Roasted Tomato Soup

By Jen Booker

January 15, 2017

Yummy rich flavoured soup. It's quite thick and strong tasting so you can thin it down with some water if you like.

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 4 servings (ish - maybe more)


100ml oil (you can use a little less)

1kg vine tomatoes

1 small onion (chopped)

3 garlic cloves (Sliced)

150g sun dried tomatoes (That were in oil)

3 springs of fresh basil

3 sprigs of fresh coriander

2 tbsp tomato puree

2 tbsp balsamic vinegar

750ml veg stock

Salt & Pepper to taste (I don't add any I don't think it needs it)

Oat or cashew cream to garnish


1Heat oven to 220 (200 for fan assisted) and heat a baking tin

2Pour the oil into the hot tray with the onion, garlic and fresh whole tomatoes

3Roast for 15 mins

4Stir in the sun dried tomatoes, scatter the herbs and roast for another 10 mins

5Mix in the tomato puree and cook for another 5 mins

6Pour it all into a bowl, add the balsamic, stir and leave for 30 mins

7Blitz with a stick blender and then add the stock and blitz some more

8Serve with a swirl of cream


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