I first tasted this soup in London last year on one of those late summer evenings when the air turns chilly and you want something warm and comforting. I waited a year to make it at home, and now that tomatoes are at their peak—juicy, sun-ripened and bursting with flavor—it’s the perfect moment to prepare it.
When tomatoes are at their best, slow-roasting concentrates their sweetness and deepens their flavor. Invite someone close or a few friends, make a bowl of crispy croutons to top the soup, wrap yourself in a scarf and enjoy the first crisp evenings on the terrace with a steaming bowl.
Roasted tomato soup
You can slow roast the tomatoes ahead of time; the kitchen will fill with an irresistible aroma that lingers for hours. This method also works well with off-season tomatoes: slow-roasting helps concentrate flavor and sweetness even when the fruit isn’t at its summer best.
Roasted tomato soup
Ingredients
- 1 kg cherry tomatoes
- 2 shallots
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- A few tablespoons of plain Greek yogurt, or sour cream
- 2 slices whole meal bread
Instructions
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Preheat the oven to 180°C (350°F).
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Cut the tomatoes in half and arrange them cut-side up on a roasting pan. Peel the shallots and halve them, then add to the pan with the tomatoes.
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Season with salt and freshly ground black pepper and drizzle generously with extra virgin olive oil.
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Slow roast for one hour, then leave the pan in the switched-off oven until the tomatoes are cool to the touch. This helps develop a richer, sweeter flavor.
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Blend the roasted tomatoes and shallots until smooth. Taste and adjust seasoning. If the soup is too thick, add a cup of hot water and simmer a few minutes; if it’s too thin, simmer until it reaches your preferred consistency.
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Cut the bread into cubes and sauté in a pan with a little olive oil until crisp and golden to make croutons.
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Serve the soup hot with a spoonful of cold Greek yogurt or sour cream—the temperature contrast is delightful.
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Top with the crunchy bread croutons and finish with a last drizzle of extra virgin olive oil.
More recipes with tomatoes from the blog
- My best pappa al pomodoro. After many classes and summers cooking, I developed my own version that sits between the traditions of Florence and Siena. The proudest moment was when my grandmother declared it her favorite pappa.
- Raw tomato sauce for pasta. The simplest expression of tomato and basil—perfect when late summer tomatoes are so flavorful they need no cooking. Combine raw tomatoes with fresh basil, garlic, extra virgin olive oil, salt and pepper for a bright, fragrant sauce.
- Breadcrumb stuffed tomatoes. These stuffed tomatoes capture the sunny season with an herb-scented filling that makes them a comforting autumn side. They pair well with grilled meats or can be a main dish served with rice and a bit of cheese.
