Soupe de tomates rôties – French-style roasted tomato cream soup Recipe
French-style roasted tomato cream soup has a deeper flavor than regular tomato soup because the vegetables are first browned in the oven. In France, such soups are often served as the first course in a home menu, especially in summer and early autumn when tomatoes are at their best. It’s a bit like oven-baked tomato soup, with a light hint of herbs and garlic.
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
4
Ingredients
- tomatoes - 1200 g
- onion - 1 piece
- garlic - 4 clove
- carrot - 1 piece
- vegetable stock - 700 ml
- olive oil - 30 ml
- thyme - 4 sprig
- sugar - 5 g
- cream - 50 ml
- salt
- pepper
Main Ingredient:
tomatoes
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the tomatoes, cut them into halves or quarters, and remove the hard cores. Peel the onion and cut it into thick slices, peel the carrot and cut it into slices.
- Arrange the tomatoes skin-side down on the tray, add the onion, carrot, and unpeeled garlic cloves. Drizzle everything with olive oil, sprinkle with a pinch of salt, pepper, and sugar, and add the thyme sprigs.
- Place the tray in the oven and roast for 25–30 minutes, until the tomatoes are lightly browned at the edges and the onion has softened and started to caramelize.
- Transfer the roasted vegetables to a pot, squeeze the soft flesh out of the garlic cloves (discard the skins), and pour in the stock. Bring to a boil, then reduce the heat and cook for another 10 minutes.
- Remove the thyme sprigs. Blend the soup with a hand blender until smooth. If you want a very velvety texture, you can pass it through a sieve.
- Add the cream, stir, and if needed season with salt, pepper, and a little sugar if the tomatoes were very sour. Heat for a moment longer, but do not let it boil vigorously.
- Serve hot with a dollop of cream or yogurt and a little fresh herbs on top.
Storage
In fridge:
3 days
Freezing:
Yes
Zupę przechowuj w lodówce w szczelnym pojemniku, najlepiej bez śmietanki, którą możesz dodać dopiero przy podgrzewaniu. Dobrze znosi mrożenie, rozmrażaj ją powoli w lodówce lub na małym ogniu w garnku.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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