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New Roasted Tomato Soup Recipe

Name: Bog & Barley Irish Pubs NEW ROASTED TOMATO SOUP Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Irish
Ingredients: 2 lbs ripe roma or vine tomatoes; 1 whole red bell pepper; 1 whole yellow onion; 1 whole carrot; 6 whole garlic cloves, peeled; 3 tbs olive oil; 1 tbs tomato paste; 4 cups vegetable or chicken stock; 1 tsp dried thyme; 1 tsp granulated sugar; 1.5 tsp salt; 0.5 tsp black pepper, ground; 1 tbs unsalted butter; 0.25 cups heavy cream (optional, for finishing); 2 cups soda bread (stale or day-old), cut into 1/2" cubes; 1 tbs olive oil; 1 tsp unsalted butter (melted); 0.25 tsp garlic powder; 0.25 tsp salt; 0.5 cups Irish cheddar, finely grated; 2 tbs fresh chives, thinly sliced

Inspired by Bog & Barley Irish Pub

Time1h

Serves4

Irish Cheddar, Soda Bread Croutons, Chives

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Ingredients

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Roasted Tomato Soup

2 lbs ripe roma or vine tomatoes

1 whole Red bell pepper

1 whole yellow onion

1 whole Carrot

6 whole garlic cloves, peeled

3 tbs olive oil

1 tbs tomato paste

4 cups vegetable or chicken stock

1 tsp dried thyme

1 tsp granulated sugar

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper, ground

1 tbs Unsalted butter

1/4 cups heavy cream (optional, for finishing)

Soda Bread Croutons

2 cups soda bread (stale or day-old), cut into 1/2" cubes

1 tbs olive oil

1 tsp unsalted butter (melted)

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Garnish

1/2 cups Irish cheddar, finely grated

2 tbs fresh chives, thinly sliced

Method

Roasted Tomato Soup

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Halve the tomatoes; core and seed the red bell pepper and cut into large pieces. Peel and quarter the onion and carrot. Toss tomatoes, pepper, onion, carrot, and whole garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and spread them cut-side up in a single layer on the prepared sheet.

Roast

Roast the vegetables until softened and lightly charred at the edges, 30–40 minutes, stirring once halfway through for even browning. The tomatoes should collapse and concentrate in flavor.

Sauté tomato paste

While vegetables roast, heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy pot over medium heat. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly to remove raw flavor.

Combine and simmer

Add the roasted vegetables to the pot (use tongs to scrape the pan and include any browned bits). Pour in 4 cups of stock, 1 teaspoon dried thyme, 1 teaspoon sugar, and the remaining 1 teaspoon salt (adjust to taste). Bring to a gentle simmer, reduce heat, and simmer 10 minutes to allow flavors to meld.

Blend until smooth

Use an immersion blender to purée the soup directly in the pot until very smooth. Alternatively, carefully transfer soup in batches to a blender and purée until smooth, then return to the pot. If soup is too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Finish and adjust

Stir in 1/4 cup heavy cream (optional) and taste; adjust seasoning with more salt or pepper as needed. Keep warm on low heat while you make croutons and prep garnish.

Soda Bread Croutons

Prepare and toast

Increase oven temperature to 425°F (220°C) if it was lowered. Toss 2 cups soda bread cubes with 1 tablespoon olive oil, 1 teaspoon melted butter, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a small baking sheet and toast 8–12 minutes, tossing once, until golden and crisp. Watch closely to avoid burning.

Garnish and Serve

Plate

Ladle soup into warmed bowls (about 1 to 1 1/4 cups soup per serving).

Top

Sprinkle a generous tablespoon of finely grated Irish cheddar over each bowl so it melts slightly on contact. Add a small handful (about 6–8) soda bread croutons per bowl and finish with a scattering of thinly sliced chives.

Optional drizzle

For extra richness, drizzle a teaspoon of cream or a little olive oil over each bowl before serving.