As the days grow shorter and the air carries a faint chill, my kitchen becomes a sanctuary for celebrating the flavours of fall. In this chapter of Soupy September, I’m venturing into the realm of comfort with a bowl of creamy Roasted Tomato Soup with herbs. The magic of roasting transforms humble ingredients into a symphony of flavours that capture the essence of the season. This time of year is perfect for this soup, as tomatoes exist in abundance nearly everywhere. I got some fantastic local tomatoes for only 89 cents per pound!
Roasting is a culinary alchemy that takes the ordinary and transforms it into the extraordinary. As the tomatoes and herbs roast in the oven, their natural sugars caramelize, deepening their flavours and infusing them with a subtle sweetness.
The aroma that fills the kitchen is a promise of the richness to come – guaranteeing comments of “when’s dinner?” from passers by.
Fresh herbs are the heart and soul of this soup. Fragrant basil, earthy thyme, and robust rosemary intertwine, creating layers of complexity that dance across the palate. The herbs not only infuse the soup with their distinctive aromas but also lend a touch of vibrancy to the final dish. Those opting for dried herbs will find their soup falls somewhat flat for what it could be, although the option does remain.
Inspired by the Tiktok trend that swept the platform in 2021, the optional feta brings a familiar tang that is both vibrant and sweet. If certain family members don’t enjoy feta, simply omit it, and perhaps offer it as a garnish for those who do.
Herbed Roasted Tomato Soup: Capturing the Essence of Autumn’s Richness
Ingredients:
- 8-10 ripe tomatoes, halved
- 1 onion, quartered
- 1 head of garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 10 fresh thyme stalks
- 1 teaspoon dried rosemary or one stalk of fresh rosemary
- 2 stalks of basil
- 200 g feta- chunked (optional), use the same amount of cream if preferred.
- Fresh basil leaves, torn (optional for garnish)
- Feta cheese (optional for garnish)
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes, quartered onion, feta, and unpeeled garlic cloves in a baking dish. Drizzle with olive oil and season with salt, black pepper, and add the basil, thyme, and rosemary.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until the tomatoes are softened and slightly caramelized.
- Remove the roasted garlic cloves from their skins.
- Transfer the roasted vegetables to a blender and blend until smooth.
- Optionally, you may strain the soup now for a more luxurious texture.
- Pour the blended mixture into a pot and place it over medium heat.
- Let the soup simmer for a few minutes, allowing the flavours to meld together. This doesn’t need to take long. 5-10 minutes at the most.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the in bowls, garnished with a sprinkle of additional feta and a few fresh basil leaves.
As the sun sets earlier and the nights grow cooler, a bowl of roasted creamy Tomato Soup offers a moment of comfort. It’s a reminder that the kitchen is a canvas for creativity and connection, where basic ingredients transform into nourishing memories that connect us across generations. This soup captures the very essence of autumn – the richness of flavours, the embrace of herbs, and the joy of savouring life’s simple pleasures. It’s the reason it went viral online and the reason it continues to be a family favourite year after year.
Join me again tomorrow for more soupy deliciousness!
