Roasted Tomato Soup with Herbed Croutons and Chorizo.


here are soup aficionados out there who gave a very complicated recipe for gaining the most amazing tasting tomato soup. This is my go to recipe and it has not changed in all the years I have been making it, so I am happy to share it knowing some may find it too simple.
Try it, let me know what you think.


2.5kgs great tomatoes (smell them and they will make you really want to eat them because you know they will taste good)
2L vegetable stock
Rock salt
Olive oil
Crusty bread
Dried herbs (I used Oregano and Rosemary )
1 chorizo sausage ( skin removed) chopped to small pieces.


Preheat the oven to 160°C.
Line a large oven tray with foil.
Chop the tomatoes in half and lay in a single layer onto the foil.
Drizzle with olive oil and sprinkle with rock salt.
Place in the oven for 4 hours.
Once the 4 hours is up blitz the roasted tomatoes to a pulp and pass through a sieve into a large saucepan. Push all the liquid out so you are left with skin and pulp in the sieve and smooth juice in the saucepan.
Add the vegetable stock.
Bring it to the boil and reduce by half until the soup thickens.
If the soup is still not thick enough you can mix a little cornflour and water together and add this to the soup to thicken it. The need to do this will depend on the size of the tomatoes .
Season to taste.


Chop the crust bread into bite size pieces.
Place into a bowl.
Drizzle enough olive oil to lightly coat all the bread, then add the dried herbs and a little salt and pepper.
Hands in to the bowl and lightly toss to combine.
Place on to a lined baking tray and cook on 180 for approx 30 minutes or until the are golden brown and crispy.


Fry in a dry fry pan until they are a little crispy then drain on paper towel.

Serve the soup with croutons and Chorizo on top.


Remember great quality ingredients speak for themselves, the better they are the tastier the result.

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