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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


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


  • 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


  • 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!


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.


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!