This is a silky roasted tomato soup made from herb-roasted tomatoes finished with a splash of cream. The roasted tomato and thyme soup is served with a simple cheesy bread that’s easy to prepare and incredibly satisfying.
Lately I haven’t done much baking. There was a lemon drizzle cake, a few cookies and bits of baking here and there, but life has been busier and autumn is settling in. Roasted tomato soup feels like the perfect dish for cooler, rainy days.
As I write this, I’m sitting with a cup of tea and a notepad. Outside, rain beads on the cobblestones while students hurry by, umbrellas in hand, some clutching large coffee cups. The steady patter of rain and the grey sky make a warm bowl of soup especially appealing.
A week of rain was followed by an unexpectedly warm spell, then stormy weather. I remember making this roasted tomato soup during the first rainy week. I was home alone with a pile of ripe tomatoes to use and a desire for something colorful and comforting.
I preheated the oven, pulled out a baking tray and cutting board, and sliced onions, garlic and the vivid tomatoes. The method is similar to a roasted tomato sauce: everything is tossed on a tray with a bit of olive oil (not extra-virgin), a spoonful of sugar to aid caramelization, salt and pepper, and fresh thyme to lift the flavor.
After roasting, I blended the tomatoes and vegetables until smooth, then warmed the puree with a little chicken or vegetable stock and a splash of cream to reach a velvety texture. Meanwhile I heated a cast-iron skillet, buttered a thick slice of sourdough and toasted it until golden. Fresh mozzarella was torn over the toast and the bread was set briefly under the broiler until the cheese bubbled and turned golden brown.
The soup was tasted and adjusted for seasoning, then ladled into a bowl. I topped it with the cheese-covered toast and scattered fresh chives over everything. The soup is creamy and slightly sweet from the roasted tomatoes, with a gentle smokiness from roast garlic. The mozzarella-topped bread adds richness and a satisfying contrast in texture.
Roasted Tomato Soup
This soup is a richer, soupier take on a roasted tomato sauce. The recipe makes about two servings but scales easily—double or triple it if you want to feed more people or save leftovers. It’s comforting, flavorful, and worth making whenever you have ripe tomatoes to roast.
10 minutes
50 minutes
1 hour
Ingredients
- 1 ½ lbs / 680 g ripe tomatoes (any variety you have), halved
- 1 medium red onion or cipollini onion, peeled and quartered
- 1 small head of garlic, or four cloves with skin on, top trimmed
- ½ tablespoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon natural cane sugar
- Fine sea salt & freshly ground black pepper
- 1 tablespoon olive oil (not extra-virgin)
- ½ cup / 4 oz / 85 ml chicken or vegetable stock (optional)
- 2 tablespoons heavy cream (optional)
To Serve:
- Generous slice of fresh artisanal bread
- Unsalted butter, room temperature
- Fresh mozzarella cheese
Instructions
- Preheat the oven to 375°F / 190°C (Gas Mark 5).
- Arrange the halved tomatoes, onion quarters, garlic and thyme on a baking tray. Sprinkle with sugar and season with salt and pepper.
- Drizzle with olive oil and roast for about 40 minutes, until the tomatoes have shrunk, edges are wrinkled and some juices have caramelized.
- Transfer the roasted vegetables to a blender or food processor. Squeeze the softened garlic from its skin, mash it slightly, add to the blender and pulse until smooth.
- If the soup is too thin, pour the blended mixture into a saucepan, stir in stock and cream as needed, and warm over medium heat until bubbly and heated through. Adjust seasoning.
- Serve with toasted bread or mozzarella-topped toast.
- To prepare the cheese-topped bread: heat a cast-iron or oven-safe pan over medium heat, butter both sides of the bread and toast until golden. Top with torn fresh mozzarella and place briefly under a broiler until the cheese is bubbly and lightly browned. Float the toast on the hot soup and garnish with chives if desired.
Notes
To keep this vegetarian, substitute chicken stock with vegetable stock. Adjust cream and stock amounts to reach your preferred consistency.
Nutrition Information:
Yield:
2
Serving Size:
1 Bowl
Amount Per Serving:
Calories: 293Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 524mgCarbohydrates: 29gFiber: 6gSugar: 17gProtein: 11g