Roasted tomato soup + cheesy sour cream toast

roasted tomato soup

A hearty tomato soup with cheesy bread on the side.



Roasted tomato soup

  • about 1300g (3 pounds) tomatoes, halved lengthwise
  • 8 small garlic cloves, peeled
  • 2 medium shallots, peeled
  • 4 tablespoons olive oil (or more)
  • 2 teaspoons sea salt
  • few grinds of black pepper
  • 360ml (1 1/2 cups) vegetable stock
  • 1 tablespoon tomato paste
  • 2 teaspoons sweet paprika
  • small pinch of nutmeg
  • small pinch of dried thyme
  • more salt to taste
  • garnish: fresh basil and parsley, roughly chopped

Cheesy oven toast

  • 180g (3/4 cup) sour cream
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon chopped fresh parsley
  • 4 slices from a large loaf of white bread (or any of your choice)
  • about 150g (5 oz) Gouda cheese, sliced


Roasted tomato soup

  1. Preheat the oven to 200°C (400°F) and line a large baking sheet with aluminum foil.
  2. Spread the tomatoes over the baking sheet, halved side up, along with the shallots and garlic.
  3. Drizzle with olive oil, sprinkle with salt and black pepper. Roast for about one hour, until tender (the shallots will be translucent).
  4. Leave the oven turned on. Transfer everything, the juices left on the baking sheet too, to a food processor and pulse until finely pureed.
  5. Transfer to a medium pot, add the vegetable stock, tomato paste, ground paprika, nutmeg and thyme and bring to a boil.
  6. Lower heat to medium and let soup simmer for about 15-20 minutes.
  7. Remove from heat, taste and season with extra salt and pepper, if necessary.
  8. Sprinkle soup with chopped parsley and basil before you serve.

Cheesy oven toast

  1. Prepare as the tomatoes roast.
  2. In a small bowl, combine the sour cream, ground paprika and parsley. Stir until incorporated.
  3. Spread a thick layer of sour cream over each bread slice.
  4. Completely cover every slice of bread with cheese.
  5. Place on a baking sheet, lined with baking paper, and set aside.
  6. As you cook the soup, or after it’s done, bake the cheesy bread in the oven until the cheese is completely melted and bubbly, about 10-15 minutes. (l like to leave it long enough that it gets a bit crispy.)
  7. Serve immediately.


Soup can be made one day ahead, stored in the fridge. Reheat before serving.

I prefer to use plum tomatoes when making this soup, but often use a mixture of plum and vine tomatoes.

Sometimes, if the tomatoes are too acidic, I add a teaspoon of sugar to the soup.

Inspired by and adapted from Smitten Kitchen and Bon Appétit.