Spanish Roasted Tomato and Almond Soup Recipe
This soup is a warm cousin of Andalusian ajo blanco – instead of serving it ice-cold, you get a bowl of thick, roasted-tomato-scented cream with ground almonds. In Spain, soups like this often appear in autumn, when tomatoes are still sweet but the evenings are getting cooler. It’s a great way to use up tomatoes that have softened a bit and no longer look perfect for salad.
A silky, comforting soup that combines the sweetness of roasted tomatoes with the nutty richness of almonds, inspired by classic Andalusian ajo blanco but served warm for cooler days.
Chef's tips
Use ripe, flavorful tomatoes – the soup’s taste depends heavily on their quality. If your tomatoes are less sweet, balance the flavor with a pinch of sugar or a bit more vinegar. Blending the soup thoroughly is key to achieving a really smooth, creamy texture.
How to serve
Serve in warm bowls, drizzled with good-quality extra virgin olive oil. Add crunchy toppings like toasted bread cubes or chopped toasted almonds. A simple green salad and a glass of dry white wine make it a complete meal.
Ingredients
- tomatoes - 800 g
- almonds - 80 g
- onion - 1 piece
- garlic - 3 clove
- vegetable stock - 700 ml
- bread - 40 g
- olive oil - 3 tablespoon
- wine vinegar - 1 tablespoon
- paprika - 0.5 teaspoon
- salt
- black pepper
Preparation
- Preheat the oven to 200°C (top and bottom heat).
- Cut the tomatoes in half, place them cut side up on a baking tray lined with parchment paper, drizzle with 1 tablespoon of olive oil, lightly salt, and roast for 20–25 minutes, until they soften and are slightly browned at the edges.
- Peel the onion and dice it; peel the garlic and chop it finely.
- Heat 2 tablespoons of olive oil in a pot over medium heat, add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the garlic and fry for about 1 more minute, until it becomes very fragrant.
- Add the bread cut into pieces and the almonds, and cook, stirring, for 2–3 minutes, until lightly toasted.
- Transfer the roasted tomatoes to the pot along with any juices from the tray, pour in the stock, add the smoked paprika, a pinch of salt, and pepper.
- Bring to a boil, reduce the heat, and simmer for 10 minutes with the lid on.
- Remove the pot from the heat, add the wine vinegar, and blend the soup with a hand blender until smooth and creamy; if it is too thick, add a little water or more stock.
- Taste, season with salt and pepper as needed, and serve hot, drizzled with a little olive oil.
Storage
No storage information available for this dish.
This soup is my go-to way of saving tomatoes that are a bit too soft for salads. The roasting concentrates their flavor, and the almonds give the soup body without needing cream.
