Roasted Tomato Soup –Â a Way to Enhance a Flavour
Tomato soup is probably the second favourite soup in Poland, just after rosół (chicken broth).
Typically, the Polish version is rather thin. There is even a joke that on Sunday you have rosół, and on Monday you have tomato soup, as it is just a question of adding tomato purée to the chicken broth.
It is not entirely true (but it may be if you are in a rush!) as you can make it with fresh tomatoes and it does taste great then.
But I have always preferred thicker soups. So I make my Roasted Tomato Soup with plenty of tomatoes but also red peppers, onions and garlic.
Roasting all these vegetables adds an intense flavour. This is so important especially in winter when – unfortunately – many tomatoes have hardly any taste.
After liquidising the vegetables, you can adjust the amount of stock to your liking.
You can add more if you prefer to serve the soup with pasta but if you – just like me – prefer a thick soup, add only 750ml of the stock. This way you will end up with a beautiful, flavoursome and creamy result.
EDIT: Please click here to check a different, delicious {and pretty!} way to serve Roasted Tomato Soup 🙂
Roasted Tomato Soup [vegan]
Ingredients
- 1 kg tomatoes cut into quarters,
- 250 g red peppers deseeded and cut into quarters,
- 2 red onions peeled and cut into quarters,
- 4 garlic cloves peeled,
- 2 tbsp olive oil
- 1 tsp sugar
- salt and pepper.
- 750-1000 ml vegetable stock
Instructions
- Preheat an oven to 190 degrees (170 for fan ovens).
- Put all the vegetables in a baking tin, pour the olive oil, sprinkle with salt, pepper and sugar, stir and put in the hot oven to roast for approx. 50 minutes until the vegetables are soft and slightly caramelised.
- Liquidise the vegetables in a food processor.
- Add the required amount of stock, bring to boil.
- The soup can be served with a drop of cream (for a non-vegan version) or/and pasta.
