Creamy tomato soup & perfectly roasted vegetables
A cozy soup from pantry staples, and a simple guide to roasting broccoli, potatoes, carrots and cauliflower until they are browned at the edges and tender inside.
Recipe oneHow to make tomato soup
Ingredients
- 2 tbsp olive oil or butter
- 1 onion and 3 garlic cloves, chopped
- 1 can (28 oz / 800 g) whole peeled tomatoes
- 2 cups (480 ml) vegetable or chicken stock
- 1 tsp sugar, 1 tsp salt, pepper
- ¼ cup cream or milk (optional)
- Fresh basil to finish
Method
- Soften the onion in oil over medium heat, 6–8 minutes. Add garlic for 30 seconds.
- Add tomatoes with their juice, stock, sugar and salt. Break the tomatoes up with a spoon.
- Simmer 20 minutes.
- Blend until smooth with an immersion blender, or in batches in a blender with the lid vented.
- Stir in cream, taste, and adjust salt. Serve with basil.
A pinch of sugar rounds out the acidity of canned tomatoes.
Pair it with a grilled cheese sandwich: butter two slices of bread, add cheese between, and cook over medium-low heat 3–4 minutes per side until golden and melted.
Recipe twoHow to roast vegetables
- Heat the oven to 425°F (220°C) with a rimmed baking sheet inside.
- Cut vegetables into even pieces so they cook at the same rate.
- Toss with 2 tbsp oil per pound, ½ tsp salt and pepper until lightly coated.
- Spread in a single layer on the hot sheet. Crowding steams them instead of browning.
- Roast, turning once halfway, until tender and caramelized at the edges.
| Vegetable | Cut | Time at 425°F |
|---|---|---|
| Broccoli | Florets | 15–20 min |
| Cauliflower | Florets | 20–25 min |
| Carrots | Sticks or ½-inch coins | 20–25 min |
| Potatoes | 1-inch cubes | 30–40 min |
| Bell peppers / onions | Wide strips / wedges | 20–25 min |
| Brussels sprouts | Halved | 20–25 min |
Seasoning ideas
- Garlic-lemon: garlic powder, lemon zest and juice after roasting
- Smoky: smoked paprika and a pinch of cumin
- Italian: dried oregano and grated Parmesan in the last 5 minutes
- Sweet-spicy: a little maple syrup and chili flakes on carrots
TroubleshootingIf it goes wrong
- Soupy, watery vegetables: pan was overcrowded or vegetables were damp. Dry them well and use two pans.
- Burnt edges, hard centers: pieces too small or too uneven. Cut larger and keep sizes consistent.
- Bitter tomato soup: add a pinch more sugar, or a small knob of butter, and simmer a few more minutes.
- Grainy soup: blend longer, or strain through a sieve.
QuestionsFAQ
Can I use fresh tomatoes?
Yes, about 2½ lb ripe tomatoes, chopped, or roasted first for deeper flavor. Out of season, canned tomatoes are often more flavorful.
Is it safe to blend hot soup?
Yes, with care. Fill the blender no more than half full, vent the lid, and cover it with a towel, or use an immersion blender.
How long do roasted vegetables keep?
Refrigerated in a sealed container, about 3–4 days. Reheat in a hot oven to recrisp them.
Can I freeze tomato soup?
Yes, for up to 3 months. Freeze it before adding cream and stir that in when reheating.