This hearty Roasted Tomato Soup recipe is bursting with the rich flavors of roasted tomatoes, complemented by alliums and peppers with a creamy texture. Whether you're looking for a cozy weeknight meal or a crowd-pleasing appetizer, this recipe is sure to impress with its simplicity and incredible taste.
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Whip up a batch of this Roasted Tomato Soup with it’s delightful blend of flavors, comfort, and versatility. This recipe will surely become a family favorite and a go-to option for any occasion.
Ingredients and substitutions for Roasted Tomato Soup
- Tomatoes: Fresh plum, large vine or even cherry tomatoes work perfectly here, however, if they're out of season, it's better to use canned tomatoes instead.
- Alliums: Fresh garlic and onion are included in this, however, you can add leek or shallots, if you prefer. If you don't have fresh on hand, you could add in minced garlic at the broth stage and omit in the roasting process.
- Vegetable stock: Vegetable stock helps add depth of flavor to the soup, however, you could replace in equal measure with chicken stock.
- Coconut milk: The coconut sambal topping makes coconut milk in the soup the best choice, however, you can replace with regular cream or a dairy free alternative, if you prefer.
See recipe card for quantities.
How to make Roasted Tomato Soup:
Get your oven hot: Preheat that baby.
Can opener at the ready: Pour the full contents of your canned tomatoes as well as roughly chopped fresh vegetables into your roasting tray.
1
Cover: Cover your roasting tray with aluminum foil, place in the oven and set a timer.
Remove the cover: After 1 hour of roasting, reduce the heat in the oven slightly and remove the aluminum foil and bake for a further 30 minutes.
2
Ready to blend: Remove the slightly charred vegetables from the oven and place into your soup pot or a blender (that can take hot ingredients within), a vegetable boullion and water and blend.
Pour into a soup pot: Pour your soup into your soup pot to heat through and add the coconut milk.
Create your sambal: Place all sambal ingredients into a blender until fine.
Serve: Serve ladlefuls of soup into your bowls and sprinkle a little of the sambal over. Enjoy!
FAQ's for the best Roasted Tomato Soup
Plum tomatoes or roma tomatoes hold their strong flavor best when roasted, however, they can be canned or fresh. Either makes an incredible soup thanks to the addition of other vegetables in the recipe. Having made this soup several times with canned tomatoes, they are perfect here.
This soup also tastes delicious with a swirl of coconut milk or coconut cream or regular cream, if you're not dairy free. Not only will this give a creamier flavor, but also will compliment the roasted flavors in the soup beautifully!
Yes, you can! It can be frozen in airtight containers or freezer bags for up to 3 months. Simply thaw and reheat when you're ready to enjoy it again.
Certainly! This soup serves as a versatile base for customization. Feel free to add your favorite toppings like croutons, grated cheese, or a drizzle of basil-infused olive oil to enhance the flavors and make it your own.
Absolutely! This soup can be prepared ahead of time, covered and stored in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.
While our recipe is designed for the oven and stovetop preparation, you can adapt it for a slow cooker by roasting the tomatoes and other vegetables and then transferring them along with the other ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until everything is well combined and flavors have melded together.
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Roasted Tomato Soup
Ingredients
Tomato Soup
- 500 grams / 1 pound canned whole plum tomatoes
- 500 grams / 1 pound canned whole cherry tomatoes
- 1 medium onion peeled and roughly sliced
- 4 cloves garlic peeled
- 1 bell pepper preferably red, roughly chopped
- 1 tablespoon olive oil
- 1 vegetable bouillon
- 120 milliliters / ½ cup coconut milk
Cashew and Coconut Sambal
- 45 grams / ⅓ cup cashew and almond nuts
- 30 grams / ⅓ cup desiccated coconut
- Handful of coriander
Instructions
- Heat the oven to 200°C/390F. Drain the juice from the canned tomatoes and place on a large baking tray.
- Add the garlic, onion, bell pepper to the baking tray. Finally add the olive oil and salt, pepper.
- Cover with aluminum foil and place carefully into the oven, ensuring not to rip it while sliding into the shelf.
- After 1 hour, take the tray out of the oven and remove the aluminum foil off. Reduce the heat to 180°C/355F.
- Place the tray back in oven for a further 30 minutes, ensuring the entire tray has the juices well spread out so nothing dries out.
- Once caramelized, take the vegetables out of the oven and set aside to cool slightly.
- Add the vegetable bouillon and 1 ½ cups water and blend (ideally with a stick blender, otherwise the soup will need to cool more to place into a blender).
- Pour into a stovetop pot and heat slowly, once warm, add the coconut milk. Stir to mix.
- For the sambal, place all the ingredients into a blender and blend until finely chopped.
- Serve the tomato soup with a dash of sambal on top.
- Enjoy!
Notes
- Type of tomatoes for this soup: The original recipe makes no mention of canned or fresh tomatoes and this dish has been made several times with either, resulting in the same flavor so don't feel the need to use canned if you have a bunch of fresh tomatoes on hand.
- Alliums: Fresh garlic and onion are included in this, however, you can add leek or shallots, if you prefer. If you don't have fresh on hand, you could add in minced garlic at the broth stage and omit in the roasting process.
- Coconut milk: The coconut sambal topping makes coconut milk in the soup the best choice, however, you can replace with regular cream or a dairy free alternative, if you prefer.
- Blender: A stick or immersion blender was used here and makes this a breeze as you don’t need to wait for the soup to cool before blending. Otherwise, it is best to wait for the soup to cool before you pour into a blender as the pressure from the heat can cause the top of the blender to explode which can cause injuries.
- It can be frozen: In airtight containers or freezer bags for up to 3 months. Simply thaw and reheat when you're ready to enjoy it again.
- Make this your own: Feel free to add your favorite toppings like croutons, grated cheese, or a drizzle of basil-infused olive oil to enhance the flavors and make it your own.
- Make ahead: Once cooled, you can store, covered in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave before serving.
Nutrition
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