The difference between a regular and a roasted tomato soup is night and day. Roasting tomatoes transforms the classic soup into a culinary masterpiece.
- Ingredients You’ll Need
- How To Make Roasted Tomato Soup
- Serving Suggestion
- Hina’s Tried and True Tips
- Roasted Tomato Soup Recipe
Nothing says comfort quite like a bowl of creamy, bright tomato soup .
This roasted tomato soup recipe is simple, rewarding, and perfect for using up a bounty of tomatoes, though it works beautifully with vegetables like pumpkin , carrot, sweet corn , squash, or even onion.
Why Roast Your Tomatoes?
- Intense Flavor: Roasting evaporates excess water, leaving behind a concentrated, pure tomato flavor.
- Caramelization: The heat causes the sugars to brown, adding a subtle sweetness and depth (the “umami” factor).
- Smoky Nuance: When combined with garlic, onions, and herbs, the roasting process creates a warm, rustic complexity that a simple saute or simmer can’t achieve.
It is a naturally gluten free soup without added sugar or starch with minimal calories and satisfying taste.
Love Vegetable Soups?
Ingredients You’ll Need
- Tomatoes: A mix of ripe vine tomatoes, Roma, or even cherry/grape tomatoes works great. But make sure they are ripe, bright red, and juicy.
- Onion and Garlic to balance the tartness of tomatoes.
- Red Bell Pepper to enhnace the colour and sweetness of the soup.
- Fresh Thyme and Basil for the aroma and the freshness.
- Olive Oil for roasting the vegetables.
- Vegetable Stock for the soup base and to blend the vegetables. It is way more flavoursome than using plain water.
- Heavy Cream for the garnish and the creaminess.
- Salt and Crushed Black Pepper
How To Make Roasted Tomato Soup
1) Prep for Roasting (The Magic Starts Here)
- Oven: Preheat your oven to 400°F (200°C) . Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Stovetop : Grease a cast iron grill pan with olive oil. Heat it on a stovetop.
- Chop: Halve your tomatoes, onion, garlic (with skin), and pepper.
- Toss: On the prepared baking sheet or grill pan, arrange the tomatoes, onion, and whole garlic cloves (keep the peel on!). Drizzle olive on vegetables and sprinkle with salt, pepper, and thyme sprigs.
2) The Roasting
- Oven: Place the baking sheet in the preheated oven. Roast for 35 to 45 minutes .
- Stovetop: Grill the vegetables from both sides till the charred marks appear.
- Check: The tomatoes should be soft, slightly shriveled, and caramelized around the edges. The garlic cloves will be tender and mushy inside their skins.
3) Blend to Perfection
- Remove the skin of tomatoes and garlic.
- Transfer the vegetables to the blender (be careful—hot liquids expand!). Add vegetable stock. Secure the lid. Blend until silky smooth.
- I mmersion Blender: The easiest method! Blend directly in the pot until completely smooth.
4) Finishing Touch
- Transfer the tomato soup to a pot.
- Stir in the heavy cream (if using), chopped basl, and taste. Adjust the salt, pepper, and sugar as needed.
- Simmer the soup for 10 minutes to let the flavours meld.
Roasted Tomato Soup is ready to serve.
Serving Suggestion
Roasted tomato soup is delicious on its own, but it truly shines when paired with a few key side dishes:
- The Classic: A gourmet Grilled Cheese Sandwich (especially with Gruyère or sharp cheddar).
- Crunch: Croutons, or a swirl of high-quality Basil Pesto .
- Freshness: A dollop of crème fraîche or plain Greek yogurt , and a sprinkle of chopped fresh basil.
Hina’s Tried and True Tips
- Roasting fresh herbs like thyme or rosemary alongside the vegetables infuses the oil and the tomatoes, adding another layer of aromatic complexity. Just be sure to remove the woody stems before blending!
- For an ultra-smooth, restaurant-quality soup , strain the pureed mixture through a fine-mesh sieve, pressing down on the solids to extract all the liquid. Discard any remaining seeds or skin.
- For a Vegan Soup: Use coconut cream or plant based milk instead of heavy cream. Rest of the ingredients are vegan and plant based.
