Ripe tomatoes
Ripe tomatoes give soup its backbone of sweetness and acidity. Roasting concentrates their sugars.
What it brings
Body, sweetness and brightness. Texture: silky once blended.
Flavour notes: sweet, acidic, mediterranean.
How to use it in soup
Roast at 200°C for 25 minutes before simmering, or chop and simmer directly for a fresher taste.
Prep: Halve and roast or chop roughly. Suggested amount: 300 g for two portions.
Storage
Keep at room temperature until ripe, then use within 3 days.
Swaps
Tinned chopped tomatoes · Passata
Recipes with ripe tomatoes
Roasted tomato & red lentil soup
Sweet roasted tomatoes thickened with red lentils, finished with basil and lemon.
73 min
- 8 plants
- Source of protein
- Plant-based
- No gluten ingredients
White bean & cavolo nero broth
A Tuscan-style broth of cannellini beans, tomato and cavolo nero.
61 min
- 12 plants
- Source of protein
- Broth-based
- Plant-based
Spiced red lentil & chickpea soup
A hearty, spiced tomato soup with red lentils and chickpeas, cooled with yoghurt.
80 min
- 9 plants
- Source of protein
- No gluten ingredients
- Smooth