Creamy Roasted Tomato Soup with Thyme

This creamy tomato soup recipe is prepared using fresh cherry tomatoes. The soup is creamy, smooth, delicious and goes perfect with a grilled cheese toasty. The soup is not only tasty but it is also very low in calories with a serving providing around 118 calories.

I have loved tomato soup for as long as I can remember and it is definitely now my favourite soup to make. I previously bought ready prepared tomato soups from supermarkets and restaurants and I won’t knock any of them as they were all amazing but nothing beats home-made soups. With home-made soups, you can use fresh ingredients and you can prepare soups in bulks that you can meal prep or freeze.

There are 3 stages to preparing this soup. Firstly, the tomatoes are roasted with the other ingredients then it is blended. It is then added to a saucepan where more ingredients are added and the soup can thicken. It may seem like a lot of work but each step is easy and it really is worth it.

The creamy texture of the soup comes from the addition of soured cream which also adds to the tanginess of the soup. If like me you love creamy tomato soup then definitely give this recipe a try.

Ingredients for Creamy Roasted Tomato Soup

• 3 garlic cloves - garlic is roasted with the tomatoes to add flavour.
• 1 medium red onion - like the garlic, the onion is also roasted with the tomatoes.
• 700g cherry tomatoes - I use tomatoes on the vine as they are more flavoursome.
• ½ teaspoon salt - to sprinkle on the tomatoes before baking. This is optional.
• ½ teaspoon black pepper - to sprinkle on the tomatoes with the salt.
• 1 sprig of thyme - roasted with the tomatoes. Fresh thyme works best.
• 1 tablespoon extra virgin olive oil - to drizzle on the tomatoes before roasting.
• ½ vegetable stock cube - dissolved in 250ml.
• 2 tablespoon sour cream - you can also use creme fraise instead. The sour cream adds a creamy texture to the soup.
• ¼ teaspoon paprika - adds a smokey flavour and enhances the colour of the soup.
• Basil - optional.
• Drizzle of double cream - optional.

How to Make Creamy Roasted tomato soup.

1. Preheat the oven to gas mark 4/350^oF/ 180^oC. Peel the garlic cloves and onion then cut the onion in half.

2. To a baking tray or roasting pan, add the cherry tomatoes, whole peeled garlic cloves, both half of the onions, salt, black pepper and thyme. Drizzle on the olive oil and toss all the ingredients together. Roast in the oven for 35 - 40 minutes.

3. Remove from the oven and allow to cool for 10 minutes. After 10 minutes add all the ingredients from the tray to a blender, add the vegetable stock and blend until smooth. Do this in batches if your blender is small.

4. Pour the blended tomatoes into a saucepan on a low - medium heat and stir in the soured cream. Add the paprika then allow to simmer for 4 minutes.

5. Turn off the heat and allow to stand for 5 minutes before serving with Basil leaves and a drizzle of double cream. This is optional.

Recipe tips

• This recipe makes 4 small portions or 2 – 3 larger portions.
• You can use any type of tomatoes for this recipe. If using large tomatoes then cut them into quarters.  I do find that cherry tomatoes especially those on the vine, provide a better flavour.
• If using an immersion or hand blender then add all the roasted ingredients straight to a saucepan and blend.

Nutrition

Nutrition based on 1 serving: Calories: 118kcal | Fat: 7.4g | Saturates: 2.5g | Carbs: 10.6g | Sugar: 9.1g | Fibre: 3.6g | Protein: 3.1g | Salt 0.4g

Storage

Store this soup in the fridge for up to 5 days. You can also freeze the soup for up to 3 months. Defrost thoroughly before use.

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