Roasted Tomato Soup


When you have a glut of tomatoes it can be difficult to know what to do with them, well this recipe uses up quite a lot, tastes lovely and is super easy to make!

You will need:

900g ripe tomatoes
Garlic roughly chopped I used 4 small cloves but you can use more or less depending on how garlicky you want it.
1 red onion roughly chopped
1 red pepper deseeded & cut into quarters then cut each quarter in 1/2 (optional)
2 tbsp – Oil olive or rapeseed
500ml chicken or veg stock
1 tsp sugar
Basil leaves
Salt & pepper to taste
Large roasting tray.

Preheat the oven to 200c/fan 180c/gas 6.

Cut large tomatoes into half or quarters – small or vine types can remain whole, place into the roasting tray along with the onion, garlic & pepper.


Sprinkle over the sugar and oil, make sure everything gets a good coating then place into the oven and roast for 30-35 mins.

When the time is up just test the tomatoes, pepper & onions to check they are soft.


Add the basil leaves and hot stock into the tray giving everything a good stir before placing into a blender, process until smooth, check the seasoning adding salt & pepper if necessary.

The soup can be eaten now but personally I think it’s better to place through a sieve to remove the tomato seeds.



Once sieved reheat on the hob and serve.  I put a drizzle of double cream in but you could use creme fraiche and the kids put grated cheese on theirs.


Judging by the empty saucepan and bowls I think the soup was a hit!


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