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Glorious golden roast tomato soup, ready to eat.
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Roasted Tomato Soup

A tempting, warming roasted tomato soup, full of flavour, rich in colour and packed with antioxidants. Light, satisfying and quick and easy to make.
Servings: 4 bowls
Prep Time5 mins
Cook Time40 mins


  • 2 onions
  • 2 cloves garlic
  • 12 medium tomatoes - about 800g / 28oz
  • ½ tsp mixed herbs
  • salt and pepper
  • 2 tbsp olive oil
  • 500 ml vegetable stock - 2 cups

Optional To Serve

  • 2 tsp lemon juice
  • 1 tbsp butter


  • Peel the onions, top tail and cut into wedges. Peel the garlic and cut any large cloves in half.
    2 onions, 2 cloves garlic
  • Cut the tomatoes into quarters or halves, depending on size.
    12 medium tomatoes
  • Spread the onion, tomatoes and garlic out in a large roasting pan. Add a generous sprinkling of the dried herbs, salt and pepper, and drizzle the oil over.
    Give the tray a good shake to break up the onions and and coat everything in oil.
    ½ tsp mixed herbs, salt and pepper, 2 tbsp olive oil
  • Put the pan in the oven and roast the vegetables at GM 6 / 400°F / 180°C (fan) for 35 minutes until soft and starting to brown.
  • Transfer the roasted vegetables to a saucepan. Scrape the roasting tray to catch all the nuggets of flavour and swirl it round with the stock.
    500 ml vegetable stock
  • Pour the stock from the roasting tray over the roasted vegetables in the sauce pan and bring to a simmer for a few minutes.
  • Cool the soup. Add the lemon juice and if you want to add a little butter, add this now too. Then blend the soup with a stick blender (or in the food processor or blender) until smooth. Add a little extra stock if the soup is too thick. Then season to taste.
    2 tsp lemon juice, 1 tbsp butter
  • Serve as is, or garnish with seeds and chopped fresh herbs or a swirl of yogurt or cream.



Fridge – Allow your roasted tomato soup to cool and then pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. It will store for up to 6 months.
Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. Reheat your roast tomato soup in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a Pyrex-style jug for convenience.

Tips and variations

  • It is important to spread the tomato and onion out in the roasting pan, because they will not roast well if they are piled up. You want them to caramelise and gain that lovely, sweet, roast flavour.
  • Let the soup cool a little before you blend it.
  • For a dinner party, I like to whizz in a pat of butter, because this enriches to soup and makes it velvet smooth.
  • Vary the herbs to taste.
  • If you are feeling indulgent, then throw a few crispy lardons on top.
  • Add a little smoked paprika or chilli when roasting the tomatoes.
  • Add a drop of pastis.
  • Make a creamy roasted tomato soup by whizzing in a drizzle of cream or soft cheese.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 166kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 506mg | Potassium: 345mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2129IU | Vitamin C: 79mg | Calcium: 24mg | Iron: 2mg