Creamy Roasted Tomato Soup

Prep time - 15 minutes
Cook time - 1 hour
Serves - 4-6 people
Difficulty - Medium

Ingredients

Our Creamy Roasted Tomato Soup is a comforting and flavourful dish that brings out the rich sweetness of roasted tomatoes, combined with a velvety smooth texture. It’s a perfect choice for a light lunch or a cozy evening meal, and pairs wonderfully with a cheeseboard and crusty bread spread with Castle Dairies salted Welsh butter with Halen Mon sea salt crystals.

 

For the soup: 

– 8-10 large ripe tomatoes, halved

– 1 onion, peeled and quartered

– 4 cloves of garlic, peeled

– 2 tablespoons olive oil

– Salt and pepper, to taste

– 1 tsp dried basil

– 1 tsp dried thyme

– 1/2 tsp chilli flakes (optional)

– 900ml vegetable stock

– 120ml double cream

– Fresh basil leaves, for garnish

 

Suggestion for cheeseboard (if evening dining occasion):

  • Assortment of Welsh cheeses
  • Charcuterie mix
  • Crackers
  • Loaf of sourdough bread
  • Castle Dairies salted Welsh butter with Halen Mon sea salt crystals, to spread
  • Assortment of chutneys

Method

  1. Preheat the Oven:

– Preheat your oven to 200°C (400°F).

 

  1. Roast the Tomatoes:

– Place the halved tomatoes, onion quarters, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss them to coat evenly. Roast in the preheated oven for about 30-40 minutes or until the tomatoes are caramelized and slightly charred.

 

  1. Blend the Roasted Vegetables:

– Allow the roasted vegetables to cool slightly, then transfer them to a blender. Blend until you achieve a smooth puree. You might need to do this in batches depending on the size of your blender.

 

  1. Cook the Soup:

– Pour the pureed mixture into a large saucepan. Stir in the dried basil, dried thyme, and chilli flakes (optional). Place the saucepan over a medium heat and pour in the vegetable stock. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavours to meld.

 

  1. Add Cream:

– Reduce the heat to low and stir in the double cream. Let the soup simmer for an additional 5-10 minutes, ensuring it doesn’t boil.

 

  1. Season and Serve:

– Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the creamy roasted tomato soup into bowls. Garnish with fresh basil leaves.

 

  1. Enjoy:

– Serve the Creamy Roasted Tomato Soup with a side of crusty bread lathered with Castle Dairies salted Welsh butter with Halen Mon Anglesey sea salt crystals. If an evening dining experience with family and friends, a wonderful serving suggestion would be alongside a cheeseboard filled with an assortment of cheeses, crackers, and your favourite charcuterie items.