The days are getting shorter and darker, and many of us rush to work before sunrise and return home after it’s gone. If I could, I would follow the bears into hibernation—curled up under blankets until spring. Since that’s not possible, I try to brighten these grey months with colourful food, warm soups and comforting stews. This roasted tomato soup does just that: it brings a vibrant splash of colour to the table and is full of flavour, vitamin C, potassium and vitamin K.
Roasted tomato soup is one of those dishes that tastes far more impressive than the effort it requires. Its deep, caramelised tomato flavour makes it satisfying on its own, though a rustic slice of bread or a few fresh basil leaves are lovely accompaniments. If you’ve never made tomato soup from scratch, don’t be surprised by its orange hue—home-made tomato soup often leans more orange than bright red. Store-bought soups are sometimes reddened with added dyes; you can intensify the red with paprika or beetroot powder, but it isn’t necessary for flavour.
A great roasted tomato soup uses only a few simple ingredients and is very straightforward to prepare. Plum tomatoes are ideal for their concentrated flavour, but any mix of leftover tomatoes will work well if you’re trying to use things up. The method is simple: place tomatoes, shallots or onion, garlic, olive oil, a splash of balsamic, and your preferred seasoning on a baking tray, turn some tomatoes cut-side down for better caramelisation, and roast until everything is soft and slightly caramelised.
The most challenging part is the wait while the tomatoes roast—the scent of garlic and roasted tomatoes filling the kitchen is hard to resist—but patience rewards you with rich, sweet, savoury depth. A little charring is fine and can add complexity to the flavour. If you prefer a smooth soup, peel the shallots (or onion) and remove any tomato stalks before blending; keeping garlic in its skin while roasting helps prevent it from burning and turning bitter.
I usually strain the soup for a silky texture: blend the roasted vegetables with vegetable stock until smooth, then pass through a sieve. If you like a more rustic bowl, squeeze the roasted garlic from its skin and remove stalks and twigs before pulsing the mixture just enough to combine. Finish with a pinch of red pepper flakes or chilli if you want a touch of heat.
Rich Roasted Tomato Soup
The Greedy Vegan
Pin Recipe
Ingredients
- 1 kg tomatoes preferably plum tomatoes
- 3 shallots or ½ small onion
- 6 cloves garlic
- 1 tablespoon balsamic vinegar
- 2 sprigs oregano or ¼ teaspoon dried oregano
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 500 ml vegetable stock
- ¼ teaspoon red pepper flakes or chilli – optional
Instructions
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Preheat the oven to 190°C (375°F).
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Halve the tomatoes. Peel and halve the shallots (or quarter half an onion). Leave the garlic unpeeled to avoid burning it.
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Toss tomatoes, shallots and garlic with olive oil, balsamic, oregano, salt and pepper in a baking tray. Position as many tomatoes as possible cut-side down for better caramelisation.
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Roast for about 40 minutes at 190°C (375°F), until the vegetables are soft and slightly caramelised.
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Transfer the roasted vegetables and the vegetable stock to a blender and process until perfectly smooth. Strain the soup before serving for a silky finish.
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For a chunkier soup, squeeze the roasted garlic from its skin, remove any stalks and twigs, and blend briefly to combine.
Notes
Nutrition
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If you give this roasted tomato soup a try, a few simple steps deliver a bowl that’s warming, vibrant and deeply satisfying—perfect for brightening a cold, dark day.