Tomato Soup

Name: Tomato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 cans (two 28 oz cans) whole peeled tomatoes, about 1.6 kg total; 1 yellow onion, cut into 8 wedges; 4 cloves garlic, peeled, left whole; 3 tbsp extra-virgin olive oil; 1 tsp sugar, only if your tomatoes are sharp; 500 ml (2 cups) vegetable stock, Vegetable Stock or store-bought; chicken stock also works, but the soup is then not vegetarian; 30 g (2 tbsp) unsalted butter; 1 pinch chili flakes, optional; 10 g (a small handful) basil leaves; fine sea salt and black pepper, about 6 g (1 tsp) salt

Roasted canned tomatoes, a little butter, and a silky blend

Serves: 4
Hands-on: 15 min
Total: 1 h
Level: Easy

A smooth, bright tomato soup you can make all year from the pantry. Roasting good canned whole tomatoes with onion and garlic concentrates them far beyond what simmering alone can, and a small piece of butter blended in at the end gives a round, velvety finish without needing cream.

Ingredients

2 canswhole peeled tomatoes (two 28 oz cans)about 1.6 kg total
1yellow onioncut into 8 wedges
4 clovesgarlicpeeled, left whole
3 tbspextra-virgin olive oil
1 tspsugaronly if your tomatoes are sharp
500 mlvegetable stock (2 cups)Vegetable Stock or store-bought; chicken stock also works, but the soup is then not vegetarian
30 gunsalted butter (2 tbsp)
1 pinchchili flakesoptional
10 gbasil leaves (a small handful)
fine sea salt and black pepperabout 6 g (1 tsp) salt

Diet: Vegetarian, Gluten-free
Allergens: milk, celery

Method

Heat the oven to 220°C (425°F).
Drain the tomatoes in a sieve set over a bowl, saving the juice. Squeeze each tomato gently to release the seeds and juice into the bowl.
Spread the tomatoes, onion and garlic on a sheet pan. Toss with the oil, 3 g (½ tsp) salt and the sugar if using.
Roast until the tomatoes are browned and sticky at the edges and the onion is soft and charred in places, 35–40 minutes. 38 min
Scrape everything, including the dark juices on the pan, into a pot. Add the saved tomato juice, the stock and the chili flakes. Simmer 5 minutes. 5 min
Off the heat, add the butter and most of the basil and blend until completely smooth, 1–2 minutes with a stick blender (or in batches in a blender, lid vented). 2 min
Taste and season with salt and pepper. If it's too thick, loosen with water. Serve topped with the remaining basil.

Why it works

Draining the tomatoes before roasting lets the flesh brown instead of stewing; the reserved juice goes back in later, so nothing is lost. High dry heat caramelizes the tomatoes' sugars and drives off water, which concentrates flavor. Blending butter in at the end emulsifies its fat into the soup, giving a silky mouthfeel and softening the acidity.

Common mistakes

Roasting the tomatoes in their juice: they steam rather than brown. Drain first.
Leaving the pan juices behind: the dark sticky bits are the best flavor. Scrape them in, with a splash of stock if needed.
Blending a full blender of hot soup with the lid sealed: steam can blow the lid off. Fill halfway and vent.

Variations

Creamy tomato: Replace the butter with 100 ml heavy cream.
Summer tomato: Use 1.6 kg ripe fresh tomatoes, halved, cut side up; roast 45–50 minutes.

Make ahead and storage

Keeps 5 days in the fridge and 3 months frozen.

Notes

Vegan: use vegetable stock and replace the butter with 2 tbsp olive oil. Serve with grilled cheese sandwiches.