Roasted Tomato Soup Recipe

Ingredients

• 500 gtomatoes
• 1 largeonion, peeled and halved
• 1 smallgarlic pod, halved
• 1 smallred bell pepper, seeded and diced
• 2 sprigsthyme
• 30 ml (2 tablespoons)light olive oil
• 480 ml (2 cups)vegetable stock
• ⅓ teaspoon or to tastesalt
• 30 ml (2 tablespoons), optionalheavy cream
• A handfulbasil, chopped
• To tastecrushed black pepper

Instructions

1. 1

   Heat the grill pan

   Lightly coat a cast-iron grill pan with olive oil and heat it on the hob. Halve the tomatoes, onion and garlic, keeping the garlic skin on, and prepare the pepper as directed.

2. 2

   Season the vegetables

   Arrange the tomatoes, onion and whole garlic cloves, still in their skins, on the grill pan. Drizzle with olive oil and season with salt, pepper and the thyme sprigs.

3. 3

   Grill until charred

   Grill the vegetables on both sides until char marks appear, turning them regularly so they cook evenly.

4. 4

   Check and peel

   The tomatoes should be soft, slightly shrivelled and caramelised at the edges; the garlic should be tender inside its skin. Remove the skins from the tomatoes and garlic.

5. 5

   Blend until smooth

   Transfer the vegetables to a blender, taking care as hot liquids can expand. Add the vegetable stock, secure the lid and blend until silky smooth.

6. 6

   Simmer and season

   Pour the soup into a pot. Stir in the cream, if using, and the chopped basil, then taste and adjust the salt, pepper and sugar as needed. Simmer for 10 minutes to bring the flavours together.

7. 7

   Serve the soup

   Serve the roasted tomato soup while warm.

What is roasted tomato soup?

Tomato soup is a familiar American comfort food, and roasting the vegetables gives this version a more concentrated, caramelised flavour. The tomatoes, onion, garlic and pepper are grilled before being blended with vegetable stock.

The method relies on simple ingredients and a smooth finish. A little cream softens the flavour, while basil adds a fresh herbal note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 2g protein, 12g carbs, 10g fat.

Tomatoes and vegetable stock provide most of the carbohydrates, while olive oil and optional cream contribute most of the fat. The soup has only a small amount of protein, so serve it with a protein-rich side such as beans or a cheese toastie to make the meal more filling.

Roasting the vegetables

Tomatoes: grilling them until soft and marked brings out their sweetness and gives the soup its roasted character.

Onion and garlic: the onion adds savoury depth, while garlic roasted in its skin turns tender and mild. Peel both the garlic and tomatoes after cooking.

Getting an even char

Turn the vegetables regularly so they pick up grill marks on both sides without one surface becoming too dark. The vegetables are ready when the tomatoes have softened and their edges look caramelised.

Use care when moving hot vegetables to the blender, and secure the lid before blending. Hot liquids expand, so follow the blender’s instructions for blending warm ingredients.

Blending to a silky texture

Blend the roasted vegetables with the stock until no large pieces remain and the soup looks smooth. If your blender has a smaller capacity, work in batches rather than filling it too high.

The soup thickens slightly as it simmers. Stir in the cream only after transferring the blended mixture to a pot.

Finishing the flavour

Simmer the soup for 10 minutes after adding the basil and optional cream. Taste near the end and adjust the salt and pepper; the recipe also suggests adjusting the sugar to taste.

Basil is best stirred in at the finishing stage so its flavour stays noticeable. Serve the soup warm once the seasoning suits you.

What to serve with it

Pair a bowl with crusty bread or toast for an easy lunch, or serve it as a starter before a larger meal. A simple green salad can make the meal feel more substantial without distracting from the roasted vegetables.

For a richer finish, add the optional cream as directed. Keep any extra garnishes modest so the charred tomato flavour remains the focus.

Recipe notes & tips

• Turn the vegetables regularly to help them char evenly.
• Keep the garlic in its skin while grilling so the cloves stay protected.
• Wait until the tomatoes are soft and slightly shrivelled before taking them off the grill.
• Peel the tomatoes and garlic after roasting, when they are cool enough to handle.
• Blend in batches if the hot vegetables and stock would overfill your blender.
• Taste the soup after simmering before adding more salt or pepper.

Variations

• Add chilli: include a little fresh or dried chilli for gentle heat.
• Use smoked paprika: stir a pinch into the vegetables for a smoky note.
• Make it dairy-free: leave out the optional cream.
• Add more herbs: finish with extra chopped basil just before serving.
• Make it chunkier: blend for less time, stopping while some small vegetable pieces remain.

Common mistakes to avoid

• Skipping the turning: vegetables may char unevenly, so turn them at regular intervals.
• Removing the garlic skin too early: keep it on during grilling and peel the cloves afterwards.
• Blending an overfilled jug: hot liquid can expand, so leave room or blend in batches.
• Blending before the vegetables soften: wait until the tomatoes are tender and slightly shrivelled.
• Adding cream before blending: blend the vegetables with stock first, then stir in the cream in the pot.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; avoid bringing the soup to a vigorous boil, particularly if it contains cream.

Frequently asked questions