Go Back

Roasted Tomato Soup

Hearty Roast tomato soup. 

Course Soup
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4


  • 12 medium tomatoes or 25 cherry tomatoes
  • 1 red or yellow pepper not green as they make soup very bitter
  • 1 onion
  • 2 carrots
  • 500 - 750 ml stock homemade or made up with stock cube
  • Parsley
  • Salt and pepper if desired


  1. Halve the tomatoes and chop the pepper and pop in the oven at 180C for 30 minutes. I didn't use any oil but you can drizzle with oil if you wish.
  2. Chop onion and carrots.
  3. Place all the veg into a saucepan and add the stock and salt and pepper.
  4. Bring to the boil and simmer for 30 minutes.
  5. Blend to a smooth consistency. Add more water at this stage if the soup is too thick. Sometimes depending on the tomatoes used the soup can be a bit bitter, taste at this stage and add a spoon or two of brown sugar to sweeten if necessary.
  6. Serve with a sprig of parsley and brown bread or crackers.