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Roasted Tomato Soup

A beautifully rich tomato soup that's perfect for a cold winter's day. Cook up a batch, and freeze off for a quick and easy meal in the days ahead.
Course Appetizer, Entree, Lunch, Main Course, Snack, Soup
Cuisine American, Australian, British, Comfort, European, Italian, Mediterranean, World
Keyword cheese and tomato, classic, Garlic, lunch, onion, roasted, soup, tomato
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Portions


  • Stockpot
  • Blender/Stick blender
  • Chopping board
  • Knife
  • Roasting tray
  • Greaseproof paper
  • Wooden stirring spoon


  • 1.5 kg Tomatoes cut into quarters
  • 90 ml Olive oil
  • 20 g Salt
  • 15 g Black pepper
  • 2 chopped yellow onions
  • 6 garlic cloves roughly chopped
  • 30 g Butter
  • ½ tsp Cayenne pepper
  • 1 tsp Basil
  • 1 tsp Oregano
  • 2 tsp Parsley
  • 800 g tinned tomatoes chopped
  • 1 tbsp Tomato paste
  • 1 litre chicken stock


  • Line a roasting tray with greaseproof paper, and preheat the oven to 200°C.
  • Cut the tomatoes and onions into quarters, place both in the roasting tray and pour half the olive oil, the salt and pepper, and herbs evenly across the top. Roast for 45mins.
  • Heat a large stockpot over medium heat the canned tomatoes and tomato paste. Carefully pour in the oven-roasted vegetables and their liquid. Mix thoroughly, simmer for 20mins.
  • Remove from heat, and allow to cool for 10mins, then using either a blender or stick blender, process until smooth - leave a few lumps if you want a more rustic style.
  • Serve with cheesy toast, or a grilled cheese sandwich, or topped with herby-croutons and a few shavings of parmesan cheese.