Roasted tomato soup has made a comeback over social media recently, and we’re here for it! Generously ladled into bowls and enjoyed with goey cheese toasties, this bright and delicious tomato soup is the comfort and warmth we all need on a rainy day.
Roasted tomato soup with grilled cheese
SERVES 4
INGREDIENTS
- 5 large tomatoes, quartered
- 1 cup cherry tomatoes
- 1 red onion, peeled, quartered
- 1 red peppers, chopped
- 1 whole garlic bulb, top sliced off
- 1 tsp paprika
- 4 thyme sprigs
- 1 cup veggie stock
- Small handful basil, torn
METHOD
PREHEAT the oven to 200ºC.
PLACE the tomatoes, onion, red pepper and garlic in a large roasting tray. Season with salt and pepper and toss with olive oil, paprika and thyme sprigs.
ROAST the veggies at 200ºC for 35-45 minutes or until softened and just starting to brown.
SQUEEZE the garlic out of the skin; discard skin and pick out the thyme sprigs from the veggies. Transfer the veggie mixture to a large pot and add the stock and basil; cook until heated through and blend with a stick blender until smooth.
LADLE the roasted tomato soup into bowls and serve with a drizzle of cream, fresh basil and a crack of black pepper. Enjoy with a grilled cheese toastie on the side.
A note from the team: We love making our cheese toasties with sourdough bread. Butter the bread and sandwich two slices with grated cheddar, grated mozzarella, thyme and salt and pepper. Toast in a frying pan or sandwich press until the bread is golden and the cheese is completely melted. Slice in half and serve.
More of a visual learner? Watch our video on Instagram
Roasted tomato soup with grilled cheese
Ingredients
- 5 large tomatoes, quartered
- 1 cup cherry tomatoes
- 1 red onion, peeled, quartered
- 1 red peppers, chopped
- 1 whole garlic bulb, top sliced off
- 1 tsp paprika
- 4 thyme sprigs
- 1 cup veggie stock
- Small handful basil, torn
Instructions
PREHEAT the oven to 200ºC.
PLACE the tomatoes, onion, red pepper and garlic in a large roasting tray. Season with salt and pepper and toss with olive oil, paprika and thyme sprigs.
ROAST the veggies at 200ºC for 35-45 minutes or until softened and just starting to brown.
SQUEEZE the garlic out of the skin; discard skin and pick out the thyme sprigs from the veggies. Transfer the veggie mixture to a large pot and add the stock and basil; cook until heated through and blend with a stick blender until smooth.
LADLE the roasted tomato soup into bowls and serve with a drizzle of cream, fresh basil and a crack of black pepper. Enjoy with a grilled cheese toastie on the side.
Notes
A note from the team: We love making our cheese toasties with sourdough bread. Butter the bread and sandwich two slices with grated cheddar, grated mozzarella, thyme and salt and pepper. Toast in a frying pan or sandwich press until the bread is golden and the cheese is completely melted. Slice in half and serve.
Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Carrot and lentil soup with coriander pesto
https://www.foodandhome.co.za/on-shelf/carrot-lentil-soup-with-coriander-pesto
ALSO SEE: Homemade gnocchi with chunky tomato sauce
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
