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Roasted Tomato Soup

This homemade roasted tomato soup is creamy, full of tomato flavour and simple to make. There’s no cream or milk in this soup. The creaminess comes from adding potatoes to the mix with everything being cooked on one tray in the oven. So easy!

Roasted Tomato Soup in 2 bowls with bread rolls and scrolls ready for serving.

Everything is placed on an oven tray/s and roasted in the oven before it’s blended in a food processor and added to stock. An easy family dinner that is healthy and delicious and so much better than tinned tomato soups. No additives and it’s thickened naturally without dairy making it suitable for vegans (using vegetable stock). This soup reminds me of my childhood and has become a family favourite.

Roasted Tomato Soup in a blue pot after its been blended until smooth and creamy.

The roasting of all the vegetables helps intensify their flavour. When its all blended together, it creates a beautifully smooth and creamy soup with great colour. If you prefer your soup extra smooth, you can pass the blended soup through a fine sieve. This soup freezes well too.

After more Soup ideas? Check out my Roasted Pumpkin Soup recipe.

Blended and smooth Tomato Soup mix in processor bowl on the table.

About The Ingredients

  • Tomatoes – Use any variety you like or a mixture. For this recipe you can see I have just used the standard variety but you can use Roma tomatoes, Cherry Tomatoes or a mix of all three.
  • Capsicum – is optional. I have made this soup with and without one and it’s still delicious. The red capsicum adds a little more colour and flavour but in these photos I did not use one and the colour and flavour is still great.
  • Potatoes – they make this soup thick and creamy without having to add cream or dairy. Another way to achieve this is instead of potatoes, you can add a tin of Butter Beans (drained) to the blender with the roasted vegetables before processing. This is another way to create the creamy thickness for this soup.
  • Stock – use vegetable or chicken stock. If using stock cubes or powder, simply make up the amount of liquid by following the packet instructions to make 4 cups of liquid stock.
  • Brown Sugar – this helps balance out the acidity in the tomatoes. Whenever I cook with tomatoes, I like to add a small amount of sugar to the recipe for this reason. You can use white sugar if you don’t have brown.
All the ingredients for the Roasted Tomato Soup on the bench.

Method/Tips

I have a 900mm wide oven and can fit all the vegetables on one oven tray. If you have a standard size 600mm oven then I suggest you use 2 trays and the fan forced option. You want to spread the vegetables out (as in the photo) so they roast evenly and the edges of some start to caramelise and colour. Don’t rush this step. Your oven may need 5 mins longer than the recipe states, as all ovens are different.

When you add the olive oil, sugar, salt and tomato paste to the vegetables on the oven tray, I find the best way to make sure everything gets distributed well is to use clean hands and massage the oil etc. into the vegetables and then spread them out evenly before grinding over black pepper.

When transferring the slightly cooled vegetables from the oven tray to the food processer, make sure to get all the delicious juices into the bowl too as there’s so much flavour there.

You can also use a stick/stab blender to purée the soup. Simply transfer the roasted vegetables and all the juices straight to a pot and purée. Once mixture is smooth, add the stock.

Prepare Ahead:

  • This soup can be prepared a day ahead and kept refrigerated. It lasts up to 3 days in the fridge. To reheat: place pot over a low heat and stir often.
  • It also freezes well. Allow to cool completely and freeze in sealed bags or airtight containers.
Chopped Tomatoes, Onion and Garlic on Roasting Tray.
Roasted and caramelised tomatoes, onions and garlic on oven tray.

To Serve/Suggestions

There are so many ways to serve this soup. As a child, we were always served this with cheese toasties (which we loved dunking into the soup!).

Here are some suggestions for toppings/additions:

Add a handful of chopped or torn basil leaves to the soup before or after you process it. Serve sprinkled with grated parmesan cheese. You could also drizzle top of soup with pesto or olive oil.

Other herbs to add to the oven tray before roasting are thyme and rosemary. Softer herbs to add after vegetables are roasted are parsley and basil.

Serve with finely chopped and cooked bacon, chorizo or similar and a dollop of sour cream or creme fraiche.

Top with croutons or toasted pinenuts for crunch.

To serve with soup:

Cheese toasties, Cheese and Bacon Scrolls, Garlic Bread, Fresh Bread, Toast…so many choices!

