I like my tomatoes fresh and sweet.

But over the last few weeks, as summer ebbed away, I haven’t felt so inclined toward salads. One day, staring at a bowl of tomatoes that needed to be used, I accepted that autumn was here for sure and decided to make soup.

And it was so good, I’m ready to embrace soup season now.

This soup is really tasty, but it takes longer than usual to make because you have to roast the tomatoes first. I roasted them the night before while I had the oven on for scones and made the soup the next day. If you prepare like that, this soup is quick to make.

Here’s what you need (approximately):

2 lbs tomatoes

2 medium red onions

6 cups vegetable stock

2 glugs of oil (I use rapeseed)

Salt, black pepper and chili flakes

To roast the tomatoes:

Pour a glug of oil into a roasting dish and add salt, pepper and ground chili flakes (optional). Pop the dish into a moderate to hot oven (you don’t want it too hot or the chili will burn) for a couple of minutes while you halve the tomatoes and remove the green stalky bit.

Retrieve the dish from the oven and rub the cut side of each tomato half in the seasoned oil and then place curved side down on the tray. Put the tomatoes back in the oven and roast for 20 to 30 minutes (every oven is different, so keep an eye on them). Remove them when they’re soft and fragrant, but still reasonably solid.

To make the soup:

Chop the onions while you heat a glug of oil in a large saucepan. Add the onions and a sprinkling of salt. Allow them to soften for a couple minutes. Add the tomatoes and mix with the onions. Cover with a lid and allow to sweat—not caramelize—on moderate to low heat for a couple minutes.

Remove the lid and add your stock. Bring to the boil, and then reduce and simmer for 15 to 20 minutes. Then blend quickly and serve.

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Relephant:

Easy Peasy Minestrone Soup {Vegan, Gluten-Free Recipe}

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Author: Hilda Carroll

Editor: Evan Yerburgh

Photo: author’s own