Roasted Tomato Soup


The perfect soup to satisfy your hunger pangs and keep you warm this winter, this Roasted Tomato Soup is easy to make and delicious. Team it up with a dollop of cream and some freshly baked bread croutons to transform it into a mini meal.

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  • 1 kg Tomatoes, quartered
  • 2 Onions, peeled and sliced
  • 4 pods Garlic, chopped
  • 2 cups Vegetable stock
  • 2 tablespoons Black Pepper powder
  • 2 teaspoons Oregano
  • Salt, to taste
  • 2 tablespoons Olive oil
  • 2 – 3 Bread Slices
  • 1 tablespoon Dried basil

Procedure for making the Soup

  1. Combine 1 tablespoon olive oil with salt, pepper, onion, garlic and 1 teaspoon oregano in a large bowl.
  2. Add tomatoes to this mix and toss to coat.
  3. Preheat the oven to 200 degrees C.

Note: You may use this oven.

  1. When the oven is preheated, roast the coated tomatoes for 45 – 50 minutes or until they become soft.
  2. Remove from oven and allow them to cool slightly. Then put the tomatoes in a blender and pour the vegetable stock too.

Note: You may use this blender.

  1. Blend until the soup is smooth and creamy. Then pour it into an open pan and place it on low heat to simmer.
  2. Meanwhile, cut up the bread slices into bite sized squares. Combine remaining olive oil with some salt, pepper, remaining oregano and basil in a large bowl.
  3. Coat the bread squares with this mix and roast them in preheated oven at 180 degrees C for about 15 minutes.
  4. Turn off the heat, ladle hot soup into bowls and add roasted bread croutons. Drop a dollop of fresh cream if desired and serve hot!

Preparation Time: 1 hour

Serves: 5 – 6

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