{"id":287,"date":"2012-03-03T22:12:00","date_gmt":"2012-03-03T22:12:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2012\/03\/03\/roasted-tomato-soup-with-thyme-and-goat-cheese\/"},"modified":"2026-09-19T22:59:39","modified_gmt":"2026-09-20T02:59:39","slug":"roasted-tomato-soup-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2012\/03\/03\/roasted-tomato-soup-recipe\/","title":{"rendered":"Roasted Tomato Soup Recipe with Goat Cheese, Mediterranean Style"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. How Roasting the Tomatoes Changes Everything<\/a>
  2. How to Make Roasted Tomato Soup<\/a>
  3. Ingredients<\/a>
  4. FAQs<\/a>
  5. More Soup Recipes You'll Love<\/a>
  6. Roasted Tomato Soup with Goat Cheese Recipe<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div><\/div>\n\n\n\n
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    How Roasting the Tomatoes Changes Everything<\/em><\/em><\/h2>\n\n\n\n

    I started making this soup back when I had <\/em>my <\/em>kitchen garden in Southern California<\/em><\/a> and was growing, quite literally, more tomatoes than I could give away. All that abundance pushed me to get creative.<\/em><\/p>\n\n\n\n

    I canned whole tomatoes<\/a>, and made\u00a0sofrito<\/a>\u00a0and enough tomato sauce <\/a>to last all year. I also started roasting them to can and store.<\/em><\/p>\n\n\n\n

    Roasting tomatoes,<\/a> 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.<\/em><\/p>\n\n\n\n

    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.<\/em><\/p>\n\n\n\n

    Bon app\u00e9tit!<\/em> <\/em><\/em><\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    How to Make Roasted Tomato Soup<\/h2>\n\n\n\n
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    <\/p>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n
    \"Rows<\/figure>\n\n\n\n

    To make this roasted tomato soup, you’ll need:<\/p>\n\n\n\n