On Wednesday lunchtime, there are often two challenges: to work quickly ...and to please everyone.

This roasted tomato soup ticks all the boxes: simple, nourishing, and absolutely delicious. And with a touch of chicken broth, it becomes even richer, creamier, and much more flavorful.

The secret to this recipe?
Roast the vegetables in the oven before blending.

Baking concentrates the flavors of the tomatoes, lightly caramelizes the onions, and gives the soup incredible depth.

And to turn this bowl into a magical moment:
a melted grilled cheese sandwich to dip into it.

Impossible to resist.

Why use broth in tomato soup?

Replacing water with chicken broth changes everything.

The broth provides:

• more depth of flavor
• a naturally smoother texture
• beneficial minerals and amino acids
• a more nourishing and satisfying soup

It's a simple little gesture that transforms a classic soup into a truly comforting meal.

🥣 Recipe – Roasted tomato soup with broth

Ingredients

• 4 to 6 tomatoes
• 1 onion
• 1 bell pepper
• 2 garlic cloves
• 500 ml chicken stock
• Olive oil
• Salt and pepper

To serve:

• cheese for grilled cheese
• sourdough bread or country bread

Preparation

1️⃣ Preheat the oven to 350°F.

2️⃣ Cut the tomatoes, onion, and bell pepper into pieces.

3️⃣ Arrange them on a baking sheet with the garlic cloves, a drizzle of olive oil, salt, and pepper.

4️⃣ Roast for 30 minutes until the vegetables are tender and lightly caramelized.

5️⃣ Transfer the vegetables to a blender or saucepan.

6️⃣ Add the hot chicken broth and blend until smooth and velvety.

Children's (and adults') favorite moment

Serve the soup piping hot with a crispy, melted grilled cheese sandwich.

Cut it into strips... and dip it in the soup.

Simple, delicious, and perfect for a Wednesday lunch with the family.