This vibrant and nourishing Thermomix Roasted Tomato Soup is the ultimate comfort food on a chilly day. It's easy to prepare and far tastier than anything from a tin.
This soup tastes amazing - roasting the tomatoes, onion, and garlic caramelizes the natural sugar, intensifying the flavour and filling the house with a wonderfully rich aroma.
It takes less than ten minutes to prepare. All you do is cut the tomatoes in half along with the red onion and garlic and roast them for 40-50 minutes before blending them in the Thermomix.
We love this soup with a dollop of Thermomix Pesto and Soft Bread Bread Rolls.
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Ingredients
Olive oil -
Tomatoes - I've used Roma tomatoes for this recipe, but any tomatoes will do.
Red onion -
Garlic -
Fresh basil -
Vegetable stock - used to thin the soup down if needed. It's important not to add too much stock at first, as there's nothing worse than a runny soup which can't be rescued!
Step by Step Directions
1. Cut the tomatoes in half and place them on a large baking tray lined with baking paper. Peel and quarter the onion. Peeling the garlic is unnecessary as it can be squeezed out of its skin when cooked.
2. Roast in the oven for 40-50 minutes until soft and starting to caramelize.
Blending the Soup
It's entirely up to you how long you blend it for - if you like a thick, chunky soup, blend for less time, and if you like a smoother soup, blend a bit longer. If you wanted to, you could strain the seeds after blending, but I find this creates a lot of mess, and I'm lazy, so don't bother.
Garnishes
This soup tastes amazing, served with warm crusty bread or my freshly baked soft bread rolls and a sprinkling of fresh Parmesan. You could also drizzle some olive oil and balsamic vinegar on top.
For a substantial meal, this soup would pair brilliantly with a grilled cheese sandwich!
To Make Ahead and Freeze
This soup freezes really well; just transfer it to a freezer-proof container or zip-lock bag and allow it to cool completely. Remember to write the portion size on it and the date frozen. To thaw out, leave in the fridge overnight then heat up on the stove or in the Thermomix when ready to use.
If you do have any leftovers, this soup can also be used for pizza toppings and pasta sauce.
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📖 Recipe
Thermomix Roasted Tomato Soup
The ultimate comfort food for a cold winter's day, it takes little effort to prepare and is so much tastier than out of a tin.
Ingredients
- 3 tablespoons of olive oil for drizzling
- 12 large tomatoes, weighing about 1kg, see note 1
- 1 large red onion, peeled & quartered (or 2 small ones)
- 3 cloves garlic, skin on
- 15g fresh basil (small handful)
- 1 teaspoon balsamic vinegar
- 250mls vegetable stock, see note 2
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C / 180°C fan and line a large tray with baking paper.
- Cut the tomatoes in half and the onion into quarters and place on a baking tray along with the garlic. There's no need to peel the garlic as this can be roasted whole then squeezed out of its skin when cooked.
- Drizzle with olive oil and sprinkle salt over the top and bake in the oven for 40-50 minutes until soft and starting to caramelize. Keep an eye on it as they can burn easily.
- Once ready, squeeze the garlic out of its skin and place into the Thermomix bowl along with the tomatoes, onion, stock, basil and balsamic vinegar.
- Blend for 30 sec-1 min/speed 7. Check for consistency, if it's a little thick, add a little more water and blend again. Season to taste. If you like it thick and chunky, blend for less time.
- If you're serving the soup straight away, heat it up in the Thermomix for 5 mins/100/speed 1 until piping hot.
- Serve with fresh crusty bread and a sprinkling of Parmesan and fresh basil on top.
Notes
- For this recipe, I used Roma tomatoes which are great for cooking with or you could also use truss or gourmet tomatoes.
- For the vegetable stock, I use Massel stock cubes. You could also use Thermomix vegetable stock concetrate or stock from a carton. Just don't add more than 250mls so it's not too runny.
If you wish you can strain the seeds. To be honest I never do as it creates more mess to clean up.
To Freeze:
Allow the soup to cool completely before freezing. Ladle into a freezer proof container or bag but don't overfill as it will expand once frozen. Consume within 3 months.
This soup can also be used for pizza toppings or pasta sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 187Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 286mgCarbohydrates: 15gFiber: 4gSugar: 9gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
anna says
It says balsamic vinegar in the method but not in ingredients - how much do you use?
Vicki says
Hi Anna, apologies for that - just 1 teaspoon as its quite strong. Kind regards Vicki