Tomato week keeps going, and we are entering Fall soon so here is a yummy soup recipe.

A rich and velvety roasted tomato soup made with homegrown tomatoes, fresh herbs, and a touch of red wine. This chef-inspired recipe brings out deep, layered flavors through the roasting process, creating the perfect comforting bowl for any season.

Creamy Roasted Tomato Soup Recipe

For this recipe, I used our own garden tomatoes, which gave the soup an extra burst of freshness and sweetness.

Ingredients:

• 6 large beefsteak tomatoes, sliced 
• 1 bunch of fresh rosemary or thyme, leave whole 
• ¼ cup of olive oil 
• 3 garlic cloves, thinly sliced
• 1 shallot, roughly chopped 
• Black pepper & salt
• 2 1/2 cups of vegetable stock (you can use chicken stock if you like)
• 1 ½ cup of water 
• 3 tablespoons of red wine 
• 1 ½ cup of heavy cream
• Serve with fresh croutons, fresh rosemary (or thyme), and cracked pepper

Method:

1. Preheat the oven to 350°F (175°C). Place the tomatoes on a large baking sheet lined with parchment paper or foil. Add the shallot, fresh herbs, olive oil, garlic, and seasonings. Gently toss to coat the tomatoes evenly in the oil. Roast on the middle rack of the oven for about 30 minutes, or until the tomatoes are fork-tender.
2. Chef’s Note: Roasting intensifies the natural sweetness of the tomatoes and herbs, while the released juices add incredible depth and richness to the soup.
3. Do not discard the juices—save every drop! Transfer the roasted tomatoes, shallot, garlic, herbs, and juices into a large pot. Add the stock, water, and red wine, stirring well to combine. Bring the mixture to a simmer, then reduce the heat to medium-low and cook gently for about 15 minutes.
4. Carefully transfer everything to a blender and purée until smooth. Return the soup to the pot, stir in the heavy cream, and adjust seasoning with salt if needed.
5. Serve hot, finished with freshly cracked black pepper and a sprig of rosemary or thyme. I like to serve with a drizzle of olive oil too!

Tips: 

• You can use any tomatoes you love but I really like the heirloom variety or beefsteak.
• When coming to stock, I must say chicken stock adds so much flavor, but if you want to keep it vegetarian friendly then do stick with vegetable stock.
• Store this soup in an airtight container and it will keep inside your refrigerator for up to 6 days.
• The more herbs the better! I love using rosemary, thyme, and or oregano in this dish.
• Add a pinch of chili flakes for some extra heat.
• Pair this dish with our favorite olive bread here.