Roasted Tomato Soup – a Way to Enhance a Flavour
Tomato soup is probably the second favourite soup in Poland, just after rosół (chicken broth). Typically, the Polish version is rather thin. There is even a joke that on Sunday you have rosół, and on Monday you have tomato soup, as it is just a question of adding tomato purée to the chicken broth. It is not entirely true (but it may be if you are in a rush!) as you can make it with fresh tomatoes and it does taste great then.
But I have always preferred thicker soups. So I make my Roasted Tomato Soup with plenty of tomatoes but also red peppers, onions and garlic. Roasting all these vegetables adds an intense flavour. This is so important especially in winter when – unfortunately – many tomatoes have hardly any taste. After liquidising the vegetables, you can adjust the amount of stock to your liking. You can add more if you prefer to serve the soup with pasta but if you – just like me – prefer a thick soup, add only 750ml of the stock. This way you will end up with a beautiful, flavoursome and creamy result.