Tomato Soup for the Soul 🍅

Hi friends. Thanks for joining me (and if you’re new, I’m Catherine Greer, author and copywriter, lover of Sunday baking, beach walks, good books, and family time. You can find out more about me here.)

Occasionally I share a recipe I love, and today I’m bringing you the best roasted tomato soup.

Easy.

Delicious.

Perfect if you’re in wintery Australia AND a great way to use your beautiful garden tomatoes if you’re in America, Canada, Europe or the UK. ❤️

Roasted Tomato Soup

  • 1.5 kilos of tomatoes

  • 2 large onions

  • 1 HEAD of garlic, cut in half - you’ll see below that I pre-roasted mine a little to make it softer

  • fresh basil and thyme (if you have it)

  • 1 cup cream or coconut cream

  • 1 cup chicken stock

  • olive oil

  • salt and pepper

Instructions:

  1. Heat oven to 200 F (around 480 F). Drizzle olive oil in a large roasting pan.

  2. Roughly dice tomatoes and onion and place in the pan. (I like to cover the onion with the tomato so it gets a little less charred)

  3. Slice garlic in half and add cut side down. (You can also pre-roast a while if you want to)

  4. Sprinkle with salt and pepper.

  5. Bake until the tomatoes are sightly charred — for me this takes around 35 minutes. Your oven might be different.

  6. Pull out of the oven and carefully squeeze the garlic out of its skin. Discard skin.

  7. Transfer to a soup pot if you’re using a stick blender (or into your blender).

  8. Add cream and stock and blend.

Serve with:

And remember this: sometimes, when someone has a broken something (a heart, a home, a person in hospital) — or even something shiny and new (a baby, a home, a job), soup always, always soothes the soul.

Enjoy your beautiful weekend.

Thanks for being here every Sunday with me. I love to send you inspiration and all the tiny joys I can think of to make your life a little sweeter.

Love, Catherine x

PS. The fun stuff!