Roasted Juanita tomato soup
Small, sweet tomatoes spend time in the oven before becoming a rich soup. Onion, garlic and a little tomato purée build depth, while a cautious splash of acidity brings the flavour together.
Jump to the recipe ↓AI-generated illustration.
Optional: keep the screen awake while following the recipe. Uses more battery.
All recipes start at 4 people.
Ingredients now shown for 4 people.
Cuisine: International
Estimated timing: about 10 min preparation · about 45 min cooking. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Roast the tomatoes
Heat the oven to 200 °C conventional. Halve the tomatoes and put in the dish with a little of the olive oil, salt and pepper. Roast for 25–30 minutes until soft and lightly coloured. Keep all the juices.
Build the base while the tomatoes roast
Finely chop onion and garlic. Cook onion in the remaining oil until soft and translucent, about 8–10 minutes. Add garlic near the end. Cook the tomato purée for about one minute. A little chilli can be added with the purée.
Simmer
Add roasted tomatoes with all their juices and the vegetable stock. Simmer for about 15 minutes.
Blend the soup
Remove the pan from the heat and use a stick blender to reach your preferred consistency. Keep the blender head submerged to prevent splashes. Sieve if you want a completely smooth soup.
Season
Start with some of the vinegar and taste before adding the rest. Adjust salt and pepper, and optional cream or crème fraîche. Serve with a little basil and good bread.
Get to know the spices in this dish
About this version
Home-tested with excellent results. The recipe brings together the earlier Juanita version; chilli is an optional addition for more kick.
Good to know before you cook
Pasta goes in after blending
Cook any pasta separately until almost al dente. Add after blending and finish gently in the soup for 1–2 minutes.
More kick without losing the tomato flavour
Start with a little chilli and taste as you go. Aim for warmth behind the tomatoes, rather than a hot chilli sauce.
Bread alongside
Cold-fermented focaccia works well. Depending on the accompaniments, the soup can be a light meal or a generous starter.