.
I like to serve it with homemade pearls of fresh goat cheese that slowly melt in the center of the bowl and finish dissolving in your mouth, a creamy contrast to the bold tomato. This is the soup for cold and rainy days.
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How Roasting the Tomatoes Changes Everything
I started making this soup back when I had my kitchen garden in Southern California and was growing, quite literally, more tomatoes than I could give away. All that abundance pushed me to get creative.
I canned whole tomatoes, and made sofrito and enough tomato sauce to last all year. I also started roasting them to can and store.
Roasting tomatoes, I discovered that the oven does two things at once: it evaporates the water and caramelizes the tomatoes’ natural sugars. That’s why this soup turns out thick and naturally sweet with no added sugar, and why it doesn’t need cream for body.
Garlic and thyme each bring their own perfume, and the goat cheese isn’t just a garnish: its tang and richness cut through the concentrated intensity of the roasted tomatoes.
Bon appétit!
Enri
How to Make Roasted Tomato Soup
Ingredients
To make this roasted tomato soup, you’ll need:
- Ripe tomatoes
- Garlic
- Extra virgin olive oil
- Coarse sea salt
- Freshly ground black pepper
- Butter
- Onion
- Fresh thyme
- Fresh goat cheese, for serving
You’ll find the exact amounts in the recipe card at the end of the post.
- Roast the tomatoes. Cut them into quarters, remove the seeds, and arrange them on foil-lined baking sheets brushed with olive oil. Scatter the sliced garlic over them, drizzle with oil, season, and into the oven they go.
- Build the base. While the tomatoes roast, melt the butter with a little olive oil and sauté the onion with the thyme sprigs until soft and sweet.
- Simmer. Add the roasted tomatoes with all their juices and the water, and let everything simmer together.
- Blend. Remove the thyme stems and blend with an immersion blender until creamy.
- Serve. Adjust the salt and pepper, and top each bowl with little balls of goat cheese and a sprig of fresh thyme.
Pro tip: Everything stuck to the baking sheet is pure concentrated flavor. Deglaze the pan with a splash of the recipe’s water and add it to the pot.
FAQs
Did You Know…?
For more than two centuries, Europe was afraid of tomatoes. People called it the “poison apple” because aristocrats got sick and died after eating it, and no one suspected the pewter plates it was served on: pewter contained lead, and the tomato’s acidity leached it straight into the food. The tomato took the blame until the late 1800s, when Neapolitan pizza made it fashionable and turned it into the Mediterranean staple it is today.
Fuente: Source: Smithsonian Magazine, “Why the Tomato Was Feared in Europe for More Than 200 Years.” FoodData Central, 2023.
More Soup Recipes You’ll Love
- Venezuelan creamy leek and potato soup
- Venezuelan crema de auyama
- Venezuelan Sweet Corn Soup (Crema de Jojoto)
- Roasted Vegetable Soup with Goat Cheese and Bacon
- Creamy Potato Soup with Cheddar and Bacon
- Tomato and Rosemary Soup
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Roasted Tomato Soup with Goat Cheese Recipe
Ingredients
- 4 pounds ripe tomatoes quartered and seeded 1.8 kg
- 3 garlic cloves thinly sliced
- 4 tablespoons extra virgin olive oil 60 ml
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons butter 30 g
- 1 ½ cups onion peeled and roughly chopped 240 g
- 4 sprigs fresh thyme
- 4 cups water 1 liter
- 4 ounces fresh goat cheese for serving 115 g
Instructions
- Preheat the oven to 350°F (175°C).
- Line four baking sheets with aluminum foil and brush them with a little of the olive oil.
- Arrange the tomatoes on the baking sheets in a single layer and scatter the sliced garlic over them.
- Drizzle with half of the olive oil and season with salt and pepper to taste.
- Bake the tomatoes for 1 hour, until they’re wrinkled at the edges and have released their juices. Remove from the oven.
- Meanwhile, in a pot over medium heat, warm the remaining olive oil and melt the butter.
- Sauté the onion with the thyme sprigs for about 5 minutes, until soft and translucent.
- Add the roasted tomatoes with all their juices and the water. Cook for 20 minutes.
- Discard the thyme stems.
- Blend with an immersion blender until the soup is smooth and creamy.
- Season with salt and pepper to taste.
- Serve topped with little balls of goat cheese and a sprig of fresh thyme.
Nutrition
Notes
- Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten-free.
- If your tomatoes are juicy summer tomatoes, start with 3 cups (750 ml) of water and adjust at the end.
- For a vegan version, swap the butter for one more tablespoon of olive oil and serve without cheese.
- Keeps 5 days in the fridge and up to 3 months in the freezer. Freeze it without the cheese.
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