Roasted tomato soup

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Serves: 4

By ALurkerNotAPoster

(1 Vote) 2


  • 1kg tomato

  • 1l chicken or veg stock

  • 1 bulb garlic

  • 3 red onions

  • 2 sprigs rosemary


  1. Preheat oven to 180°C.
  2. Put tomatoes in roasting tin together with onions and garlic (leave the skins on, just cut in half), drizzle with olive oil and roast for 30-45 minutes.
  3. Discard rosemary, and put tomatoes in a large saucepan.
  4. Squeeze garlic and onions from their skins and add to pan. Add hot stock.
  5. Simmer for 5-10 minutes and whizz with food processor until smooth.
  6. Serve with crusty/garlic/cheesy bread.

Handy Hint

I always buy tomatoes that are soft/split/on the bargain shelf.
Sieve to remove seeds and tomato skins.
For indulgent silkiness, add a knob of butter to the pan at the final stage.

Additional Information

  • Soup

  • Make Ahead

  • Can Freeze

  • Starter

  • Nut Free

  • Low fat

  • Low carb

  • Gluten Free

  • Egg Free

  • Dairy Free

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Your comments

  • Wannabeskinnyminny 09/11/16 18:45

    Made this last week .......delicious! All the family loved it so am making it tonight for school lunches during this cold spell!!

  • ALurkerNotAPoster 23/09/10 17:13

    Everyone in the family loves it. Job done!