Roasted tomato soup recipe
There’s nothing quite like the smell of tomatoes roasting in the oven, sweet, smoky, and a little bit nostalgic. This year, my tomato plants went wild. Honestly, I had more tomatoes than I knew what to do with, and this recipe quickly became my go-to way to use them up. It’s simple, deeply flavourful, and perfect for freezing so you can enjoy that late-summer taste on a cold winter’s day.
Here at Living in Wisteria, we’re all about seasonal, comforting food that feels homely but never fussy. This roasted tomato soup is exactly that — minimal effort, maximum flavour. And the best part? It uses fresh, simple ingredients you probably already have at home.
Key Ingredients in Roasted Tomato Soup
What you need to make the perfect roasted tomato soup recipe:
Tomatoes — The star of the show, obviously! I used a mix of homegrown varieties from the garden — a combination of cherry, plum, and classic round tomatoes. Mixing types gives the soup a lovely balance of sweetness and richness. If you don’t grow your own, just choose the ripest, juiciest ones you can find.
Onion — This adds depth and a touch of natural sweetness when roasted. It’s one of those background flavours that ties everything together beautifully.
Red Peppers — These bring a subtle sweetness and make the soup a little more vibrant in both flavour and colour.
Garlic — Roasting garlic completely transforms it. Instead of being sharp or strong, it turns soft, buttery, and slightly caramelised. It’s what gives the soup that irresistible, rich flavour.
Red Chilli — Just enough to add warmth, not heat. You can leave it out if you prefer a gentler flavour, or add a little more if you like a kick.
Dried Oregano — I love oregano for that Mediterranean note. It also enhances the tomatoes without overpowering them.
Dried Basil — Basil and tomatoes are such a classic pairing for a reason. Even dried, basil adds a lovely warmth and that subtle sweetness that makes the soup taste like summer in a bowl. It enhances the tomato flavour without overpowering it, giving everything a soft, herby depth that feels fresh and comforting all at once.
Olive Oil — A good drizzle ties everything together and helps the vegetables roast to golden perfection. It’s worth using one you really like the flavour of here, and is the best quality you can afford.
Vegetable Stock — This brings everything to the perfect soup consistency and blends the flavours together. I prefer a good-quality cube or homemade stock if I have it on hand.
Salt + Pepper — The finishing touch. Don’t skip seasoning, it really makes the tomato flavour sing.
How to Make Roasted Tomato Soup
This homemade soup couldn’t be easier to make; it’s all about letting the oven do most of the work.
1. Roast the vegetables
Preheat your oven to 200°C fan (220°C conventional). Place the chopped tomatoes, onions, and peppers on a large roasting tray. Add the halved garlic bulbs and the chilli, then sprinkle with oregano, Basil, salt, and pepper.
Drizzle generously with olive oil and toss everything together. Roast for around 1 hour, until the vegetables are soft and slightly caramelised. Your kitchen will smell incredible by this point — like pure comfort.
2. Blend into soup
Remove the tray from the oven and let it cool slightly. When cool enough to handle, squeeze the roasted garlic out of its skins (discard the papery layers) and transfer all the vegetables to a large pot. Pour in the vegetable stock and blend until smooth using a hand blender or food processor.
If you prefer a silkier texture, blend in batches in a regular blender ( this is what I do ) — just be careful, as hot liquids expand!
3. Season and serve
Return the soup to the heat and gently warm it through. Taste and adjust the seasoning if needed — sometimes just a pinch of salt or a tiny drizzle of oil helps lift the flavour.
Serve in bowls with a swirl of olive oil or cream and a scatter of fresh herbs or grated Parmesan. It’s really good with cheese on toast or garlic bread!!
🥣 What to Serve with Roasted Tomato Soup
For me, it’s all about the sides. Why not make cheese on toast or garlic bread for dunking? It’s the ultimate comfort food combination, crispy, buttery bread meeting that rich, velvety tomato soup. Heaven.
If you prefer something lighter, serve it with a simple salad or fresh crusty rolls.
Storage and Freezing Tips
This soup freezes perfectly, so make a big batch! Let it cool completely, then portion it into containers or freezer bags. It will keep for up to 3 months — ideal for quick lunches or easy dinners on chilly evenings.
When reheating, simply thaw in the fridge overnight and warm gently on the hob, adding a splash of stock or water if it’s too thick.
Wisteria recipes…
I love recipes like this because they feel timeless — the kind you pass down, tweak, and make your own. It’s one of those dishes that fills the kitchen with warmth and makes even the rainiest afternoon feel cosy.
And while the house renovation continues (there’s still paint on my hands most days!), little things like this soup bring that sense of calm and homeliness I love.
Dexter, of course, sits patiently, hoping for a stray piece of toast to fall his way.
If you try this recipe, I’d love to hear how it goes — tag me on Instagram or leave a comment below. Nothing makes me happier than knowing a Living in Wisteria recipe has made its way into someone else’s kitchen.
Roasted Tomato soup recipe
Prep Time: 35 mins
Cook Time: 60 minutes mins oven time
Serves: 6
Ingredients
- 1.5kg tomatoes roughly chopped
- 1 large white onion roughly chopped
- 2 red peppers roughly chopped
- 2 whole garlic bulbs sliced in half
- 1/2 red chilli
- 2 tablespoons of olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp ( or to taste ) salt & pepper
- 700ml of vegetable stock
Instructions
- Preheat the oven to 200°C fan (220°C conventional).
- Place the chopped tomatoes, onions, and peppers on a large roasting tray. Add the halved garlic bulbs and the chilli, then sprinkle with oregano, Basil, salt, and pepper.
- Drizzle generously with olive oil and toss everything together. Roast for around 1 hour, until the vegetables are soft and slightly caramelised. Your kitchen will smell incredible by this point — like pure comfort.
- Remove the tray from the oven and let it cool slightly. Squeeze the roasted garlic out of its skins (discard the papery layers) and transfer all the vegetables to a large pot. Pour in the vegetable stock and blend until smooth using a hand blender or food processor. If you prefer a silkier texture, blend in batches in a regular blender (this is what I do) — just be careful, as hot liquids expand!
- Return the soup to the heat and warm through gently. Taste and adjust the seasoning if needed — sometimes just a pinch of salt or a tiny drizzle of oil helps lift the flavour. Serve in bowls with a swirl of olive oil or cream and a scatter of fresh herbs or grated Parmesan.
What to Serve with Roasted Tomato Soup For me, it’s all about the sides. Why not make cheese on toast or garlic bread for dunking? It’s the ultimate comfort food combination, crispy, buttery bread meeting that rich, velvety tomato soup. Heaven. If you prefer something lighter, serve it with a simple salad or fresh crusty rolls.
Storage and Freezing Tips This soup freezes perfectly, so make a big batch! Let it cool completely, then portion it into containers or freezer bags. It will keep for up to 3 months — ideal for quick lunches or easy dinners on chilly evenings. When reheating, simply thaw in the fridge overnight and warm gently on the hob, adding a splash of stock or water if it’s too thick.
