Easy Roasted Tomato Soup Recipe….

I wasn’t planning on making soup this week, but then I spotted a 7kg tray of tomatoes at our local farm shop for just £5 and I couldn’t leave them behind. 

There was absolutely no chance we’d get through that many tomatoes before they started to turn as there’s only me really who eats them so I decided to spend an afternoon roasting them and turning them into soup for the freezer as I love a good soup for lunch when I’m working from home. 

I’ve made roasted tomato soup for years, but I’ve gradually tweaked the way I make it. These days I don’t bother quartering the tomatoes anymore and I’ve found a much easier way to remove the skins, which makes the whole process much quicker.

The smell of the tomatoes roasting away in the oven always reminds me of my Dad’s greenhouse when I was little. He always grew tomatoes and I used to love helping him water them in the summer. The smell of roasted tomatoes or tomatoes on the vine takes me straight back there.

It’s funny how certain smells can do that, isn’t it? ❤

This recipe is really simple, cheap to make if you get a bargain like me or you’re using you’re own homegrown tomatoes, it freezes brilliantly and is one of my favourite ways to make the most of cheap tomatoes when they’re in season.

Ingredients

• Around 2kg ripe tomatoes
• 1 red onion, sliced 
• 4 cloves garlic / dried garlic granules
• 2 tbsp olive oil
• 1 tsp chilli flakes (or more if you like a little heat – I put loads in ours)
• 1 litre vegetable stock
• Salt and black pepper

How I Prepare The Tomatoes

I used to quarter my tomatoes, but now I simply cut them in half and cut a little V shape out of the top to remove the tough stalk.

I arrange them cut-side up in the roasting tray before drizzling them with olive oil and sprinkling over the garlic and chilli flakes.

I actually do this for a reason. By keeping the tomatoes facing upwards, all of the oil, garlic and chilli sits on top of the tomatoes rather than disappearing into the roasting tray. That means when I remove the skins later, all of that lovely flavour stays with the tomatoes rather than being left behind.

Roast The Tomatoes

Preheat your oven to 200°C.

Roast the tomatoes for 20 minutes.

After 20 minutes, take the tray out of the oven and, using a pair of metal kitchen tongs, gently peel away the skins. They come away really easily once they’ve been roasted so it only takes a couple of minutes.

You don’t have to remove the skins if you don’t want to, but I always do because I prefer the finished soup to be really smooth.

Once you’ve removed the skins, scatter over the sliced red onions and return the tray to the oven for another 7 minutes.

I only add the onions towards the end because I want them to soften and sweeten without burning.

Make The Soup

Tip everything from the roasting tray into a large saucepan, making sure you scrape in all of the lovely juices.

Add the vegetable stock and bring everything to a gentle simmer for around 15 minutes.

Blend until smooth using a stick blender or jug blender before seasoning with salt and black pepper to taste.

If you’d like a creamier soup, stir through a splash of cream just before serving.

Freezing

This soup freezes brilliantly, which is exactly why I made such a big batch.

Once it’s cooled, I freeze it in individual portions so we’ve got homemade lunches ready to grab whenever we fancy them. This time, I managed to get 15 good sized portions all tucked in one shelf of our freezer. 

A Few Ways To Serve It

We love this soup with:

• Crusty homemade bread
• A cheese toastie
• Cheese scones
• Homemade garlic bread

It’s one of those meals that’s simple, comforting and perfect on a chilly day.

My Top Tip

If you ever spot boxes or trays of ripe tomatoes reduced, buy them!

You don’t have to use them all straight away and soup is one of the easiest ways to make sure nothing goes to waste. A few hours in the kitchen has filled our freezer with homemade lunches for weeks to come, all from a £5 tray of tomatoes.

That’s exactly the kind of bargain I love. 🍅

I’d love you to follow me on Twitter and it would be amazing to see you over on my Facebook page and on Instagram. If you’re interested, you can find out more about me here and while I’ve got your attention, if you’re wondering why some of my posts lately are a little bit less frugal then have a read of this post. 😉

Do your future self a favour – Pin this post for later.