This Roasted Tomato Soup is the ultimate comfort bowl—warm, rich, and full of flavour. Unlike tinned versions that can be overly salty or packed with additives, this homemade version is made with just a few simple ingredients and delivers so much more. The key is roasting the vegetables first: the tomatoes become beautifully sweet, the garlic softens and caramelises, and the pepper and onion bring a natural richness that blends into a velvety, flavourful soup.
It’s incredibly easy to make—just roast, blend, and serve. Plus, it’s naturally plant-based, gluten-free, and full of nourishing ingredients. Whether you need something light and nutritious for lunch, or a comforting dinner to enjoy with warm cheesy toast, this recipe has you covered. Once you try it, you’ll see why this classic deserves a permanent spot in your meal rotation—especially during the colder months or when tomatoes are in season.
Ways To Enjoy It
- With toasted cheese bread: A classic pairing that makes this meal comforting and filling. Try with sourdough, ciabatta, or your favourite crusty bread.
- Add a swirl of yoghurt or cream: For extra creaminess and a touch of indulgence—especially lovely for dinner guests.
- Top with fresh basil and cracked black pepper: Brightens the flavour and makes each bowl feel special.
- Serve with a protein on the side: Such as grilled chicken, chickpeas or a boiled egg for a more complete meal.
- Pair with a light salad: A rocket and balsamic side salad adds a lovely contrast to the rich soup.
Tips
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavourful the soup.
- Keep the garlic in its skin: This prevents it from burning while roasting and makes it easy to squeeze out once soft.
- Don’t skip the red pepper: It adds natural sweetness and richness to the final soup.
- Blend until ultra smooth: Use a high-speed blender for the creamiest texture.
- Finish with basil: Add fresh basil at the end for a pop of colour and flavour.
Swaps
Tomatoes: You can use all cherry tomatoes if that’s what you have—they’ll make the soup even sweeter.
Red pepper: Yellow or orange peppers will work too, but avoid green as it can taste bitter.
Onion: Red onion adds a sweeter, deeper flavour if you prefer.
Stock: Use chicken or bone broth instead of vegetable stock if you’re not plant-based.
Cheese toast: Try crumbled feta or grated vegan cheese for dairy-free options.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Defrost fully and reheat in a saucepan.
More Soup Recipes
Roasted Tomato Soup
Ingredients
- 500 g tomatoes
- 250 g cherry tomatoes
- 1 red pepper
- 1 yellow onion
- 1 bulb garlic
- 1 tsp vegetable stock in 200-300ml hot water
Instructions
- Slice the tomatoes, pepper and onion in half.
- Add all your ingredients to a baking tin with olive oil, salt and pepper
- Roast at 170C for ~40mins
- Add all the vegetables and the stock to a blender and blend until completely smooth.(You can add the basil at this point and blend but I prefer to add at the end so the colour of the soup it is bright red)
- Serve with basil and some roasted cheesy bread