Roasted Tomato Soup

A hearty, dairy-free, no-fuss recipe that brings out the best in every tomato

For our October dinner party we decided not to follow a specific cuisine, and rather just make all of the food orange. It’s been on the bucket list of dinner parties to throw, so an all black table setting situation with orange food felt perfect to bring in those spooky vibes.

My mother makes an amazing chunky tomato soup with cream, but I was looking to make something that was a bit smoother and dairy-free. What I made as a result is absolutely stunning. I looked at two separate recipes on YouTube for tomato soup and found aspects of each one that I really liked:

1. This one from Gordon Ramsey

   1. From this, I really loved his use of fresh tomatoes for the base as opposed to using canned tomatoes. This is perfect for your weekly farmers market shop, where you can ask any booths with produce if they have seconds, or cooking tomatoes. These are basically the tomatoes that aren’t the prettiest in the batch, or might have burst, but are still perfectly okay to eat and that they will sell to you for cheap.

2. This one from Brian Lagerstrom

   1. From this recipe, I found that if I really wanted was a smooth soup, I had to strain, extra dish be damned! He also helped inspire the grilled cheese that I am serving with the soup, but that’s a story for another day.

So, without further ado, here is my step-by-step Roasted Tomato Soup recipe: