roasted tomato soup recipe, how to make roasted tomato soup

roasted tomato soup recipe with step by step photos. tomato soup is an all time favorite of mine. in this soup recipe, the tomatoes are roasted. there is another restaurant style tomato soup recipe on the blog where the tomatoes are not roasted but blanched.

roasted tomato soup

soups and salads – two of a kind that are very rare on the blog. reason being nobody at home is a soup or salad person except me. so i usually make soups or salads for myself 🙂

for the first time when i made this roasted tomato soup, i loved it for awesomeness. after that, i have made this roasted tomato soup many times. roasting the tomatoes lends a warm, earthy flavor to the tomatoes which you won’t get in the regular tomato soup.

this soup recipe is very simple and easy. the tomatoes are sliced and then roasted in the oven with some garlic and olive oil. along with the roasted tomatoes, the juices of the tomatoes and garlic with the olive oil is then pureed. add a dash of pepper and salt and the soup is ready. easy and no cooking on stove top involved.

roasted tomatoes and soup

a simple & easy tomato soup that can be had with some warm bread or baguette. if you don’t like garlic, then just make the soup without garlic. the roasted tomato soup recipe is adapted from ehow.

for any tomato based dish like a soup or gravy, its always better to use ripe red tomatoes. so that you do not get very sour tasting soup or gravy in the end.

few more soup recipes you may like are:

roasted tomato soup

4.89 from 9 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
Course:starters
Cuisine:world
Calories: 181kcal
Servings (change the number to scale):2 soup bowls
roasted tomato soup recipe
roasted tomato soup recipe - easy and tasty soup recipe with roasted tomatoes.

INGREDIENTS FOR roasted tomato soup

(1 CUP = 250 ML)
  • 530 to 550 grams tomatoes or 4 to 5 large ripe red tomatoes
  • 4 grams garlic or 6 to 7 medium sized garlic (lahsun), chopped
  • 2 tablespoon olive oil
  • 1 teaspoon black pepper (sabut kali mirch), crushed or add as per taste
  • ¼ teaspoon sugar or add as per taste
  • ¼ to ½ cup warm water
  • salt as required

HOW TO MAKE roasted tomato soup

roasting the tomatoes

  • rinse the tomatoes in water.
  • now slice the tomatoes and place them in a baking tray.
  • add chopped garlic also in the tray.
  • drizzle the olive oil evenly on the tomatoes.
  • roast in a preheated oven at 180 degrees C for 25-30 minutes or till the tomatoes have shrunk in size & got golden.

making roasted tomato soup

  • when the roasted tomatoes are slightly hot or warm, add them in a blender along with the garlic and all the juices and oil from the tray.
  • add some crushed black pepper, salt and sugar to the blender.
  • add warm or slightly hot water and blend to a smooth puree.
  • pour the soup in serving bowls.
  • garnish tomato soup with mint or cilantro or cheese or cream.
  • serve roasted tomato soup warm or chilled.

NOTES

tips for making roasted tomato soup

  1. the addition of warm water is optional. if the tomatoes are juicy, then you don't need to add any warm water.
  2. again adding sugar depend on the sweetness of tomatoes. if the tomatoes are sweet, then you don't need to add any sugar.
  3. the recipe can be doubled or tripled.
  4. best to use ripe red tomatoes.
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how to make roasted tomato soup

1. rinse 4 to 5 large tomatoes (530 to 550 grams) in water. now slice the tomatoes and place them in a baking tray. add 6 to 7 medium sized garlic (chopped) also in the tray. if you do not prefer a garlicky flavor, then you can skip garlic or reduce their quantity.

making roasted tomato soup recipe

2. drizzle 2 tbsp olive oil evenly on the tomatoes.

making roasted tomato soup recipe

3. roast in a preheated oven at 180 degrees C for 25-30 minutes or till the tomatoes have shrunk in size & got golden.

making roasted tomato soup recipe

4. when the roasted tomatoes are slightly hot or warm, add them in a blender along with the garlic, the juices and oil from the tray.

making roasted tomato soup recipe

5. add some crushed black pepper (½ to 1 tsp or as per taste), salt and sugar ( ¼ tsp or according to taste) in the blender. adding sugar depends on the sweetness of tomatoes. if the tomatoes are sweet, then you don’t need to add any sugar.

making roasted tomato soup recipe

6. add ¼ to ½ cup warm or slightly hot water. for a thicker soup you can add less water and for a medium consistency, you can add more water. if the tomatoes are very juicy, then you don’t need to add any warm water.

making roasted tomato soup recipe

7. blend to a smooth puree. check the seasonings and add more black pepper, sugar or salt if required.

making roasted tomato soup recipe

8. pour the roasted tomato soup in serving bowls. garnish the soup with mint or cilantro or cheese or cream. serve roasted tomato soup warm or chilled. the recipe serves 2 and can also be increased proportionately to 4 or 6 servings.

roasted tomato soup

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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78 comments/reviews

  1. Hi..love all your recipes soooo much !! For this soup, can I also use ripe cherry tomatoes, if yes then the same quantity ? Please advise. Thanks5 stars

    • thanks kriti. you can use a mix of cherry tomatoes and regular tomatoes. cherry tomatoes are on the sweeter side. so when used with regular tomatoes, there will be a balance of tanginess and sweetness in the roasted tomato soup recipe. so you can use 300 grams of tomatoes and 250 grams of cherry tomatoes. you can even use half-half of each. in fact you can even try making soup with cherry tomatoes only. but it will be like an experimentation.

  2. I love this recipe. I’m usually very busy during the week due to be a teacher at a boarding school. This meal is the perfect meal after a long day or even a late day when I may get home after 7pm. Add a grilled cheese sandwich and it’s heaven. I will also add some dried basil to give it some oomph. Thanks for the share.

    • thanks kat. agree with you. basil goes very well. i also make basil tomato soup. though i have not added the recipe and basil does wonders to a simple tomato soup.

  3. The measurements came out wrong for me. I weighed the garlic and tomatoes. One clove of garlic weighed 4 grams, and three tomatoes weighed 563g. I ended up using three tomatoes and 2 garlic cloves based on weight.4 stars

    • sky, it depends on the size of the veggies. an indian variety of large tomatoes cannot be equaled to the tomatoes or garlic one gets in western countries. thats why i give the weight in grams too. good to know that you used the weight measures. and i hope you liked the soup.

  4. Super awesome and doesn’t get easier than this! I omitted the sugar and plan on having this as my ‘go to’ for lunch this week. Doesn’t get much healthier than this! Looking forward to trying more recipes!5 stars

  5. I just tried this soup tonight for dinner and it was amazing ! So simple. I was hesitant at first actually because I am not a big fan of tomatoes but this was so good !

  6. I just made this and added the roasted red pepper and tomato soup base from Trader Joe’s along with pureed pearl onions. HEAVEN! With a crostini on the side and some large chunks of cheese sprinkled on top. Yum! Thank you for the recipe.5 stars

  7. If you like your tomato soup creamy, you can try using some almond, soy, or hemp milk, by itself or half milk and water… you get the idea. Great recipe, and good for us girls on a budget as well.5 stars