FrenchMedium · Hot
Charred Onion and Tomato Soup
Deeply charred onions and ripe tomatoes create a smoky, concentrated soup with remarkable depth from just five ingredients. No shortcuts, no camouflage.
Prep
15 min
Cook
30 min
Total
45 min
Method
Char the Vegetables
1
Slice onions into half-inch rings. Core tomatoes and halve them. Place a dry cast iron skillet over high heat until smoking.
2
Arrange onion rings in a single layer. Char without moving for 3-4 minutes until deeply browned. Flip and char the other side. Transfer to a plate.
3
Add tomato halves cut-side down to the same skillet. Char for 4-5 minutes until blackened and collapsed. The char is not optional—it is the flavor.
Build the Soup
4
5
Pour in chicken broth. Scrape the bottom of the pan with a wooden spoon—this is the fond, and it counts as an ingredient.
6
Bring to a boil, then reduce to a steady simmer for 15 minutes until flavors concentrate.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
182
per serving
Low sugar · 8gLow saturated fat · 2g
Protein
5g
Carbs
18g
Fat
11g
Sat. fat
2g
Fiber
4g
Sugar
8g
Sodium
1372mg
Gluten FreeDairy FreeLegume FreeHeart HealthyAnti InflammatoryDiabetes FriendlyWeight ManagementLow CalorieLow FatPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · complete match
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.5m³
Land
9.5Pt
Runoff
0.04g P
Tomato drives 46% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
2
Sour
2
Bitter
0
Spicy
Textures
CrispyTenderSilky
Aromas
SmokySavoryHerbal
Kitchen Equipment
Primary Tool
Cast Iron SkilletCounter FootprintMedium
Safety & Storage
Cooking Temperature
Heat cast iron until visibly smoking before adding vegetables. The pan must be hot enough to create char without steaming—this is non-negotiable for flavor development.
Handling
Use caution when charring at high heat—splattering oil and smoke production are hazards. Ensure adequate ventilation.
Allow soup to cool slightly before blending. Hot liquids create pressure in blenders and can cause explosive splattering. Cover blender lid with a towel and blend in batches if necessary.
Storage
Cool soup to room temperature within 2 hours before refrigerating. Store in airtight containers for up to 4 days, or freeze for up to 3 months.
Cross Contamination
Chicken broth is a processed product—verify the specific brand for allergen information as formulations vary. Check labels for celery, gluten, soy, wheat, or milk derivatives if serving to allergen-sensitive individuals.
Equipment Safety
When scraping fond from cast iron, use only wooden or silicone utensils to preserve the seasoning. Metal utensils will damage the non-stick surface over time.
Pro Tips
Technique
Stop calling it burning. It is char, and it is doing the actual work. Leave the black on the vegetables when you scrape them into the broth—the fond at the bottom of that cast iron is not a mess to clean, it is the reason you own cast iron.
Substitution
Vegetable broth works. Beef broth works. Water works if your vegetables are good enough. The broth is just hot liquid with opinions—make sure those opinions match the char.
From the chef
Most people apologize for char. They scrape it off. They dilute it. They add cream to feel better. I do not apologize for char. The black on those onions and tomatoes is not destruction—it is concentration. This soup is five ingredients doing what twenty cannot: taste like something. If you are reaching for basil, you have already lost the argument before the blender turns.
TagsCharredSmokyOne PotGluten FreeComfort FoodCast IronConcentrated FlavorWinterPureed
AllergensCeleryGlutenSoy
Source: generated · June 9, 2026