Roasted Tomato Soup

[JulieO]

I couldn't be bothered making what I was planned for dinner tonight but wanted something quick and tasty.  I found a recipe in my files, I think it was from 4 Ingredients that was for roasted tomato soup.  I had all the ingredients (lol), so I made that.  I halved it as I only had 8 roma toms but it's made enough for 2 nice sized bowls with a little left over.
So simple but it tastes really nice, here is the recipe if anyone is interested.

8 roma toms, halved lengthways
3 tsp garlic oil (used home made - Tenina's)
grind sea salt and black pepper
leaves from 2 sprigs of thyme, or a good pinch of dried (used dried)
2 cups veg stock
¾ tsp raw sugar (used coconut sugar today)

Place the toms, cut side up in a baking dish.  Drizzle with the oil and grind the salt & pepper over the top, along with the thyme.
Place into a preheated 180C oven (used 175 on Turbo), for about 30-35 mins, or until they start to collapse but you don't want them to dry out.
Remove from the oven and allow to cool a little.
When cool enough to handle, pull away the skin and drop the flesh into TM bowl. 
Scrape any of the lovely oil and seasonings from the baking dish into the TM bowl too.
Add the veg stock and sugar and puree 30 secs/speed 9.
Cook 15 mins/100C/speed 2.

That's it.  Do a taste test and see if it needs to be any sweeter for your tastes.  I always add up to 1 tsp to any fresh tomato dishes but it depends on how sweet/ripe the toms are as to how much you need to add.

It's not a thick soup, but I think adding any thickener would spoil it (my opinion).

[cookie1]

It looks lovely JulieO. Lovely and red too.

[Cornish Cream]

Your soup looks delicious Julie.

[judydawn]

Looks wonderful Julie.

[Kimmyh]

Julie the soup is so vibrant.

[Wonder]

That soup looks great JulieO, such a beautiful colour.

[JulieO]

Thanks girls.  Will be buying more romas today to let sit until lovely, ripe and sweet again so I can make more.   

[judydawn]

I had some very ripe small tomatoes (not roma) so decided to give this recipe a try.  I made 1.5 times the quantity, roasting the tomatoes in the air fryer for 25 minutes.  I followed the recipe but I'd kept back 1 cup of water and the beautiful caramelized skins, tasted the soup and wondered why I couldn't blitz the skins with that extra cup of water and add it to the soup.  The TMX can do it and there had to be so much flavour in those skins.  Worth a try anyway and yes! - it only added to the soup.  It's really lovely Julie, this is a great recipe for using up those over-ripe tomatoes. Not the deep rich red colour of yours but delicious all the same.  If I had some cream I would also add a splash of that too.  I've given this recipe it's own thread.

[JulieO]

I'm glad you enjoyed it Judy.  You didn't get any bits of skin in the soup?  That's great to hear   

I had to post the recipe because I was so surprised how good it tasted with so few ingredients. I bought more romas today but they will need a week or so before they are right.  Thanks for reporting back. 

[Cornish Cream]

Nice looking soup Judy.Tomato soup is one my favourite.

[judydawn]

No skin at all Julie.  Once the soup settled down from the blending, it did become darker like yours and when I reheated some for tea, I added a dash of milk. I gave most of it to Mum but I'll certainly be looking out for some cheap tomatoes to make some more this winter.

[JulieO]

That's good to hear Judy.  I'll try it next time for sure.