EN DE FR ES PT IT
Roasted Tomato and Thyme Soup
Recipe

Roasted Tomato and Thyme Soup

Starter • France

A French-style roasted tomato and thyme soup with deep, caramelised flavour from the oven, finished with a small swirl of crème fraîche for balance. Simple, wholesome, and ideal as a light starter.

Why smarter

Roasting concentrates tomato flavour without needing lots of butter or sugar, while olive oil and a modest crème fraîche finish keep it satisfying yet balanced. Using vegetable stock and aromatics builds depth with everyday ingredients.

Chef tip

Roast until the tomato edges darken slightly—those browned bits add sweetness and complexity. If your tomatoes are very acidic, add the honey only at the end, a few drops at a time.

Soft line

Serve with a small slice of crusty baguette or wholegrain bread if desired.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Ripe tomatoes, halved 1000.000 g tomatoes
2 Yellow onion, sliced 1.000 medium onion
3 Garlic cloves, peeled and lightly crushed 4.000 cloves garlic
4 Fresh thyme sprigs (plus a few leaves to garnish) 6.000 sprigs fresh thyme
5 Extra-virgin olive oil 2.000 tbsp olive oil
6 Fine sea salt 0.750 tsp salt plus more to taste
7 Freshly ground black pepper 0.250 tsp black pepper plus more to taste
8 Tomato paste 1.000 tbsp tomato paste
9 Low-sodium vegetable stock (hot) 750.000 ml vegetable stock
10 Bay leaf 1.000 leaf bay leaf
11 Balsamic vinegar or red wine vinegar 1.000 tsp vinegar adjust to taste
12 Crème fraîche 2.000 tbsp crème fraîche optional, for serving
13 Honey 1.000 tsp honey optional, only if tomatoes are very acidic

Method

  1. Heat the oven to 220°C (200°C fan). Arrange the halved tomatoes cut-side up on a large roasting tray. Scatter over the sliced onion, garlic, and thyme sprigs. Drizzle with olive oil and season with salt and pepper.
  2. Roast for 30–40 minutes, until the tomatoes are collapsed with lightly browned edges and the onions are soft. Remove and discard the thyme stems (leave any loose leaves).
  3. Tip the roasted vegetables and all tray juices into a saucepan. Add the tomato paste and cook over medium heat for 1 minute, stirring to combine.
  4. Add the hot vegetable stock and bay leaf. Bring to a gentle simmer and cook for 10 minutes to meld flavours. Remove the bay leaf.
  5. Blend the soup until smooth (use a stick blender or blender). If you prefer it thinner, add a splash more stock or water. Stir in the vinegar, then taste and adjust salt and pepper. If needed, add the honey a little at a time to round out acidity.
  6. Serve hot as a starter, topped with a small swirl of crème fraîche (optional) and a few thyme leaves.