Roasted Tomato Soup – Healthy and Delicious

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Roasted Tomato Soup

With Mumbai just starting to experience a nip in the air, I am back to making soups. What can be more comforting than a hot bowl of soup to warm one. I am not too fond of plain Tomato Soup, so I have been scanning the Internet to find a version I like. Then I found a range of soups that use roasted tomatoes and tried some of them.

The one I liked was this simple version of Roasted Tomato Soup that uses just onions and garlic along with the tomatoes. It takes time to roast the tomatoes but the result is absolutely worth it.

You can enjoy the soup by itself or with croutons on top or then a Grilled Cheese Sandwich. I had it with my favourite Cheesy Garlicky Sandwich made with the Shengdana Lasun Chutney.

Do try the Tomato Basil Soup, Roasted Carrot Soup, and Roasted Pumpkin Soup as well. 🙂

How to Make Roasted Tomato Soup

Roasted Tomato Soup

With winters here, soups are always on the menu. This version of the Roasted Tomato Soup is easy to make and uses just onions and garlic.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Servings 4
  • 10 Large Tomatoes
  • 2 Medium-sized Onions
  • 6 to 8 Garlic Cloves
  • 2 to 3 tbsp Olive Oil
  • Salt to Taste
  • Pepper to Taste
Method to Make the Roasted Tomato Soup
  • Line a baking tray with foil.
  • Pre-heat an oven to 150°C.
  • Cut the tomatoes in quarters.
  • Peel and cut the onions into large chunks.
  • Do not peel the garlic cloves.
  • In a large bowl, mix together the olive oil, unpeeled garlic pods and onions.
  • Ensure that the onions and garlic are covered with the olive oil.
  • Remove the onions and garlic from the oil and set aside.
  • Toss the tomatoes in the remaining oil. Add a little more oil, if required.
  • Place the tomatoes on the lined tray with the cut side up. The outer side should be touching the tray.
  • Do not place the onions and garlic on the tray at this moment.
  • Place the tray in the pre-heated oven and bake for about 15 minutes. The tomatoes will just start shrivelling a bit.
  • Now scatter the oil-tossed onions and garlic cloves among the tomatoes.
  • Continue to roast in the oven till the tomatoes shrivel and the onion and garlic starts to char a bit.
  • Remove from the oven and let the tomatoes cool a bit.
  • Remove the garlic cloves and press then between the thumb and index finger to remove the peel.
  • Save the tray in which the tomatoes were roasted because it has all the juices and a bit of the oil.
  • Grind the roasted tomatoes, onions, and garlic into a thick paste with a little water.
  • Add about 2 to 3 cups of water and salt.
  • Blend well.
  • Boil the Roasted Tomato Soup to thicken it a bit.
  • Divide into four equal portions.
  • Top with the juices from the roasting pan.
  • Add pepper, if required.
  • Serve hot!
Do not add the onions and garlic to the roasting pan along with the tomatoes in the beginning. If you do, they will char and burn as they do not need to much time to roast.
There is a load of flavour in the oil and juices left behind on the pan. It lends a wonderful flavour to the soup.
I sometimes mop up the juices with small pieces of toasted bread and use these as croutons in the soup.

Roasted Tomato Soup


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