There is something just so comforting about a simple roasted tomato soup as the weather turns chilly. It is vibrant and bright to light up the gloomy days, but also very comforting to warm you up. This roasted tomato soup is very easy to make. You start by roasting a variety of tomatoes together with other aromatics in the oven, then simply blend them up. It does take some time in the oven, but there’s very minimal “doing”, and you don’t even need to turn on the hob. As long as you give it enough time in the oven, roasting gives so much flavour depth that transforms simple tomatoes into a moreish dish.
Why You’ll Love This Oven Roasted Tomato Soup Recipe
This roasted tomato soup recipe uses fresh tomatoes, which adds so much more vibrancy to your regular tomato soup. Moreover, it gives you a lot of flexibility to customise the perfect tomato soup flavour profile, as you can play around with different tomato varieties. My favourite thing about this recipe is the minimal hands-on cooking. The tomatoes, pepper, onion and garlic all roast together on one tray, allowing the vegetables to caramelise around the edges to give more flavour depth. There’s no need to sauté the vegetables separately. It’s just such an easy and convenient recipe to make, and it’s incredibly cosy and delicious to savour.
What Are the Best Tomatoes for Roasted Tomato Soup?
You don’t need one specific variety of tomato to make roasted tomato soup. In fact, I find that using a combination gives the soup the best balance of flavour and texture. Personally, I love using a combination of vine, plum and cherry tomatoes. Using a mixture gives the soup a nice balance of juiciness, sweetness and concentrated tomato flavour. But don’t worry if you only have one variety available on hand – as long as they’re fresh and ripe, you’re good to go!
| Tomato Variety | Flavour and How It Works in Soup |
|---|---|
| Plum Tomatoes | Meaty, rich and slightly sweet with less water than many varieties. They give roasted tomato soup a thicker texture and concentrated tomato flavour. |
| Vine Tomatoes | Juicy, aromatic and well-balanced between sweetness and acidity. They give the soup a classic fresh tomato flavour and plenty of natural juices. |
| Cherry Tomatoes | Naturally sweet and intensely flavoured. They caramelise particularly well when roasted, adding sweetness and deeper roasted flavour to the soup. |
| Salad / Round Tomatoes | Mild, juicy and widely available. A good everyday option that provides a balanced tomato base, particularly when combined with sweeter cherry or plum tomatoes. |
| Heirloom Tomatoes | Flavour varies by variety, but they’re often especially aromatic, sweet and complex. They can give the soup a richer, more nuanced fresh-tomato flavour. |
| Beefsteak Tomatoes | Large, juicy and relatively mild. They add body and plenty of liquid, although I’d combine them with a more intensely flavoured tomato rather than use them alone. |
What to Serve with Roasted Tomato Soup
You can’t beat a cheese toastie / grilled cheese sandwich to serve with roasted tomato soup. It’s a classic for a reason. The roasted tomato soup balances the richness of the cheese and creates a harmonious, comforting sensation. There’s nothing better than dunking that cheese sandwich into the soup. Alternatively, crusty bread works well, or top it with some croutons.
How to Make Roasted Tomato Soup with Fresh Tomatoes
Roasted Tomato Soup Ingredients
- Fresh Tomatoes – I like to use a mix of vine tomatoes, plum tomatoes, and cherry tomatoes
- Red Pepper
- White Onion
- Garlic – a whole bulb
- Salt, Black Pepper, Paprika
- Fresh Basil
- Olive Oil
- Double Cream
- Chilli Flakes (optional) – to serve
Recipe Notes
- For this recipe, you’re going to need a large roasting tray to fit all the tomatoes and vegetables, and a large blender.
- To achieve the best flavours, I recommend playing around with different types of fresh tomatoes. I usually go for a mix of vine tomatoes, plum tomatoes, and cherry tomatoes. Vine tomatoes tend to be juicier, while plum tomatoes are more fleshy and yield a more concentrated flavour, and cherry tomatoes bring sweetness to the mix. Don’t stress over it, though, if you can’t get them all – any fresh tomatoes will do the job.
- When it comes to roasting, take your time. You get the best flavour outcome when the tomatoes are caramelised and charred. It took around 45 minutes for my oven to roast them. Each oven is different, so I’d recommend checking at the 40-minute mark. I’ve put down 40-50 minutes in the full recipe below as a general time frame.
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Equipment
- 1 Large Roasting Tray
- 1 Large Blender
Ingredients
- 1 kg Fresh Tomatoes (I use a mix of vine tomatoes, plum tomatoes, and cherry tomatoes) halved/quartered
- 1 Red Pepper roughly chopped
- 1 White Onion roughly chopped
- 1 bulb Garlic halved, skin on
- A handful of Fresh Basil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- A drizzle of Olive Oil
- 1 cup Chicken Stock
- ¼ cup Double Cream
- Chilli Flakes (optional) to serve
Instructions
- Preheat oven to 200℃.
- Place chopped fresh tomatoes, red pepper, white onion, and garlic bulb on a roasting tray.1 kg Fresh Tomatoes (I use a mix of vine tomatoes, plum tomatoes, and cherry tomatoes), 1 Red Pepper, 1 White Onion, 1 bulb Garlic
- Season with salt, black pepper, and paprika. Drizzle with olive oil. Toss to combine.1 tsp Salt, 1 tsp Black Pepper, 1 tsp Paprika, A drizzle of Olive Oil
- Roast in the oven for 40-50 minutes until charred.
- Squeeze out the roasted garlic and discard the skin. Tip all the roasted tomatoes and vegetables into the blender.
- Add chicken stock and blend until smooth.1 cup Chicken Stock
- Stir in double cream. Taste and adjust seasoning if required.¼ cup Double Cream
- Serve immediately with fresh basil and chilli flakes on top.A handful of Fresh Basil, Chilli Flakes (optional)
Notes
- For best results, use different types of fresh tomatoes, such as a mix of vine tomatoes, plum tomatoes, and cherry tomatoes. Vine tomatoes tend to be juicier, while plum tomatoes are more fleshy and yield a more concentrated flavour, and cherry tomatoes add sweetness. But if you can’t get them, don’t worry about it, as any fresh tomatoes will still do the job.
- Don’t rush the roasting process. You want to have the tomatoes nicely charred and caramelised for the best flavours. Every oven is different, and some may take a little longer to roast. Generally speaking, it takes about 40-50 minutes.
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