Roasted Tomato Soup
For the tomatoes that have gone soft and wrinkly in the bowl.
Recipe Author
Riff Kitchen@riffkitchen
Roasted Tomato Soup
For the tomatoes that have gone soft and wrinkly in the bowl.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 45 cook
- 55 min
- servings
- 4
- effort
- Easy
Classic's note
Roasting concentrates and caramelises the sugars, which is why this works with sad, watery, out-of-season tomatoes that would make a poor fresh sauce.
Method
6 steps · tap one to tick it off
Tips
Give the tomatoes room on the tray. Crowded tomatoes stew in their own juice and never char. Spread them out, using two trays if needed.
Blend with the lid vented. Hot soup expands in a blender and can blow the lid off. Fill it halfway, remove the center cap and cover the hole with a towel.
Choose ripe, deep red tomatoes. Roasting concentrates flavor but cannot add it. Out of season, plum tomatoes are the most reliable choice.
Swaps
No Basil (Fresh)? A pinch of dried oregano roasted with the tomatoes, or fresh parsley blended in.
No Balsamic Vinegar? Red wine vinegar with a small pinch of sugar.
No Broth (Vegetable)? Water with an extra pinch of salt; the roasted tomatoes carry plenty of flavor.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens slightly, so thin it with a splash of water.
Freezer: 2 to 3 months for best quality. Freeze it flat in bags; it may separate a little, so whisk it as it warms.
Reheat: In a saucepan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Classic's note
Roasting concentrates and caramelises the sugars, which is why this works with sad, watery, out-of-season tomatoes that would make a poor fresh sauce.
Instructions
Follow the steps to perfection.
Tips
Give the tomatoes room on the tray. Crowded tomatoes stew in their own juice and never char. Spread them out, using two trays if needed.
Blend with the lid vented. Hot soup expands in a blender and can blow the lid off. Fill it halfway, remove the center cap and cover the hole with a towel.
Choose ripe, deep red tomatoes. Roasting concentrates flavor but cannot add it. Out of season, plum tomatoes are the most reliable choice.
Swaps
No Basil (Fresh)? A pinch of dried oregano roasted with the tomatoes, or fresh parsley blended in.
No Balsamic Vinegar? Red wine vinegar with a small pinch of sugar.
No Broth (Vegetable)? Water with an extra pinch of salt; the roasted tomatoes carry plenty of flavor.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens slightly, so thin it with a splash of water.
Freezer: 2 to 3 months for best quality. Freeze it flat in bags; it may separate a little, so whisk it as it warms.
Reheat: In a saucepan over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix