Roasted Tomato Soup

Our creamy (NO CREAM!) Roasted Tomato Soup recipe is FLAVOUR-PACKED, SUPER EASY AND SIMPLY DELICIOUS!

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Soup, western

Diet: Vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 203kcal

Cost: $10

Preheat the oven to 220 degrees celsius (fan forced).
Place the chopped tomatoes, onion and capsicum into a large bowl. Add the minced garlic, olive oil and salt and pepper and stir until well coated.
Pour into a large baking dish.
Bake for 35-40 minutes or until very soft and starting to char.
Pour the cooked tomatoes, onion and capsicum into a large saucepan on the stovetop. Add the tomato paste and liquid vegetable stock.
Bring to a simmer.
Add the basil leaves and use a stick blender or food processor to blend the soup until smooth.
If using a Thermomix: remove the MC and place the splatter guard or rice basket in place. Slowly increase to Speed 8 for 1 minute.
Serve immediately with extra fresh basil, grated parmesan cheese and cheese toasties on the side!

RECIPE NOTES & TIPS

Roast the tomatoes - until tender and the edges are beginning to colour. This will create a flavour-packed soup with a beautiful silky smooth texture.
Sugar - underripe or acidic tomatoes can make the soup taste a little sour, however this is easy to fix! Stir in a pinch of white sugar to taste.
If pureeing the soup in a blender - leave to cool slightly for 5 minutes before blending to avoid steam building up in the blender which can cause the top to come off and can result in burns.
Storage - store any leftover soup in an airtight container in the fridge for up to 3-4 days.
Freeze - cool completely, place in an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating on the stove top or in the microwave.
Serving ideas - hot buttered toast, cheese toasties, homemade rolls or scrolls, or fresh crusty bread!