Roasted Tomato Soup

This roasted tomato soup is wholesome, super easy to make and incredibly delicious. It’s made in under 30 minutes and simple, easy-to-come-by ingredients. I love to serve it hot together with some flatbreads or focaccia. However, it’s just as delicious cold the next day.

All the vegetables are roasted in the oven before being blended together with a stock cube and some olive oil. The roasting process brings out those delicious, umami-forward flavours that we all love. The soup is served with freshly chopped parsley and basil leaves.

I used roma tomatoes for this recipe as I find that they have a beautiful flavour that is great in soups (and also pasta sauces). Before I put them in the oven, I poke them with a knife so they can release steam while roasting. I don’t usually remove the skins after roasting, but feel free to do so. The soup will be even smoother that way.

If you’re looking for more delicious soup recipes, make sure to also check out these:

• 5-Ingredient Tuscan Bean Soup
• Vegetable and Barley Soup

And if you’re absolutely loving soups then I recommend you check out my SOFT ebook which contains 24 simple and delicious recipes that don’t require chewing.

I hope you enjoy this roasted tomato soup. Please let me know how you go and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!

Annick

Roasted Tomato Soup

Annick

This soup is wholesome and delicious and is packed with umami flavours.

5 from 3 votes

(Click on the stars to vote!)

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course, Soup

Cuisine Italian

Servings 2 people

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Ingredients

  

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• 800 g roma tomatoes
• 200 g red capsicum
• 1.5 tbsp olive oil
• 1 red onion
• 3 cloves garlic
• 1 vegetable stock cube
• salt and pepper to taste
• 1 handful fresh basil
• 1 handful fresh parsley

Instructions

 

• Preheat the oven to 180°C fan.
• Poke the tomatoes with a pairing knife a few times. Place them into a baking dish.
• Cut the red onion into quarters and the capsicum into large chunks. Add them to the baking dish together with the garlic cloves.
• Add 1 tbsp olive oil to the vegetables and mix until they're coated in oil.
• Roast the vegetables for 20-25 minutes at 180°C fan.
• Once fully roasted, transfer the tomatoes, capsicum and red onion to a high-powered blender.
• Squeeze the garlic cloves so that the soft garlic inside appears. Add the soft garlic to the blender.
• Add the stock cube to the blender and blend everything.
• Once nearly smooth, drizzle in 0.5 tbsp olive oil while continuing to blend on a medium speed. Season the soup with salt and pepper to your taste.
• To serve, pour the soup into a bowl and add some freshly chopped basil and parsley on top.

Keyword capsicum, garlic, gluten free, red onion, soup, tomato, vegan butter

Nutrition Facts

Roasted Tomato Soup

Amount Per Serving (580 g)

Calories 226 Calories from Fat 104

% Daily Value*

Fat 11.5g18%

Saturated Fat 1.7g11%

Trans Fat 0g

Polyunsaturated Fat 1.6g

Monounsaturated Fat 7.5g

Cholesterol 0mg0%

Sodium 467mg20%

Potassium 1283mg37%

Carbohydrates 30.1g10%

Fiber 8g33%

Sugar 17.5g19%

Protein 5.8g12%

Vitamin A 6859IU137%

Vitamin C 193mg234%

Calcium 76mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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