Roasted Tomato Soup
This soup is comforting, simple to make, delightfully flavoured and uses minimal ingredients. Cherry tomatoes on the vine are best for this recipe but any sweet tomatoes will do, the more red and ripe your tomatoes the sweeter and more full-flavoured the soup.


I love using fresh herbs and garlic with lashings of extra virgin olive oil, I think it adds a real richness to this dish. The woody rosemary and peppery basil work wonderfully with the sweet tomatoes and savoury garlic, but feel free to use parsley, thyme, oregano or any other herbs of your liking.


This recipe calls for sour cream for a tangy, fresh taste but single cream also works well if you prefer less of a sour taste, also sugar is very important to balance this recipe as cooking tomatoes brings out the citric acid in the fruit.


Finally, to finish off this soup we have crunchy, crispy, sage croutons that elevated this dish and add some great texture and flavour.


Roasted Tomato Soup
Ingredients
Soup
- 500g cherry tomatoes
- 3 – 4 cloves fresh garlic
- A handful fresh basil
- A few sprigs of rosemary
- Salt and pepper to taste
- Sugar to taste
- A splash of worcestershire sauce
- 2 tbsp sour cream
- Extra virgin olive oil
Crispy Sage Croutons
- 100g Bread (sourdough is best)
- A gulg extra virgin olive oil
- 1 sprig sage
- Salt and pepper to taste
Instructions
- Preheat an oven to 180 degrees celcius
- In a baking tray add in the tomatoes, garlic, herbs, a drizzle of olive oil, salt and pepper, toss together and place in the oven for 30 – 40 minutes or until the garlic is soft
- While the tomatoes are cooking, cut the bread into cubes and mix well with rest of crouton ingredients
- Once the tomatoes are done, turn the oven down to 170 degrees celcius and put the croutons in the oven for 10 – 15 minutes or until the bread is golden brown and crispy
- Put everything (besides the rosemary) into a blender and blend until smooth
- Add in the sour cream, sugar, worcestershire sauce and mix well
- If the consistency is too thick you can add in some hot water to thin it out a littleOnce blended taste and season if needed
- Pour the soup into a bowl, pile on the crotons and a drizzle of olive oil