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Roasted Tomato Soup Recipe

Name: Bog & Barley Irish Pubs ROASTED TOMATO SOUP Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 2 lbs ripe tomatoes (roma or vine-ripened), halved; 1 cups cherry tomatoes, whole; 1 cups yellow onion, coarsely chopped; 6 units garlic cloves, peeled; 3 tbs olive oil; 1 tbs tomato paste; 1 tsp dried thyme; 1 tsp granulated sugar; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 cups vegetable or chicken stock (low-sodium preferred); 0.5 cups heavy cream; 1 tbs unsalted butter; 0.25 cups white wine (optional); 0.25 cups fresh basil leaves, roughly chopped; 2 tbs fresh chives, thinly sliced (for garnish); 3 cups soda bread (stale or day-old), cut into 1/2" cubes; 2 tbs unsalted butter (melted) or olive oil; 3 oz Irish cheddar, grated; 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper

Inspired by Bog & Barley Irish Pub

Time1h 10m

Serves4

Irish Cheddar, Soda Bread Croutons, Chives

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Ingredients

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Roasted Tomato Base

2 lbs ripe tomatoes (roma or vine-ripened), halved

1 cups cherry tomatoes, whole

1 cups yellow onion, coarsely chopped

6 units garlic cloves, peeled

3 tbs olive oil

1 tbs tomato paste

1 tsp dried thyme

1 tsp granulated sugar

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Liquid & Finishing

4 cups vegetable or chicken stock (low-sodium preferred)

1/2 cups Heavy cream

1 tbs Unsalted butter

1/4 cups white wine (optional)

1/4 cups fresh basil leaves, roughly chopped

2 tbs fresh chives, thinly sliced (for garnish)

Soda Bread Croutons & Cheddar

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

2 tbs unsalted butter (melted) or olive oil

3 oz Irish cheddar, grated

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Method

Roasted Tomato Base

Preheat and prepare tomatoes

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. On the sheet, arrange halved tomatoes and whole cherry tomatoes cut-side up where applicable.

Season and roast

Toss the prepared tomatoes, chopped onion, and whole garlic cloves with 2 tablespoons olive oil, tomato paste, dried thyme, granulated sugar, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer. Roast for 30–35 minutes, stirring once halfway through, until tomatoes are caramelized and slightly collapsed.

Finish roasting

If pieces start to brown too quickly, reduce oven to 400°F (200°C) and continue until soft and caramelized. Remove from oven and let cool 5 minutes.

Liquid & Simmer

Sauté and deglaze

In a large soup pot over medium heat, warm remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the roasted tomato mixture (including any juices from the sheet) and sauté for 2–3 minutes. If using, add the white wine and simmer 2 minutes to deglaze and reduce slightly.

Add stock and simmer

Add the vegetable or chicken stock and remaining 1/2 teaspoon kosher salt. Bring to a gentle simmer, cover partially, and cook 12–15 minutes to let flavors marry.

Purée the soup

Turn off heat. Use an immersion blender to purée until very smooth. Alternatively, carefully transfer soup in batches to a blender and blend until smooth, then return to pot.

Finish with cream and basil

Over low heat, stir in heavy cream, remaining 1 tablespoon butter, and chopped basil. Taste and adjust seasoning with additional salt and pepper as needed. Keep warm but do not boil after adding cream.

Soda Bread Croutons & Assembly

Prepare croutons

Preheat oven to 375°F (190°C). Toss soda bread cubes with melted butter (or olive oil), sea salt, and 1/8 teaspoon black pepper until evenly coated. Spread on a baking sheet in a single layer.

Toast and add cheddar

Bake for 8–12 minutes, stirring once, until golden and crisp. In the last 2 minutes, remove from oven briefly, sprinkle grated Irish cheddar over the croutons, and return to oven until cheese melts and becomes lightly golden. Remove and cool slightly.

Plate and garnish

Ladle hot roasted tomato soup into bowls (about 1.25 cups per serving). Top each bowl with a handful of warm soda bread croutons with melted Irish cheddar. Finish with a sprinkle of thinly sliced fresh chives and a small drizzle (about 1/2 tsp) of olive oil if desired.