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Roasted Tomato Soup
Rated 5.0 stars by 1 users
Category
soup
Cuisine
Vietnamese
There's nothing quite as comforting as a bowl of homemade roasted tomato soup. This recipe brings out the deep, rich flavors of oven-roasted tomatoes, caramelized onions, and sweet, tender garlic. The secret ingredient—Red Boat fish sauce—adds an umami depth that perfectly balances the creamy texture and fresh herb garnish. Pair it with crispy grilled cheese croutons for the ultimate cozy meal that's perfect for any time of the year.
Courtesy of Sylvia Nguyen:Nguyen Food Stall
Ingredients
- 8 medium-sized tomatoes
- 1 large onion, peeled and quartered
- 2 whole heads of garlic, tops trimmed
- Olive oil
- 2 tsp dried oregano
- Salt and pepper (to taste)
- 1/3 cup heavy cream
- 1 tsp sugar
- 1 tbsp Red Boat fish sauce (our secret ingredient)
- 1 tsp chicken bouillon
- 1.5 cups low-sodium chicken broth
- Salt (start with 1 tsp, adjust to taste)
- Drizzle of olive oil
- Extra cream
- Fresh cilantro
- Grilled cheese croutons (recipe below)
- Bread (your choice of toast)
- 2-4 slices American cheese
- Butter (for grilling)
For Roasting:
For the Soup:
For Garnishing (Optional):
For Grilled Cheese
Directions
Roast the Vegetables
Preheat your oven to 375°F (190°C)
- Arrange the tomatoes, onion, and garlic heads on a baking tray. For the garlic, cut off a small portion of the top of each head so the cloves are exposed.
- Drizzle everything with olive oil, then sprinkle with oregano, salt, and pepper.
- Tip: Wrap the garlic heads in foil for even roasting and a soft, spreadable texture.
- Roast for 30-40 minutes, or until the tomatoes are soft and slightly charred, and the garlic is tender.
Prepare the Soup Base
Remove the roasted vegetables from the oven and squeeze the garlic cloves out of their skins.
- In a blender, combine the roasted tomatoes, onion, and garlic. Blend until smooth.
Simmer the Soup
Pour the blended mixture into a medium pot and bring it to a simmer over medium heat.
- Add the heavy cream, sugar, fish sauce, chicken bouillon, and chicken broth.
- Season with salt, starting with 1 tsp and adjusting to taste.
- Stir and let the soup simmer for another 4-5 minutes, or until it reaches your desired thickness.
Grilled Cheese
Heat a pan over medium heat and melt butter.
- Butter both slices of bread and place one slice on the pan.
- Add a slice of American cheese, then top with the other slice of bread.
- Grill until golden brown on one side, then flip and brown the other side.
- Remove from the pan when both sides are crisp and golden.
- Optional: Chop the grilled cheese into small squares or triangles to make croutons.
Serve
Pour the tomato soup into bowls.
- Drizzle with olive oil and extra cream, and top with fresh cilantro.
- Add grilled cheese croutons for an indulgent touch.
