Recipes › Patio Tomato › Roasted Patio Tomato Soup
Roasted Patio Tomato Soup
When patio tomatoes come in fast and furiously from container plants, this soup uses them up brilliantly. Roasting first concentrates their sweetness; blending gives a silky, deep-flavored result. Serve with a grilled cheese on the side for one of the most satisfying simple meals imaginable.
Patio Tomato is usually ready April to May. More patio tomato recipes, or see what to sow this month where you are.
Ingredients
- 2½ lbs patio tomatoes, halved
- 1 medium yellow onion, quartered
- 5 garlic cloves, unpeeled
- 3 tbsp olive oil
- 1 cup vegetable stock
- ¼ cup heavy creamOmit for dairy-free
- 4 sprigs fresh thyme
- 1 tsp salt and black pepper, to taste
Contains: milk.
Method
- Preheat oven to 400°F. Arrange tomatoes cut-side up, onion quarters, garlic cloves, and thyme on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast 35 minutes until caramelized.About 37 min
- Squeeze garlic from skins. Transfer all roasted vegetables and any juices to a blender with stock. Blend until very smooth.About 5 min
- Strain if desired. Warm in a saucepan. Stir in cream. Taste and adjust seasoning.About 8 min
- Ladle into warm bowls. Swirl with extra cream and finish with a grind of black pepper and fresh basil.About 2 min
Tips
- Don't skip roasting — it adds depth that sautéed tomatoes simply can't match.
- Strain through a fine sieve for a restaurant-quality smooth soup.
- Patio tomatoes tend toward sweetness — a splash of sherry vinegar in the blender balances it.
Ring the changes
- Serve at room temperature with basil oil for a chilled summer soup variation.
- Add a tablespoon of red miso before blending for deep umami complexity.
Keeping it
Refrigerate for up to 4 days. Freeze without cream for up to 3 months.
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More from the same crop
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