American · Lunch · Autumn
Roasted Tomato Soup
4.6 · community
10m
Prep
45m
Cook
Easy
Level
220
Energy
Tomatoes and garlic roasted until caramel-edged, blended silky with a swirl of cream. The grilled cheese's soulmate.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Blender
Large pot
Prep checklist
Roma Tomatoeshalved
Onionquartered
Garlicunpeeled
3 steps
Method
1
Roast tomatoes, onion, and garlic cloves with oil and salt at 210°C until edges char, 30–35 minutes.
32 min — timer available in cooking mode
Why this works
Roasting concentrates and sweetens — this is what canned-soup nostalgia was always reaching for.
2
Squeeze the garlic from its skins and blend everything with the stock until completely smooth.
3
Simmer 5 minutes, balance with sugar and salt, and finish with cream and torn basil.
5 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Freezes perfectly for 3 months — add the cream after thawing, not before.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Kettle chips or a simple green salad
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
220
kcal
5g
protein
24g
carbs
12g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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