Delia Smith Roasted Tomato Soup Recipe

Today, I’m going to share with you a delicious recipe for tomato soup, inspired by the famous British cook Delia Smith. This recipe is easy to make, healthy, and full of flavour. You will love the fresh taste of roasted tomatoes, the aromatic basil, and the crunchy Parmesan croutons. Let’s get started!

What is Delia Smith Tomato Soup?

Delia Smith tomato soup is a delicious and easy recipe for tomato soup, inspired by the famous British cook Delia Smith. It is made with roasted tomatoes, garlic, potato, onion, vegetable stock, basil, creme fraiche, and balsamic vinegar. It is served with Parmesan croutons and fresh basil. It is a healthy, satisfying, and versatile dish that can be enjoyed hot or cold, and with different breads and toppings.

• Try: Mary Berry Vegetable Soup Recipes

Why You Should Try Delia Smith Tomato Soup

There are many reasons why you should try this tomato soup recipe, such as:

• It is easy to make, with simple ingredients and steps.
• It is healthy, with low calories, fat, and sodium, and high in vitamins, antioxidants, and fibre.
• It is delicious, with a rich and satisfying flavour and texture.
• It is versatile, as you can serve it hot or cold, and with different toppings and breads.
• It is perfect for any occasion, whether you want a light lunch, a hearty dinner, or a cosy snack.

Delia Smith Tomato Soup Ingredients

To make this tomato soup, you will need the following ingredients:

• 3 lb (1.35 kg) ripe, red, firm tomatoes
• 1½ tablespoons olive oil
• 1 medium onion, chopped small
• 1 medium potato, peeled and chopped small
• 10 fl oz (275 ml) vegetable stock
• 1 clove, garlic crushed
• salt and freshly milled black pepper
• about 1 oz (25 g) fresh basil
• 2 teaspoons chopped fresh basil, plus 4 small sprigs
• 2 rounded teaspoons creme fraiche
• 2 tablespoons balsamic vinegar

For the Parmesan croutons, you will need:

• 2oz (50g) bread, cut into small cubes
• 1 tablespoon olive oil
• 1 dessertspoon freshly grated Parmesan

How to Make Delia Smith Tomato Soup

Step 1: Roast the Tomatoes and Garlic

The first step is to roast the tomatoes and garlic in the oven, which will bring out their natural sweetness and depth of flavour. To do this, you need to:

• Preheat the oven to gas mark 4, 350℉ (180℃).
• Skin the tomatoes by pouring boiling water on them, and leave for 1 minute before slipping the skins off.
• Slice each tomato in half and arrange the halves on a baking tray, cut side uppermost.
• Place the garlic cloves on the tray as well, leaving their skins on.
• Season everything with salt and pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about 2 tablespoons in all.
• Top each tomato half with a piece of basil leaf (dipping the leaf in oil first to give it a good coating).
• Pop the whole lot into the oven and roast for 1 hour or until the edges of the tomatoes are slightly blackened.

Step 2: Make the Tomato and Potato Soup Base

While the tomatoes and garlic are roasting, you can make the soup base with potato, onion, and vegetable stock. This will add some body and creaminess to the soup, without using any dairy products. To make the soup base, you need to:

• Peel and chop the potato, and place it in a saucepan with some salt and 1 pint (570 ml) of boiling water.
• Add the tomato purée then simmer for about 20 minutes.
• Peel and chop the onion, and add it to another saucepan with 1½ tablespoons of olive oil.
• Cover and cook gently for 10 minutes until soft, stirring occasionally.

Step 3: Make the Parmesan Croutons

The Parmesan croutons are a great addition to the tomato soup, as they add some crunch and cheesy flavour. They are very easy to make, and you can do it while the soup base is simmering. To make the Parmesan croutons, you need to:

• Cut the bread into small cubes and place them in a small bowl.
• Add the olive oil and the olive paste, and toss them around until the oil is soaked up.
• Sprinkle in the Parmesan and stir the cubes around to coat them in that as well.
• Spread them on a baking sheet and bake on a high shelf in the oven for 10 minutes or until they are crisp and golden (do put a kitchen timer on because it’s so easy to forget all about them).
• Allow them to cool and leave them on one side until the soup has had its cooking time.

Step 4: Blend and Strain the Soup

When the tomatoes and garlic are ready, remove them from the oven, but leave it switched on. Then, you need to blend and strain the soup to get a smooth and velvety texture. To do this, you need to:

• Scrape the tomatoes and all their juices into a food processor or blender, and squeeze the pulp out of the garlic cloves to join the tomatoes. Discard the skins.
• Add the contents of the potato saucepan and whiz everything to a thick purée, not too smooth.
• If you want to, you can sieve the pips out, but I prefer to leave them in because I like that texture.
• Return the soup to the saucepan to reheat, and taste to check the seasoning.

Step 5: Make the Basil Purée

The basil purée is a simple but effective way to add some freshness and colour to the tomato soup. It also complements the flavour of the roasted tomatoes and garlic very well. To make the basil purée, you need to:

• Strip the leaves from the basil stems and place them in a mortar.
• Sprinkle them with half a teaspoon of salt, then bash the leaves down with the pestle. It takes a minute or two for the leaves to become a purée.
• Add the remaining 2 tablespoons of olive oil and the balsamic vinegar and stir well.

How to Serve Delia Smith Tomato Soup

To serve the tomato soup, you need to:

• Pour it into warm serving bowls and drizzle the basil purée on the surface.
• Sprinkle on the Parmesan croutons and garnish with a sprig of fresh basil.
• Serve with some ciabatta bread warmed through in the oven, or any bread of your choice.

Tips and Variations for Delia Smith Tomato Soup

• Use ripe, red, and firm tomatoes for the best flavour and colour. You can also use canned tomatoes if fresh ones are not available, but you may need to adjust the seasoning and sugar accordingly.
• Roast the tomatoes and garlic in the oven for an hour, until they are slightly charred and caramelized. This will enhance their sweetness and depth of flavour.
• Blend and strain the soup to get a smooth and velvety texture. You can also leave some pips and chunks for a more rustic feel.
• Make the basil purée with fresh basil leaves, salt, olive oil, and balsamic vinegar. This will add some freshness and colour to the soup, and complement the flavour of the roasted tomatoes and garlic.
• Make the Parmesan croutons with bread, olive oil, olive paste, and Parmesan cheese. Bake them in the oven until they are crisp and golden, and sprinkle them on the soup for some crunch and cheesy flavour.

Other Delia Smith Soup Recipes

• Curried Parsnip Soup Delia
• Delia Smith Broccoli and Stilton Soup

FAQs

Final Words

I hope you enjoyed this recipe for Delia Smith tomato soup, and that you will give it a try soon. It is one of my favourite soups, and I’m sure you will love it too. Let me know what you think in the comments below, and don’t forget to share this article with your friends and family. Thank you for reading, and happy cooking!

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