- Calories
- 190
- Protein
- 5g
- Fiber
- 6g
- Sat. fat
- 2g
- Sodium
- 420mg
- Added sugar
- 6g
What this recipe does for you.
Tomato soup that tastes deep and sweet instead of tinny and sharp: tomatoes roasted with garlic and onion until caramelized, then blended smooth with basil. Naturally vegan and gluten-free, 6g fiber per bowl.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Ingredients
Serves 4- 2.5 lbripe tomatoes · halved, or 2 cans whole tomatoes for off-season
- 1onion · cut into wedges
- 5 clovesgarlic · peeled, whole
- 3 tbspolive oil
- 1 tbsptomato paste
- 2 cupsvegetable broth · low-sodium
- 1small bunch basil
- 1/2 tspkosher salt · to taste
- 1 pinchsugar · only if the tomatoes are sharp
Method
Roast the tomatoes, do not boil them
Roasting at high heat drives off water and caramelises the natural sugars, which is what turns thin, sour tomato water into deep, sweet soup. Simmering tinned tomatoes on the hob can never build the same concentration. This is the whole recipe in one step.
Roast the aromatics alongside
Onion wedges and whole garlic cloves go on the tray with the tomatoes. They soften, sweeten and take on a little colour, adding a savoury backbone. Roasted garlic is mellow and sweet where raw garlic would be harsh in a blended soup.
A spoon of tomato paste anchors it
Stir a spoon of tomato paste in for the last ten minutes of roasting. It concentrates the tomato flavour and gives the soup a deeper, rounder base, especially useful if your fresh tomatoes are not at peak ripeness.
Blend smooth, then thin to taste
Blend the roasted tray with the broth until completely velvety. Add broth gradually to control the thickness, some like it thick enough to stand a spoon in, others prefer it pourable. A high-speed blender gives the silkiest result.
Basil in at the end, off the heat
Blend a handful of fresh basil in at the very end, or stir it through torn. Cooked basil goes dark and dull, added late it stays bright and aromatic. It is the classic partner to tomato for good reason.
Balance with salt and a pinch of sugar if needed
Taste and adjust. Roasting usually makes tomatoes sweet enough, but if yours are sharp, a small pinch of sugar rounds the acidity. Salt in stages. A swirl of olive oil at the table adds richness without dairy.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- Fresh or canned tomatoes?
- In summer, ripe fresh tomatoes roast into the best soup. Out of season, good tinned whole tomatoes are actually better than pale supermarket fresh ones, because they were canned ripe. Roast tinned tomatoes on a tray the same way to concentrate them, they just need a little less time.
- How do I make it creamy without dairy?
- Roasting and blending already give a velvety texture. For extra creaminess without dairy, blend in a splash of coconut milk or a small handful of soaked cashews. A swirl of good olive oil at the table also adds richness.
- Why is my tomato soup sour or tinny?
- That usually comes from under-roasted or simply simmered tomatoes, where the acidity never gets balanced by caramelised sweetness. Roast them hard until the edges char slightly, add the tomato paste, and finish with a pinch of sugar only if it is still sharp.
- What do I serve with it?
- A grilled cheese is the classic, but for a lighter plate try it with a hunk of good bread, a swirl of olive oil and cracked pepper, or a handful of white beans stirred in for protein and fibre.
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