Dining and Cooking
Roasted Tomato Soup
In American Recipes

Roasted Tomato Soup

If you’re craving tomato soup, forget the tin stuff. You need to make this instead. Start by slicing the tomatoes in half. Then roughly chop the onion. Place the sliced tomatoes onto a tray along with the rest of your tomatoes and the onion. Slice the top off the garlic. Add some olive oil. Then wrap it up tightly. Then place it on your tray. Drizzle some oil on the tomatoes. Season with salt and some black pepper. Then roast in the oven at 200° C until it’s blistering and slightly charred. After about 30 minutes, it should look like this. Then melt some butter in a pan. Squeeze out the roasted garlic. Ow, that’s very hot. Remove the stalk from any tomatoes. Add the tomatoes and onion in with the garlic. I like to add a splash of balsamic vinegar for depth. And some maple syrup or honey to balance the flavors. If you like, you can also add a teaspoon of smoked paprika. We want this to gently simmer away for a few minutes. Transfer it to a blender. Add some chicken stock. Then blend this for about 30 seconds until it’s nice and smooth. Add some cream. Finish with a little salt and black pepper. Stir it through. Then it’s ready to serve. Finish with a drizzle of olive oil, some cream, and fresh basil. Look at that. That is absolutely banging. Lovely.

32 Comments

  1. @MealswithMax

    Ingredients (2-3 servings):
    800g plum tomatoes
    1 onion
    1 bulb of garlic
    1 tbsp olive oil
    1 tbsp butter
    1 tsp maple syrup
    200ml chicken stock
    2 tbsp cream
    1 tsp balsamic vinegar
    1 tsp smoked paprika
    Salt
    Black pepper
    Fresh basil

    ———

    Method:
    1. Roughly chop the tomatoes, and onion.
    2. Slice off the top of the garlic, drizzle with olive oil and wrap in foil.
    3. Place everything onto an oven tray, drizzle olive oil on the onion and tomato, season with salt and pepper, and roast for 25-30 minutes until blistered and caramelised at the edges.
    4. In a large saucepan, melt the butter over medium heat. Squeeze the roasted garlic from its skin into the pan, then add the roasted tomatoes and onion. Stir in the balsamic vinegar, smoked paprika and maple syrup, simmer for a few minutes.
    5. Pour it into a blender, along with the stock, then blend until completely smooth.
    6. Return to the pan, stir through the cream, add some salt and pepper to taste, then simmer for 1-2 minutes.
    7. Ladle into bowls, drizzle with cream, and top with fresh basil. Serve with buttery toast, grilled cheese, or enjoy on its own. Lovely!

  5. @T2revell

    I’m allergic to poultry so I will be using vegetable or beef broth thank you very much lol

  6. @Lullikasso

    This looks so delicious 😋 but it’s currently 9 p.m and I‘m so mad that this video showed up because now I‘m hungry af but can’t get food.

  12. @EpU24

    Influencers without a job really expect people with actual jobs to have all the time ever.

  13. @greggbambu411

    I love his recipes but I hate "mixy mixy" . I watch the reals dreading that mixi mixi is coming. This video was a great relief as it didn't contain the mixi phrase. Thanks. Great food
    There's a German guy who ends his video with "Wonderbar" it drives me crazy. I race to turn off the video before he utters the word.

  14. @carolineh846

    Awe come on max where is the mixey mixey 😅😅😅 love your recipes so delicious and filling and no rubbish in them all healthy beautiful meals. Thanx for your time and patience stay safe n well ❤❤❤❤❤

  17. @charissecoal

    Considering tomatoes can get up to $2.30 in NZ my soup is going to be a tad smaller 😂 don’t even get me started on cherry tomatoes

  29. @philplace2726

    My tomato soup efforts have always been so-so, but I'm deffo trying this one! Brill recipe! Ta! PS do you have one for roasted pepper soup? Or would just substituting the toms with peppers work…??? Just a thought.