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Photograph of Cream of Roast Tomato Soup with Sun-Dried Tomatoes and Parmesan Croutons

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.

Serves 3 - 4

Course Lunch, Starter
Keyword croutons, roast tomatoes, soup, Sun-dried tomatoes
Prep Time 15 minutes
Cook Time 45 minutes
Author Susan

Ingredients

For the soup:

  • 600g fresh tomatoes, ideally on the vine, quartered
  • 16g/4 cloves of garlic, peeled and smashed
  • 125g/1 onion, peeled and sliced
  • 70g sun-dried tomatoes
  • 4 sprigs of fresh thyme
  • ⅛ teaspoon chilli flakes, or to taste
  • ¼ plus ⅛ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil from sun-dried tomatoes
  • 25g – 50g parmesan cheese, finely grated, to taste
  • 500ml – 700ml milk or coconut milk
  • 1 teaspoon sugar/honey, optional

Parmesan Croutons:

  • 2 slices of bread of choice
  • 2 tablespoons olive oil
  • pinch of salt and pepper
  • parmesan cheese, finely grated

To serve:

  • Drizzle with fresh cream, coconut cream or natural yoghurt loosened with a little milk
  • Parmesan croutons
  • Sprinkle with chopped herbs such as basil, coriander, chives or parsley
  • Fresh country bread, white or brown, garlic bread, fresh naan or flatbread

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 200°C/220°C/425°F/Gas 6

  3. Make the soup: prepare the vegetables and toss into a large cast iron pan with the sun-dried tomatoes.

    - tomatoes, quartered

    - garlic, peeled and smashed

    - onion, peeled and sliced

  4. 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.

  5. 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.

  6. Remove from the oven and allow to cool for 15 minutes.

  7. Discard the thyme and transfer the vegetables, and any delicious sticky bits, to a food processor or blender and blitz until blended.

  8. 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.

  9. 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.

  10. 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.

  11. Make the Parmesan Croutons: slice the crusts off the slices of bread and cut or tear into 1½ cms – 2 cms cubes.

  12. 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.

  13. Tip out onto a baking tray, making sure they are spread out well and the pan is not overcrowded.

  14. Place in the oven, on the shelf underneath the tomatoes, for 3 – 5 minutes, or until they are starting to lightly brown on the edges and feel a little crispy.

  15. 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. 

  16. Remove from the oven and set aside.

Recipe Notes

Equipment:

  • kitchen scales, measuring spoons, measuring jug
  • chopping board and knife
  • cast iron casserole dish or oven safe frying pan or saucepan
  • food processor or blender
  • baking tray
  • grater