Name: Roasted Tomato Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Western
Ingredients: 1 kg roma tomatoes halved lengthways; 500 g cherry tomatoes or mixed tomatoes, halved; 1 brown onion sliced into wedges; 1 red capsicum deseeded and sliced; 4 teaspoon minced garlic; 3 tbs olive oil; Salt and pepper to season; 3 tbs tomato paste; 500 ml (2 cups) vegetable stock liquid; ½ cup fresh basil plus extra to serve

Jump to Recipe·5.2 from 22 reviews

There are few dishes as soul-soothing as a bowl of Roasted Tomato Soup. This creamy version (with zero cream!) is absolutely bursting with flavor, silky smooth, and surprisingly easy to prepare. It’s the kind of recipe you’ll want to share with your favorite people on a cozy night in—deep roasted tomatoes and sweet vegetables blend together beautifully, making every spoonful sing with warmth and comfort. Whether you dress it up for a dinner party or keep it casual for a quick lunch, Roasted Tomato Soup will quickly earn a place among your most-loved meals.

Roasted Tomato Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Roasted Tomato Soup lies in its simplicity. Each ingredient is thoughtfully chosen to enhance the natural sweetness and depth of tomatoes, while layering in color, fragrance, and that irresistible roasted flavor.

Roma tomatoes (1 kg, halved): Choose ripe, juicy romas—their meaty flesh and low moisture bring rich body and robust flavor to your soup.
Cherry or mixed tomatoes (500 g, halved): These tiny bursts of sweetness add complexity and extra juiciness to your base.
Brown onion (sliced into wedges): A classic foundation that caramelizes as it roasts, lending both sweetness and depth.
Red capsicum (deseeded and sliced): Roasting red pepper softens it to velvet and deepens its natural sweetness, giving the soup an extra layer of color and freshness.
Minced garlic (4 tsp): There’s nothing like the lift that aromatic garlic brings—don’t be shy here!
Olive oil (3 tbsp): Helps everything roast to golden perfection and adds a lovely, fruity richness.
Salt and pepper (to season): The essential finishers that coax out the full flavor of every ingredient.
Tomato paste (3 tbsp): For a double hit of umami and that intense, tomatoey backbone to your soup.
Vegetable stock (500 ml/2 cups): Brings everything together while keeping the soup light and vegetarian-friendly.
Fresh basil (½ cup, plus extra to serve): Nothing beats the punch of fresh basil—the signature herbal note that ties it all together.

How to Make Roasted Tomato Soup

Step 1: Prep the Vegetables

Start by preheating your oven to 220°C (fan forced). Halve your roma and cherry tomatoes, slice up the onion, and chop the capsicum. Get your veggies ready for the roasting pan—they’re about to be transformed!

Step 2: Season and Toss

Place all the chopped veggies into a big mixing bowl. Drizzle over the olive oil, add the minced garlic, and sprinkle generously with salt and pepper. Toss everything together until the tomatoes, onion, and capsicum are perfectly coated and glistening.

Step 3: Roast to Perfection

Spread the seasoned vegetables out in a large baking dish. Pop them in the oven and roast for 35 to 40 minutes, until the tomatoes and capsicum are silky-soft and caramelized on the edges. This roasting is what gives Roasted Tomato Soup its trademark deep flavor!

Step 4: Simmer the Soup

Once your roasting tray is out of the oven, carefully transfer the lot—juices and all—to a large saucepan on the stovetop. Stir in the tomato paste and pour over the vegetable stock. Bring everything to a gentle simmer, letting the flavors mingle for just a few minutes.

Step 5: Blend Until Silky-Smooth

Add the fresh basil leaves, then use a stick blender (or transfer in batches to a regular blender) to blend everything until the soup is smooth and velvety. If you like a chunkier texture, feel free to pulse less! Be careful with hot liquids—let things cool slightly if using a standard blender.

Step 6: Serve and Savor

Ladle the Roasted Tomato Soup into bowls right away, garnishing with more fresh basil. For extra luxury, sprinkle on a little grated parmesan and serve alongside your favorite bread or cheese toasties.

How to Serve Roasted Tomato Soup

Garnishes

The right garnish turns a good bowl of Roasted Tomato Soup into something truly memorable! A swirl of extra-virgin olive oil, a handful of fresh torn basil, or a scattering of parmesan cheese all elevate the final flavor. Even a dash of cracked black pepper and a pinch of sea salt can add just the right finishing touch.

Side Dishes

Nothing pairs better with Roasted Tomato Soup than a classic hot cheese toastie. Think sourdough grilled cheese, buttery croutons, or pillowy soft homemade rolls. For something lighter, serve with a crisp green salad tossed with balsamic and olive oil.

Creative Ways to Present

For a fun, elegant touch, serve your Roasted Tomato Soup in mugs for sipping at casual gatherings, or pour it into shot glasses with a mini grilled cheese skewer for a party appetizer. Swirl in a dollop of pesto, crème fraîche, or chili oil for color and extra punch.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Roasted Tomato Soup left over, let it cool, then store in an airtight container in the fridge for up to four days. It holds up beautifully and sometimes tastes even better the next day as the flavors deepen.

Freezing

Roasted Tomato Soup is fantastic for freezing! Cool the soup completely before portioning into airtight containers or freezer bags. It’ll keep happily in the freezer for up to three months—just thaw overnight in the fridge for best results.

Reheating

To reheat, simply pour the soup back into a saucepan and warm gently over medium heat, stirring occasionally until hot. If you’re in a hurry, the microwave works too—heat in one-minute bursts, stirring each time to avoid hot spots.

FAQs

Can I use other types of tomatoes for this soup?

Absolutely! While roma and cherry tomatoes give the best sweet, intense tomato flavor, feel free to experiment with whatever ripe tomatoes you have on hand. A mix of varieties only adds complexity and depth to your Roasted Tomato Soup.

What if my tomatoes are quite tart or acidic?

Sometimes out-of-season tomatoes can be a bit tangy. If your soup tastes a little sharp after blending, simply stir in a pinch of white sugar at the end to balance things out—taste as you go, and adjust as needed.

Can I make this soup vegan?

You sure can! This Roasted Tomato Soup is naturally dairy-free as written, so just leave off any parmesan or opt for a vegan cheese if you’re going for a completely plant-based meal.

Do I need a stick blender, or can I use a regular blender?

A stick blender is super convenient for pureeing soup right in the pot, but a classic countertop blender works just as well. Just remember to cool the soup for a few minutes before blending to prevent the hot liquid from splashing or building up steam.

Can I add cream for an even richer texture?

If you love an ultra-luxurious texture, a splash of cream or coconut milk stirred in at the end won’t hurt a bit! This recipe is beautifully creamy on its own, but don’t be afraid to make it your own if you’re feeling indulgent.

Final Thoughts

Once you try this Roasted Tomato Soup, it’ll become the recipe you crave on every rainy day and chilly night! Gather your freshest tomatoes and let the oven work its magic—you’ll be rewarded with a bowlful of pure comfort and flavor. Give it a go and see why this Roasted Tomato Soup deserves a spot in your regular rotation!

Roasted Tomato Soup Recipe

Ingredients You’ll Need