Slow-roasted tomato soup



  • 1.5 kg ripe plum tomatoes
  • 4 - 6 large garlic cloves, left whole
  • 2 large onions - cut into medium wedges
  • A few thyme sprigs
  • 5 - 10 ml dried chilli flakes
  • Salt, freshly-milled black pepper and sugar to taste
  • Olive oil
  • 45 ml tomato paste
  • 250 - 500 ml chicken or vegetable stock
  • 65 ml melted butter (optional)
  • 65 ml flour (optional)
  • 125 - 250 ml cream (optional)
  • 45 ml finely chopped parsley
  • 65 ml chopped basil

To serve:  croutons, basil leaves and olive oil


  1. Place the tomatoes, garlic, onions and thyme sprigs in a large baking dish, sprinkle with the chilli flakes and season to taste with salt, pepper and sugar.
  2. Drizzle with oil and roast (undisturbed) for 60 minutes or longer at 190° C or until lightly browned and sticky from being caramelized by the heat.
  3. Remove from oven, fish out the thyme stalks and allow to cool down.
  4. Process the tomatoes with the onion, garlic and pan juices in a processor or with a stick blender in a large bowl until smooth.
  5. Place the puree into a saucepan, add the tomato paste and stir in as much stock as you like. Be careful, you do not want to lose the intensity of the roast tomato flavour by thinning it down too much.
  6. At this stage, if you want, you can bind everything together by making a paste of the melted butter and flour and stirring it into the soup.
  7. Once you are happy with the consistency, stir in the cream (if using) and herbs.
  8. Taste and then add more seasoning if you like.

Serve topped with croutons, basil leaves and a drizzle of olive oil.

Serves 6


Back to Articles
Other Articles