Roasted tomato mixture in the bowl of food processor ready for pureeing.
Blended and smooth Tomato Soup mix in processor bowl on the table.
Close up of Roasted Tomato Soup in 2 bowls with Cheese and Bacon Scrolls.

Roasted Tomato Soup

This homemade roasted tomato soup is creamy, full of tomato flavour and simple to make. There’s no cream or milk in this soup. The creaminess comes from adding potatoes to the mix with everything being cooked on one tray in the oven. So easy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Australian
Keyword: dinner, easy, gluten-free, healthy, soup, tomato, vegan, vegetarian
Servings: 8
Calories: 125kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • oven tray
  • large saucepan/pot
  • food processor or blender or stick blender

Ingredients

  • 2 kg tomatoes normal, roma, cherry or a mix
  • 10 cloves garlic peeled
  • 2 large onions
  • 1 red capsicum
  • 1 potato large, or 2 small
  • 2 tbsp tomato paste
  • 4 cups vegetable stock or chicken
  • 2 teaspoons brown sugar
  • 1/2 tsp sea salt
  • black pepper
  • 60 ml olive oil

Instructions

  • Preheat the oven to 220°C or 190°C fan forced.
    Prepare all your vegetables: Chop the large tomatoes into smaller pieces, roma tomatoes in half and leave cherry tomatoes whole. Peel the onions, cut in half and then cut each half into 4 wedges. Peel the garlic cloves. Cut the red capsicum into 6 pieces, discarding the core and seeds. Peel the potato and cut into small cubes.
    Place all the prepared vegetables onto 1 or 2 oven trays so they can be spread out evenly. If using 2 trays, use the fan forced option on your oven.
    Add the tomato paste, salt, sugar and olive oil to the vegetables and using clean hands, massage this into the vegetables so everything is coated well with olive oil etc. Grind over black pepper. Spread the vegetables evenly over your tray/s and place trays in the preheated oven.
  • Roast the vegetables for 20 minutes. After this time, remove from the oven, give the vegetables a gentle stir to move them around a bit, then spread evenly and place back in the oven for a further 20 minutes, or until the vegetables have softened and the potato cubes are cooked through. You also want to see a bit of colour/caramelisation on some of the edges of the vegetables.
  • Remove from the oven and allow the vegetables to cool on the trays for 15 minutes (remove gently from the oven as there will be juices on the tray too). If using capsicum, remove their skin once the vegetables have cooled down (optional but i like to do this).
  • Carefully transfer the cooled vegetables and their juices to the bowl of a food processor (do this in 2-3 batches) and process until mixture is smooth and creamy. Transfer to a large pot. If you prefer, you can transfer the vegetables straight to the pot from the oven tray and use a stick blender to blend the soup. Once the vegetables are all blended, add the stock to the pot and reheat gently, stirring, over a low heat.
  • Check for seasoning once the stock is added. Your soup is now ready to enjoy!

Notes

I have a 900mm wide oven and can fit all the vegetables on one oven tray. If you have a standard size 600mm oven they I suggest you use 2 trays and the fan forced option. You want to spread the vegetables out (as in the photo) so they roast evenly and the edges of some start to caramelise and colour. Don’t rush this step. Your oven may need 5 mins longer than the recipe states, as all ovens are different.
When you add the olive oil, sugar, salt and tomato paste to the vegetables on the oven tray, I find the best way to make sure everything gets distributed well is to use clean hands and massage the oil etc. into the vegetables and then spread them out evenly before grinding over black pepper.
When transferring the slightly cooled vegetables from the oven tray to the food processer, make sure to get all the delicious juices into bowl too as there’s so much flavour there.
You can also use a stick/stab blender to purée the soup. Simply transfer the roasted vegetables and all the juices straight to a pot and purée. Once mixture is smooth, add the stock.
Prepare Ahead:
  • This soup can be prepared a day ahead and kept refrigerated. It lasts up to 3 days in the fridge. To reheat: place pot over a low heat and stir often.
  • It also freezes well. Allow to cool completely and freeze in sealed bags or airtight containers.

Nutrition

Calories: 125kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 652mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 777IU | Vitamin C: 29mg | Calcium: 20mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

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