My greenhouse is full of tomatoes at the moment. I’ve been picking them for weeks. I’ve got so many that I’m stocking up with soups and sauces in the freezer for later in the year. One of the favourite ways we use tomatoes to create some tomato soup. It’s our favourite rainy day soup and making in advance freezing and then when needed reheating and enjoying with some homemade bread. As I was making up some batches this week I thought I’d share the recipe with you so here we go our homegrown, homemade roasted tomato soup recipe.
Making Homemade Tomato Soup
When I asked the kids what their favourite soup was they said it’s the roasted ones. They love how rich they are and filling.
However, they do take a while to cook and you do need to have a hand blender or a blender with a jug to make it.
But it really is worth it.
Top Tips for Making Roasted Plum Tomato Soup
With the skins off of the tomatoes and the rich flavours of onions and garlic, you can’t help but tear off some bread and dip it in.
But getting the skins off of the tomatoes can be a chore. You really need to let the roasted tomatoes rest before you peel the skin.
The best way to do this is to leave them to cool after roasting and then the skins should just slide off.
If you are in a hurry though – place the tomatoes in a bowl and then cover with cling film. Leave for around 5 minutes to settle and cool down a little. Then you should be able to easily remove the skin.
Tomatoes are usually served with basil but for a deeper flavour, we’ve used fresh oregano from the garden.
Equipment for Soup Making We Use at Home
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For all my soups I love my large stockpot. It’s the largest pan that will fit on my stovetop. But for soups and sauces, it’s perfect. I’ve gone with a stainless steel one as I know that I can get it clean easily even when things are left to simmer all day.
As I said above you need to have a hand blender or a blender to make the soups. I prefer my hand blender as I can do it in the stockpot if I want especially as it’s stainless steel so I won’t damage the inside.
The set I have had since university broke last year so I have replaced it with a Kitchen Aid Hand Blender with a chopper, jug and whisk. Yes, it’s a little more pricey than my old one. But, with kitchen appliances, you do get what you pay for.
I love to freeze the batches of soup so we can bring out later in the year. To do that I use soup bags. I was using disposable bags and washing them out. But they only last a few times that way. Instead, I switched to Silicone Bags which can be washed and reused time and time again.
Homegrown Roasted Plum Tomato Soup
- Roasting Tin
- 3 lbs plum tomatoes
- 1 head garlic
- 2 Tablespoons olive oil
- 2 onions chopped
- 2 Tablespoons tomato puree
- 1 teaspoon paprika
- 2 sprigs fresh oregano
- Salt and pepper to taste
- 1 l vegetable stock
- Preheat oven to 220C – adjust according to your own oven type.
- Grease a roasting tin and set aside.
- Clean your freshly picked tomatoes and cut each in quarters.
- Place cut side up on your baking sheet.
- Cut the top and bottom off of your garlic bulb and place in the middle of the roasting tin.
- Roast the tomatoes for 25 minutes until skins are browned or blackened.
- Peel the tomatoes (see our tips above) and then discard the peel.
- Remove the skin from the garlic head and discard, keeping the garlic cloves.
- Place the olive oil in a large stockpot and heat over medium heat.
- Add the chopped onions and saute for 2 minutes until translucent.
- Add the softened garlic, spices and tomato puree.
- Heat until it smells amazing, then add your roasted tomatoes and vegetable stock.
- Increase heat to high until boiling.
- Once it boils reduce to a simmer and continue simmering for 20 minutes.
- With the hand blender, you can batch blend the soup. Separate into smaller batches and add to a jug. Place the hand blender insider and carefully mix. DO NOT OVER FILL as the soup will go everywhere and it is hot!
- Return the pureed soup to the pan and taste.
- Adjust the spices and cook another 2 minutes to rewarm.
- Serve with crusty white bread.
More Rainy Day Soup Recipes
When we have the fresh tomatoes we make this roasted tomato soup, but as it is our favourite it doesn’t last all winter long so we have a quick and easy soup recipe using Passata that takes no time at all to make.