Happy meal #18: Roasted tomato soup

Mr Thick had commented that the previous tomato soup that I had concocted tasted “raw” (remember, this is the same man who thinks that fish is NOT MEAT) so I decided to “cook” the tomatoes a little before turning them into liquid food.

Well, it did taste a lot nicer after I roasted them in the oven. I had made a huge tub of it (I never learn, it seems) but this time, I was pretty happy with having leftovers because it meant that my lunch for the next day was provided for and we all know that soups taste a lot better the day after.

Roasted tomato soup
What you need:

  • 1kg tomatoes of mixed variety (I used plum, cheap cooking tomatoes and cherry)
  • 850ml of stock, either vegetable or chicken
  • 4 cloves of garlic, thinly sliced
  • 2 small onions, thinly sliced
  • A knob of butter
  • A dash of olive oil
  • A handful of parsley
  • A handful of basil
  • Salt, to taste
  • Pepper, to taste


  • Pre-heat your oven to 220 degree Celsius
  • Quarter the big tomatoes and deseed them
  • Chop the cherry tomatoes into half
  • Spread the tomato and garlic out on a baking dish, taking care that they do not cover one another
  • Drizzle olive oil on each slice of tomato, followed by a sprinkling of salt and pepper
  • Stick the tomatoes into the oven and roast for between 20 to 30 minutes
  • Heat up some olive oil and butter in a pot over medium heat
  • Fry the onions till they become soft and translucent
  • Add the roasted tomatoes and garlic into the pot and stir fry it for about 5 minutes
  • Roughly chop up the herbs and add that into the pot, save for little pinch
  • Add in the stock and let the soup simmer for about 30 minutes
  • Let the soup cool down for 15 minutes
  • Stick the immersion blender in and whiz everything up into liquid
  • Serve up with croutons or a sprinkling of parsley and basil

How many servings did this yield, I hear you ask. Well. It fitted nicely into four plastic containers but beyond that, I cannot tell you more. I think it would have served six comfortably as a starter but alas, we had too much food during the picnic so we ended up polishing only one box.

If you are not as lazy as I am, you can skin the tomatoes – I’ve read that chucking the tomatoes in boiling water for a minute can help you to remove the skins in a jiffy. You won’t, as I did, end up chewing bits of tomato skin and the soup will definitely be a lot smoother. I also had to chew through green stems from the parsley so it might do you good to just use the leaves.

Love the orangey-red colour

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