Would you like to explore a few more vegetable soups? You would love this low calorie Creamy Vegetable Soup , easy Zucchini Soup , or the healthy Carrot Ginger Soup
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Ingredients
- ▢ 500 gram tomatoes
- ▢ 1 large onion, peeled and halved
- ▢ 1 small garlic pod, cut into half
- ▢ 1 small red bell pepper, seeded and diced
- ▢ 2 sprigs thyme
- ▢ 2 tablespoon light olive oil
- ▢ 2 Cup vegetable stock ( get recipe )
- ▢ ⅓ teaspoon salt or to taste
- ▢ 2 tablespoon heavy cream (optional)
- ▢ handful of basil, chopped
- ▢ crushed black pepper to taste
Instructions
- Grease a cast iron grill pan with olive oil. Heat it on a stovetop. Halve your tomatoes, onion, garlic (with skin), and pepper.
- Arrange the tomatoes, onion, and whole garlic cloves (keep the peel on!) on a grill pan. Drizzle olive, sprinkle with salt, pepper, and thyme sprigs.
- Grill the vegetables from both sides till the charred marks appear. Keep turning them at regular intervals for even roasting.
- Once roasted, the tomatoes should be soft, slightly shriveled, and caramelized around the edges. The garlic cloves will be tender and mushy inside their skins. Remove the skin of tomatoes and garlic.
- Transfer the vegetables to the blender (be careful—hot liquids expand!). Add vegetable stock. Secure the lid. Blend until silky smooth.
- Transfer the tomato soup to a pot.Stir in the heavy cream (if using), chopped basl, and taste. Adjust the salt, pepper, and sugar as needed. Simmer the soup for 10 minutes to let the flavours meld.
- Roasted Tomato Soup is ready to serve.
Recipe Notes:
- Vegetables for the soup can be roasted in an oven, air fryer, grill pan, or a Dutch Oven. The idea is to get charred, smokey vegetables with juices for the soup.
- Before blending discard the skin of tomatoes, garlic, and the fresh herbs for a silky, smooth soup.
- Use a teaspoon of sugar while blending if your tomatoes taste a little flat or acidic.
Nutrition
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Roasted Tomato Soup Recipe
Equipment
- Oven
- Dutch Oven
- Blender
Ingredients
- 500 gram tomatoes
- 1 large onion, peeled and halved
- 1 small garlic pod, cut into half
- 1 small red bell pepper, seeded and diced
- 2 sprigs thyme
- 2 tablespoon light olive oil
- 2 Cup vegetable stock ( get recipe )
- ⅓ teaspoon salt or to taste
- 2 tablespoon heavy cream (optional)
- handful of basil, chopped
- crushed black pepper to taste
Instructions
- Grease a cast iron grill pan with olive oil. Heat it on a stovetop. Halve your tomatoes, onion, garlic (with skin), and pepper.
- Arrange the tomatoes, onion, and whole garlic cloves (keep the peel on!) on a grill pan. Drizzle olive, sprinkle with salt, pepper, and thyme sprigs.
- Grill the vegetables from both sides till the charred marks appear. Keep turning them at regular intervals for even roasting.
- Once roasted, the tomatoes should be soft, slightly shriveled, and caramelized around the edges. The garlic cloves will be tender and mushy inside their skins. Remove the skin of tomatoes and garlic.
- Transfer the vegetables to the blender (be careful—hot liquids expand!). Add vegetable stock. Secure the lid. Blend until silky smooth.
- Transfer the tomato soup to a pot.Stir in the heavy cream (if using), chopped basl, and taste. Adjust the salt, pepper, and sugar as needed. Simmer the soup for 10 minutes to let the flavours meld.
- Roasted Tomato Soup is ready to serve.
Video
Notes
- Vegetables for the soup can be roasted in an oven, air fryer, grill pan, or a Dutch Oven. The idea is to get charred, smokey vegetables with juices for the soup.
- Before blending discard the skin of tomatoes, garlic, and the fresh herbs for a silky, smooth soup.
- Use a teaspoon of sugar while blending if your tomatoes taste a little flat or acidic.
Nutrition
This is a no-mayonnaise potato salad recipe with a refreshing lemon and herb dressing. It is perfect for a lunch picnic or potluck.
- Ingredients You’ll Need
- How To Make Potato Salad
- Hina’s Tried and True Tips
- Herbed Potato Salad Recipe
What I love most about herbed potato salad is that you can serve it as a side dish or an appetizer. Either way, it is a fulfilling and delicious addition to the table.
My potato salad is light, refreshing, and bursting with flavours of lemon and fresh herbs. In each bite, you can taste the natural creaminess of potatoes, the fresh flavour of herbs, the sweetness of olive oil, and the tanginess of lemon.
