Easy Roasted Tomato Soup

Super simple
Super simple
Super simple
Super simple
0:40 m

You guys have been CRAVING soup recipes and we couldn't resist! Welcome to our new series 'Soup-er Sundays', a series dedicated to everyone's favourite winter comfort food. Next up is a timeless classic, roasted tomato soup. Made with tomatoes, red peppers and garlic we've topped it with rosemary croutons for an extra crunch!

Start cooking ➞




For the Soup

<item-todo-done>1kg vine tomatoes<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>6 sprigs of thyme<item-todo-done><item-todo-done>1 400g tin of good quality tomatoes<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the Croutons

<item-todo-done>3 slices of stale bread<item-todo-done><item-todo-done>4 sprigs of rosemary<item-todo-done><item-todo-done> olive oil<item-todo-done>

To Serve

<item-todo-done> fresh basil leaves<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done>

Before you start

Oven preheated to 200*C fan setting | Roasting tin | Baking tray lined with parchment paper | High speed blender or stick blender

Prepare the vegetables

  • Cut the tomatoes in half
  • Cut the top of the garlic bulb off to expose the cloves and wrap in tin foil
  • Roughly chop the red onions and peppers

Get ready to roast

  • On a roasting tin with high sides, lay the tomatoes skin side up, followed by the garlic, onions, peppers, basil stems and herbs. Sprinkle over plenty of salt and pepper and a big drizzle of olive oil. Transfer to the oven, and roast for 30 minutes, until the vegetables are tender
  • Once tender, remove the tray from the oven, tip in the tinned tomatoes. Reduce the heat to 160*C fan, and return to the oven for 15 minutes

Whilst the veggies are cooking

  • For the croutons, tear the sourdough into rough chunks. Lay them on a baking tray, drizzle over olive oil, sprinkle with thyme leaves and salt and mix well. Transfer to the oven and cook a 160*C fan for 15 minutes until golden and crunchy

Blitz the soup and enjoy

  • In a high speed blender or with a stick blender, blitz the soup until smooth. Taste and season to perfection
  • Ladle into serving bowls, top with fresh basil, your croutons and a drizzle of olive oil
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