Roasted Tomato Soup Recipe

Roasted Tomato Soup

Roasted Tomato Soup

Roasted Tomato Soup is a healthy, velvety, hearty soup with delicious flavours of garden-fresh tomatoes, garlic and herbs. This soup is prepared with just a handful of ingredients and is so much better than the canned version.

Roasted Tomato soup is one of those comfort foods that I could eat any time of year. It doesn’t matter if it’s hot or cold outside, a winter night or summer afternoon, there is just something about this bright, zesty tomato soup that I find absolutely irresistible. Going that extra step and roasting the tomatoes along with garlic, carrots, and onions until they’re soft and sweetened naturally in their own juices, develops a natural deep flavour incomparable to canned soup and adds a ton of flavour to the soup.

This scrumptious roasted tomato soup is so easy to whip up with only a few minutes of actual hands-on cooking time. It’s the first thing I make in winter when I have a bag of very ripe tomatoes that need to be used up quickly. I have made so many variations of this soup with this recipe as the starting point. This soup is so creamy and indulgent that it doesn’t need any butter or cream to make it more luxurious.

Definitely one of my favourites go to recipes when I want something comforting, hearty and healthy with minimum effort!


500 grams roughly chopped ripe tomatoes
1 large roughly chopped red onion
1 roughly chopped carrot (optional)
2 – 3 cloves of garlic
1 bayleaf (optional)
Salt to taste
½ teaspoon whole black pepper
2-3 tablespoons olive oil for roasting
2-3 cups good quality vegetable stock or water
½ teaspoon mixed herbs (optional)
Pinch of sugar (optional)



Preheat oven to 200°C/180°C fan/gas 6.

Line a large baking tray with foil. Layer the tomatoes, onion, garlic, bayleaf, pepper, carrot, oil and salt and toss to coat.


Roast for 25 to 30 minutes, or until tender, stirring couple of times during the process until soft, squidgy and slightly charred.


Blend with an immersion blender until smooth or blend in small batches in a blender once cooled. I prefer to add the vegetable stock/water at this point as it helps to loosen the roasted vegetables while blending to a smooth consistency.


Sieve the soup for velvety smooth finish. Pour the puréed soup back into the pan and reheat it over a medium heat for 2-3 minutes, stirring occasionally until you can see bubbles breaking gently on the surface.

Taste a spoonful and add a pinch or two of sugar if you think the soup needs it, herbs and more pepper and salt if you like.

Ladle into bowls and serve with bread or croutons!

Tips & Variations

  1. I like to add a carrot as it helps not only in thickening the soup but also adds natural sweetness to the soup.
  2. If you want to make it luxurious you can also add ¼ cup single cream or ¼ cup milk just before serving.
  3. I prefer the sieved version of this soup however if you want you can blend and serve it without sieving it too.
  4. The vegetable stock is primarily to adjust the consistency of the soup. So, add the stock as you need it.
  5. Make the soup, then cool and chill in a sealed container for up to 3 days. Or freeze in batches and defrost in the fridge, then reheat in a pan.
  6. You can also use a finely sliced potato potato to thicken this soup. It adds a thick and creamy texture and compliments the tomato flavour nicely.

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