More Reasons To LOVE This Potato Salad
- easy dressing
- meal prep friendly
- gluten and nut free
- vegan and vegetarian
- requires minimal ingredients
Ingredients You’ll Need
- Potato: I prefer using baby potato for this salad recipe. This recipe works fine with any variety of potatoes. If you are using bigger size potatoes, cut them into quarters.
- Herbs: I mix fresh parsley, dill leaves, and mint. Add herbs like spring onion greens, coriander, cilantro, chives, thyme, or Italian basil. Herbs take a basic salad to a gourmet level, like this beetroot herb salad or the classic couscous salad .
- Salad Dressing: It is a simple lemon vinaigrette of extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, garlic, sugar, salt, and pepper.
- Red Chilli Pepper: I add one mildly spicy red chilli pepper to the dressing. It gives a delicious, spicy kick to the potato salad. But it is an optional ingredient.
Love Vegetarian Salads?
How To Make Potato Salad
Step 1: For the dressing, combine olive oil, lemon juice and zest, mustard, chilli pepper, salt, black pepper, and mint leaves in a bowl or bottle with the lid. Whisk or shake nicely to combine all the ingredients.
Step 2: Bring water to a boil in a large saucepan, and season it with salt. Add potatoes, bring them to a boil, and then reduce to a simmer. Cook for 5 minutes or until just cooked – don’t let them overcook or become too soft.
Step 3: Transfer boiled potatoes to a colander and drain all the water. Allow them to cool.
Step 4: Transfer potatoes to a mixing bowl. Add half of the salad dressing over the potatoes. Gently toss them.
Step 5: Add finely chopped dill and parsley when ready to serve the potato salad. Add the remaining dressing, and toss.
Hina’s Tried and True Tips
- Don’t overcook potatoes ; otherwise, they will crumble and get mashed up when tossed in dressing. Hence, never pressure-cook potatoes for a salad.
- Once the potatoes are cooked , immediately transfer them to a colander and drain all the water; else, they will keep cooking from residual heat.
- Allow the potatoes to cool down to room temperature before making the salad.
- Like any other potato salad, this one also tastes better after a few hours or the second day. The potatoes slowly absorb the flavours of the dressing and fresh herbs. Hence, this is a 100% meal prep-friendly salad recipe.
- Additional and optional ingredients like sliced red onion, feta cheese, crispy bacon, olives, or red chilli pepper are always a delicious addition to the potato salad.
Thinking how to eat potatoes? Try this skinny Potato Soup , air fryer crispy Smashed Potatoes , or the Indian Masala Potato Roast .
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Ingredients
- ▢ 200 gram medium size potato
- ▢ 2 tablespoon dill leaves, finely chopped
- ▢ 2 tablespoon parsley, finely chopped
- ▢ 4 Cup water
- ▢ 2 teaspoon salt
Ingredients For Dressing:
- ▢ 15 ml extra virgin olive oil
- ▢ 1 tablespoon lemon juice
- ▢ 1 tablespoon red chilli, finely chopped
- ▢ 1 tablespoon fresh mint leaves, finely chopped
- ▢ 2 teaspoon finely minced garlic
- ▢ 1 teaspoon lemon zest
- ▢ 1 teaspoon Dijon Mustard
- ▢ ½ teaspoon crushed black pepper or to taste
Instructions
- For the dressing, combine olive oil, lemon juice and zest, mustard, chilli pepper, salt, black pepper, and mint leaves in a bowl or bottle with the lid. Whisk or shake nicely to combine all the ingredients.
- Bring water to a boil in a large saucepan, and season it with salt. Add potatoes, bring them to a boil, and then reduce to a simmer. Cook for 5 minutes or until just cooked – don’t let them overcook or become too soft.
- Transfer boiled potatoes to a colander and drain all the water. Allow them to cool.
- Transfer potatoes to a mixing bowl. Add half of the salad dressing over the potatoes. Gently toss them.
- Add finely chopped dill and parsley when ready to serve the potato salad. Add the remaining dressing, and toss.
- Herbed Potato Salad is ready to serve.
Recipe Notes:
- Like any other potato salad, this one also tastes better after a few hours or the second day. The potatoes slowly absorb the flavours of the dressing and fresh herbs. Hence, I highly recommend making it a day before or at least a few hours before serving.
- Adjust the quantity of garlic and red chilli pepper as per personal taste preference.
- Nutrition information is for per serving.
Nutrition
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