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Un plato de sopa de tomate con una cucharada de nata y decorado con hierbas frescas, servido en un plato estampado con una cuchara.
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5 from 4 votes

Roasted Tomato Soup with Goat Cheese Recipe

Intense, velvety roasted tomato soup with no cream or flour, topped with little pearls of fresh goat cheese that melt into the bowl. The oven does all the heavy lifting.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Soups
Keyword: how to make roasted tomato soup, oven roasted tomato soup recipe, roasted tomato soup recipe with fresh goat cheese, roasted tomato soup with goat cheese recipe
Servings: 6
Calories: 239kcal
Author: Enri

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.

Notes

  1. Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
  2. This recipe is naturally gluten-free.
  3. If your tomatoes are juicy summer tomatoes, start with 3 cups (750 ml) of water and adjust at the end.
  4. For a vegan version, swap the butter for one more tablespoon of olive oil and serve without cheese.
  5. Keeps 5 days in the fridge and up to 3 months in the freezer. Freeze it without the cheese.

Nutrition

Calories: 239kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 900mg | Potassium: 791mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2863IU | Vitamin C: 46mg | Calcium: 78mg | Iron: 1mg