Soupe de tomates rôties – French-style roasted tomato cream soup Recipe
French-style roasted tomato cream soup has a deeper flavor than regular tomato soup because the vegetables are first browned in the oven. In France, such soups are often served as the first course in a home menu, especially in summer and early autumn when tomatoes are at their best. It’s a bit like oven-baked tomato soup, with a light hint of herbs and garlic.
Pieczone pomidory z tymiankiem to klasyczne połączenie kuchni Prowansji, gdzie wykorzystuje się bardzo dojrzałe, sezonowe warzywa. Takie kremy często pojawiają się w bistrach jako lekkie, ale intensywne w smaku pierwsze danie.
Roasting the tomatoes, onion, carrot, and garlic before cooking concentrates their natural sweetness and adds a subtle caramelized, almost smoky depth that you can’t get from a regular tomato soup. The French-style touch of thyme and cream makes it elegant yet still very simple to prepare.
Dlaczego ta wersja działa
- Pieczenie pomidorów z warzywami buduje karmelowe nuty i wzmacnia umami bez koncentratu.
- Czosnek pieczony w łupince daje słodki, kremowy smak bez goryczy.
- Gotowanie po zmiksowaniu pozwala odparować nadmiar wody z bardzo soczystych pomidorów.
- Regulowana ilość śmietanki pozwala łatwo dostosować intensywność i lekkość kremu.
Chef's tips
Use ripe, flavorful tomatoes – plum or vine tomatoes work especially well. Don’t skip the pinch of sugar: it doesn’t make the soup sweet, it just balances the acidity of the tomatoes. If your oven browns unevenly, rotate the tray halfway through roasting so the vegetables color evenly.
How to serve
Serve in warm bowls with a swirl of cream or natural yogurt and a few fresh thyme leaves or basil on top. Pair with toasted baguette slices rubbed with garlic, or a simple grilled cheese sandwich for a more filling meal.
Na co uważać
- Nie skracaj mocno pieczenia – jeśli warzywa tylko się podduszą, smak będzie płaski.
- Po dodaniu śmietanki nie doprowadzaj zupy do wrzenia, by uniknąć zwarzenia i grudek.
Ingredients
- tomatoes - 1200 g
- onion - 1 piece
- garlic - 4 clove
- carrot - 1 piece
- vegetable stock - 700 ml
- olive oil - 30 ml
- thyme - 4 sprig
- sugar - 5 g
- cream - 50 ml
- salt
- pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the tomatoes, cut them into halves or quarters, and remove the hard cores. Peel the onion and cut it into thick slices, peel the carrot and cut it into slices.
- Arrange the tomatoes skin-side down on the tray, add the onion, carrot, and unpeeled garlic cloves. Drizzle everything with olive oil, sprinkle with a pinch of salt, pepper, and sugar, and add the thyme sprigs.
- Place the tray in the oven and roast for 25–30 minutes, until the tomatoes are lightly browned at the edges and the onion has softened and started to caramelize.
- Transfer the roasted vegetables to a pot, squeeze the soft flesh out of the garlic cloves (discard the skins), and pour in the stock. Bring to a boil, then reduce the heat and cook for another 10 minutes.
- Remove the thyme sprigs. Blend the soup with a hand blender until smooth. If you want a very velvety texture, you can pass it through a sieve.
- Add the cream, stir, and if needed season with salt, pepper, and a little sugar if the tomatoes were very sour. Heat for a moment longer, but do not let it boil vigorously.
- Serve hot with a dollop of cream or yogurt and a little fresh herbs on top.
Storage
Krem przechowuj w lodówce do 3 dni; po schłodzeniu wyraźnie gęstnieje, więc przy podgrzewaniu dolej odrobinę wody lub bulionu i delikatnie wymieszaj. Do mrożenia najlepiej odłóż porcję bez śmietanki i dodaj ją dopiero po rozmrożeniu i podgrzaniu.
This soup is a great way to use up a surplus of summer tomatoes that are slightly overripe. It also tastes even better the next day, so it’s perfect for cooking ahead for a relaxed French-style lunch or dinner.
