When I was in my early 20’s I developed this recipe for a Slow Roasted Tomato Soup. I had made a batch with 4 kgs of tomatoes, cooked and prepared it lovingly, and gave a container to my dad to take to school for lunch (he was a schoolteacher).
He came home telling me that he shared the soup with some of his colleagues who had LOVED it and requested the recipe. I was delighted that it had been so popular and happily shared it. Unfortunately, I was then told that these same colleagues didn’t love the idea of having to make it from scratch with so many Roma tomatoes! And quite frankly, I don’t blame them!
I’ll admit that coring and peeling between 2-4 kilos of tomatoes can be a little bit of an effort. If this isn’t something you would normally do, then of course you would just go out and buy a can of tomato soup off the shelf. But trust me when I say that this soup is worth the effort and is SO much better than buying something off the shelf! Really, it is!
I love tomato. I love it in pasta, in soup, in casseroles and more. It is a sweet rich flavour that complements so many meals or can simply be enjoyed on its own. This soup takes that flavour to another level. The combination of the basil, oil, sugar and tomatoes gives the soup a deep, intense flavour that is simply irresistible. A small amount will fill you up and keep you going for the rest of the afternoon. Is it worth it? Absolutely! But you may just have to try it to believe me!
I’d love it if you gave this delicious Slow Roasted Tomato Soup a go! Send me your pics or comments and let me know how you found it! Happy eating! K
Slow Roasted Tomato SoupPrint This
- 2 kg Roma tomatoes
- 1/2 large brown onion, chopped finely
- 1 clove garlic
- 500 ml vegetable stock
- 1 tbs tomato paste
- 2-3 tbs coconut or brown sugar
- 1 1/2 tbs dried basil
- freshly ground salt and pepper
- 2 tbs olive oil
Preheat oven to slow roast at 160°C or 320°F and prepare 2 oven trays with baking paper.
Prepare a large pot with filled approximately half way with boiled water. Remove the stem from the top of each of the tomatoes. Score the skin with a shallow X at both the top and bottom of the tomatoes and place in the boiled water for 5 minutes or until skin starts to pull away. Remove tomatoes from pot one at a time, and gently pull away the skin. For ease of handling and to ensure the tomatoes do not cook, you can also dunk the tomatoes in a bowl of ice water after removing from the pot. Discard skins.
Cut tomatoes in half and place on trays. Sprinkle the sugar, basil, salt and pepper generously over all of the tomatoes (these ingredients will bring out the flavour of the tomato so do be generous!). Drizzle 2 tbs of oil over the tomatoes.
Place all trays in the oven to slow roast for approximately 2 hours or until tomatoes are lightly dried and darkened.
While the tomatoes are in their final 15 minutes of cooking, heat the remainder of the oil in a large pot on the stove. Add the onion and saute until soft and lightly brown. Add the crushed garlic and stir.
Remove the tomatoes from the oven and add to the pot along with the vegetable stock, tomato paste, and extra sugar if desired. Puree all ingredients with a stick blender until smooth. Bring to the boil, reduce heat and simmer for 20 minutes. Serve hot or cold with your choice of bread.
I tend to make double this amount and freeze what I won't be using. This soup takes a little while to cook but it is well worth the effort. For a creamer soup, simply add 1 cup of milk or cream of your choice.