Homemade Roma Tomato Soup


Tomato soup all dressed up and nowhere to go but down the hatch…I’m not sure if over the past week of posts you’ve noticed beautiful ripe red Roma tomatoes sitting patiently on my counter waiting for their moment of glory. Well, here they are presented in a humble tomato soup. I decided to add a Mexican flair when presenting them for dinner to make it a little more substantial and interesting. However freshly baked crusty bread and butter are equally satisfying and enjoyable. I freeze the leftover soup in cream cheese containers as this is a perfect size portion for a lunchtime meal. This soup doesn’t have to be made in the oven. You can prepare it in a pot on the stove. I’d recommend you fry the onion until translucent and sweet, add the chopped garlic fry for 1 min add tomatoes and carry on from there. Of course you can just open a can of tomato soup ????

Homemade Roma Tomato Soup


  • 2kg ripe Roma tomatoes, 1 onion or spring onion for a more subtle flavor. The onion could also be left out, 3 cloves garlic, chicken stock, (or vegetable stock)salt pepper olive oil oregano. Surprise ingredients - fresh oregano and cream are optional and tomato paste adds more intense tomato flavour
  • Cut a cross at the bottom of the tomatoes ( opposite end to where the tomato is picked from the vine)
  • Place crossed tomatoes into bowl and pour boiling water over. Leave for 2 min or when you see the skin start to curl away from the tomatoes
  • Meanwhile cut onion into 8ths and smash the garlic to release the Allicin (a compound produced when garlic is crushed or chopped, it's been found to reduce inflammation and offer antioxidant benefits.) I rarely cook without it 
  • This is the skin peeling away from the tomato. Lift tomato our of hit water and gently peel away the rest of the skin. The riper the tomatoes the easier it is to peel them.
  • Place ingredients in a roasting pan
  • Drizzle with olive oil
  • Tear fresh oregano and sprinkle dry Oregano over thd vegetables add salt and pepper
  • Roast for 20 min at 180°C stir and roast for another 15 minutes
  • Discard the oregano stalks
  • Place vegetables into a big pot
  • Add 1 Tbls tomato paste
  • Add 2 Tbls chicken stock
  • Add 1L water cook for 30-40 minutes until to liquid has reduced and the flavours have developed
  • Blitz with stick blender Until smooth
  • Jamie Oliver tip - add 1 Tbls red wine vinega
  • For a creamy tomato soup add 1/2 cup or more of cream. Olive oil will also add a more full bodied flavour if you don't like cream. These are both optional extras
  • Check seasoning
  • To serve - make little Mexican toasts with toasted baguette sliced thinly and grilled in oven
  • Drizzle with olive oil
  • Spring onion
  • Chopped tomato and fresh coriander, avo and chilli and squeeze of lime
Course: Light Meal, Soup, Starter

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