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Roasted Tomato Soup

Roasted Tomato Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5
Ingredients Equipment Method Video Notes

Ingredients
  

For the soup
  • 6 –8 medium ripe tomatoes about 800 g
  • 1 large onion quartered
  • 6 –8 garlic cloves unpeeled
  • 2 tbsp olive oil
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 tsp dried basil or oregano optional
  • 2 cups vegetable or chicken broth
  • 1 tsp sugar optional, balances acidity
  • 2 –3 tbsp fresh cream or milk optional, for creaminess
For garnish
  • Fresh basil leaves
  • Croutons
  • Grated parmesan

Equipment

  • Baking tray (for roasting the tomatoes)
  • Parchment paper or foil (optional, for easy cleanup)
  • Oven
  • Blender / immersion (hand) blender
  • Medium or large saucepan
  • Knife and cutting board
  • Sieve or strainer (if you want a super smooth soup)

Method
 

Step 1: Roast the vegetables
  1. Preheat oven to 200 °C (400 °F).
  2. Place tomatoes (halved), onion quarters, and garlic cloves on a baking tray.
  3. Drizzle with olive oil, and sprinkle with salt, pepper, and herbs.
  4. Roast for 25–30 minutes, until soft and slightly charred on top.
Step 2: Blend into soup
  1. Let the roasted veggies cool slightly.
  2. Peel the garlic cloves (they’ll be soft inside).
  3. Transfer everything to a blender and blend until smooth.
  4. If you prefer a very silky soup, strain the mixture through a sieve.
Step 3: Simmer and serve
  1. Pour the blended tomato mixture into a saucepan.
  2. Add vegetable broth and bring to a gentle simmer for 5–10 minutes.
  3. Stir in cream or milk if using. Taste and adjust salt/sugar/pepper.
  4. Serve hot, topped with croutons, basil, or parmesan.

Video

Notes

 Tips & Notes

  • Use ripe, juicy tomatoes — they give the best flavor.
  • Don’t skip roasting — it adds deep sweetness and removes the raw tang.
  • Blend while slightly warm, not hot — hot liquid can splatter in a blender.
  • Add sugar only if needed — it balances overly tangy tomatoes.
  • Soup too thick? Add more broth. Too thin? Simmer longer to reduce.
  • Want extra creaminess? Stir in a knob of butter or more cream before serving.