This luscious, creamy, thick soup is loaded with roasted and sun-dried tomatoes, garlic and fresh thyme; in addition, the chilli flakes add a wonderful warming sensation, without overpowering the natural flavours. Roasting and caramelising the tomatoes, with the onion, garlic and thyme, helps develop the vegetables’ natural sweetness and enhances all the flavours. The unami affect of the parmesan further enhances these flavours and using milk, rather than stock and cream, guarantees a creamy, yet healthy, rich, filling soup. Together with the crispy parmesan croutons, this soup packs a huge flavour and texture punch, and is perfect for this time of year.
Quick and easy to make, this soup is ideal as a starter, or as a satisfying lunch, with some fresh, crunchy bread, on the side.
How to make Cream of Roast Tomato Soup with Sun-Dried Tomatoes and Parmesan Croutons
Collect all your ingredients together:
For the soup:
fresh tomatoes, quartered
cloves of garlic, peeled and smashed
onion, peeled and sliced
sprigs of fresh thyme
chilli flakes, or to taste
freshly ground black pepper
olive oil from sun-dried tomatoes
parmesan cheese, finely grated, to taste
milk or coconut milk
bread of choice
salt and pepper
parmesan cheese, finely grated
drizzle with fresh cream, coconut cream or natural yoghurt loosened with a little milk
sprinkle with chopped herbs such as basil, coriander, chives or parsley
Fresh country bread, white or brown, garlic bread, fresh naan or flatbread
How to make this warming and fabulous soup:
Prepare the vegetables and toss into a large cast iron pan with the sun-dried tomatoes.
garlic, peeled and smashed
onion, peeled and sliced
Add the thyme, salt, pepper, chilli flakes and olive oil from the sun-dried tomatoes to the pan. Toss thoroughly, making sure everything is covered with oil and seasoning.
Cook in a pre-heated oven for 20 minutes. After 20 minutes, remove from the oven, stir, and cook for a further 15 – 20 minutes, or until very soft and lightly caramelised.
Remove from the oven and allow to cool for 15 minutes.
Discard the thyme and transfer the vegetables, and any delicious sticky bits, to a food processor or blender and blitz until blended.
Add 500ml milk to the blender with the parmesan cheese and blitz to thoroughly mix and ensure it is as smooth as possible. Add any extra milk, as necessary, to get the consistency you are looking for.
Pour the soup back into the cast iron pan, bring to a simmer, taste and adjust seasoning, if necessary. Whether or not you need the honey, will depend on the natural sweetness of the tomatoes.
To serve: pour into warmed bowls, drizzle with cream/yoghurt, scatter over some croutons and finish with chopped herbs. Serve with fresh or garlic bread.
Make the Parmesan Croutons:
Slice the crusts off the slices of bread and cut or tear into 1½ cms – 2 cms cubes.
Put the oil, salt and pepper into a mixing bowl, add the bread and toss really well, ensuring that all the bread is covered in oil.
Tip out onto a baking tray, making sure they are spread out well and the pan is not overcrowded.
Place in the oven, underneath the tomatoes, for 3 – 5 minutes, or until they are starting to lightly brown on the edges and feel a little crispy.
Remove from the oven, stir, and grate over some parmesan, to taste. Put back in the oven for a further 3 – 5 minutes or until golden and crisp. Remove from the oven and set aside.
1, 2, 3 Croutons
4, 5 Parmesan
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Cream of Roast Tomato Soup with Sun-Dried Tomatoes and Parmesan Croutons
A luscious, creamy, thick soup, loaded with roasted and sun-dried tomatoes, garlic and fresh thyme; the addition of chilli flakes adds a wonderfully warm, flavour punch. Roasting and caramelising the tomatoes, with the onion, garlic and thyme, helps develop the vegetables’ natural sweetness and enhances all the flavours.