Roasted Tomato Soup

Roasted Tomato Soup

   Roasted tomato soup by More Than Just Carrots

The first soup of the week on More Than Just Carrots is this delicious roasted tomato soup. Isn’t tomato soup the favourite soup of every child?  It sure was my favourite when I was a kid! That is probably why it is also the first soup that I ever started making myself growing up.

Originally I stewed the tomatoes, but then I discovered that if you roast the veggies in the oven first, they get this delicious extra sweet and rich flavour to them. Roasting the tomatoes doesn’t make cooking the soup any faster, but it definitely doesn’t take more effort. The veggies go in the oven for half an hour but there is very little cutting to do.

Tomatoes, pepper and even the onions and the garlic go in the oven whole. When roasted, you squeeze out what has become garlic paste an you get the soft bit out of the onions (shallots). Roughly cut the tomatoes and deseed the peppers. Add it al this to the celery, add water and blend the soup.

Serve with a slice of good bread and you have a delicious comforting meal that the whole family will love. Just make sure there is enough of it!

Have a look at the other soups in my soup challenge as well:



Roasted Tomato Soup

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Prep: Cook: Total:

Easy, but put some time aside

You'll Need...

  • 1 kg tomatoes
  • 2 red peppers (or one red and one yellow)
  • 1 big shallot
  • 2 cloves of garlic
  • 2 stalks of celery
  • 2 tbs tomato paste
  • 5 sundries tomatoes in oil (optional)
  • 1 cube of vegetable stock
  • 3 tbsp olive oil


  1. Place all the vegetables, except for the celery and the tomato paste in an oven dish. Yes, the shallot and the garlic as well. Pour quite a bit (eg. 2 tbs) of olive oil over the vegetables.
  2. The olive oil prevents burning of the veggies and helps to release the famous antioxidant lycopene in the tomatoes.
  3. Place the vegetables in the oven (200 ºC) for 30 minutes. Keep an eye on them so they definitely don't burn. Cover with foil if it seems they might.
  4. In the mean time you can clean the celery and peel the stringy threads of. Cut the stalks in small pieces and fry them in some olive oil in the pot you are about to make the soup in.
  5. Keep stirring really well until the celery is nearly cooked through, then add the tomato paste. Add this point, you can also add some sun dried tomatoes on oil to add some extra flavour. Keep stirring so the flavours can mix together nicely.
  6. Take the pot of the stove and put it aside.
  7. After half an hour, you can take the vegetables out of the oven. Now add the tomatoes as they are to the celery.
  8. For the red peppers, you need to cut the stem of, remove the seeds and peel if possible. Try to save the juice that is inside the peppers and transfer to the soup pot. You can give the peppers a little cut at the bottom and let the juice run out before you cut them open to do so.
  9. Cut open the garlic cloves and shallot and scoop out the soft inside to add to the soup as well.
  10. As soon as all the vegetables are in your pot, you add some water. Add hot water until all the vegetables are nearly, but not entirely covered.
  11. Add the stock cube and leave to simmer for about 10 minutes before you blend the soup.
  12. Depending on how thick you like the soup, you can add more or less water. The soup gets thicker when it cools down. You can leave it thicker than you like because it takes less room in the fridge and add water when you are about to eat it.

Additional Notes

from More Than Just Carrots

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