Roasted Tomato Soup is a simple soup made with fresh tomatoes, garlic and olive oil that are roasted in the oven and blended into a smooth puree. The soup is lightly seasoned with salt and pepper, allowing the roasted tomato flavor to shine. With just 5 ingredients and minimal prep, this vegan and gluten-free soup comes together quickly and easily.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Side Dish, Soup, Starters
  • Cuisine: World

Ingredients

  • 530 to 550 grams tomatoes (or 4 to 5 large ripe red tomatoes)
  • 4 grams garlic ((weighed with peels) or 6 to 7 medium sized garlic, chopped)
  • 2 tablespoons olive oil
  • ½ to 1 teaspoon black pepper (- crushed or add as per taste)
  • ¼ teaspoon sugar (or add as per taste)
  • ¼ to ½ cup warm water (or add as needed)
  • salt (as required)

Method

Roasting tomatoes

  1. Rinse the tomatoes in water first for a few times in a colander or strainer.
  2. Preheat oven at 180 °C/356 °F for 10 minutes.
  3. Slice the tomatoes into medium to medium-thick slices and place them in a baking tray in a single layer.
  4. For a quick clean up line your baking tray with a parchment
  5. Add chopped garlic in the tray.
  6. Drizzle the olive oil evenly on the tomatoes.
  7. Roast in a preheated oven at 180 °C/356 °F for 25 to 30 minutes or till the tomatoes have shrunk in size and look golden.

Making the soup

  1. When the roasted tomatoes are slightly hot or warm, add them in a blender along with the garlic and all the juices and oil from the tray.
  2. Add crushed black pepper, salt as needed and sugar to the blender.
  3. Add warm or slightly hot water and blend to a fine and smooth puree. If the soup looks thick to you add some more water.
  4. If you prefer, you can transfer the soup in a saucepan and heat it lightly on the stovetop.
  5. Pour the soup in serving bowls.
  6. Garnish with fresh mint leaves, basil or cilantro or top with some grated cheese or cream if you prefer. You can also place some bread croutons on top of the soup.
  7. Serve the soup warm or chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.