Roasted tomato soup with croutons

Roasted tomato soup with croutons
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, oven time 40 min

Use up overripe tomatoes in this comforting tomato soup. Roasting the tomatoes provides extra flavour while the croutons add a satisfying crunch. Double the recipe and freeze the leftovers for an easy midweek dinner.

Nutrition: per serving

Calories
220kcals
Fat
13.9g (3.1g saturated)
Protein
5.9g
Carbohydrates
16.1g (7.2g sugars)
Fibre
3.1g
Salt
0.4g
Calories
220kcals
Fat
13.9g (3.1g saturated)
Protein
5.9g
Carbohydrates
16.1g (7.2g sugars)
Fibre
3.1g
Salt
0.4g

Ingredients

  • 800g-1kg large ripe vine tomatoes (or a mix of different tomatoes), halved
  • 2 celery sticks, cut into chunks
  • 4 garlic cloves, sliced
  • 3 fresh oregano sprigs
  • 4 fresh tarragon sprigs
  • Glug olive oil, plus extra to drizzle
  • Splash red wine vinegar

For the croutons

  • 2 thick sourdough bread slices, torn into rough chunks
  • Olive oil to drizzle
  • 2 fresh rosemary sprigs, leaves chopped, plus a few extra leaves
  • 2 tbsp finely grated parmesan or vegetarian alternative

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the tomatoes, cut-side up, in a roasting tin so they fit in one snug layer. Add the celery, garlic, herbs and a glug of olive oil, season well with salt and pepper and roast for 40 minutes until soft and squidgy.
  2. Meanwhile, put the sourdough chunks on a separate baking tray and drizzle with a little oil. Season, then scatter over the chopped rosemary and cheese. Toast in the oven for 10-15 minutes until golden brown and crunchy. Set aside.
  3. Once the tomatoes have roasted, spoon them and any ingredients/juices from the roasting tin into 
a bowl with the red wine vinegar, then whizz to your desired texture with a stick blender. (Or use a blender/food processor – remove the small cap from the top to leave a hole and cover with a folded tea towel, to prevent the soup spraying out.) Serve hot, sprinkled with the croutons and a few rosemary leaves.

delicious. tips

  1. This recipe is great for using up past-their-salad-best tomatoes.

  2. Make the soup, then cool and chill in a sealed container for up to 3 days. Or freeze in batches and defrost in the fridge, then reheat in a pan.

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Reviews

Read what others say...

  1. Nice soup and easy to cook and made with homegrown tomatoes, I added an onion into the roasting dish. The finished soup is lovely but is a bit sweet so might add some stock

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