Favourite Roasted Tomato Soup

Roasted tomato soup uses two pantry tricks to get a thick creamy bowl without a drop of dairy. Roasted tomatoes go in deep, smoky and concentrated from oven heat that intensifies their natural sweetness, while a single chopped potato simmered in stock blends down into a creamy puree that does the work of cream.

Any ripe tomatoes work for roasting. Halve them, drizzle with olive oil, and roast at 400°F (200°C) for 25-30 minutes until charred at the edges. Even sad winter tomatoes turn out beautifully once roasted, so this is a year-round soup, not just a summer one.

Use a starchy potato like russet for the silkiest texture. Waxy potatoes hold their shape too well and won’t break down into the smooth puree the soup needs.

Kitchen Tips

• Roast a whole tray of tomatoes at once and freeze extras for instant soup all winter
• A pinch of sugar in the soup helps cut the acidity if your tomatoes are very tart
• Let the soup cool slightly before blending. Hot soup explodes out the top of a blender.
• Garnish with sour cream, plain yogurt, or coconut cream for vegan, plus chopped parsley
• Pair with grilled cheese for the classic American comfort lunch

Variations

• Add a roasted red bell pepper with the tomatoes for sweet-smoky depth
• Stir in a tablespoon of pesto at the end for an herbaceous lift
• Top with crispy croutons or toasted pumpkin seeds for crunch