Roasted tomato soup (With Surprising Secret Ingredient!)

There’s just something incredibly satisfying about a warm bowl of soup, especially one packed with bright, juicy tomatoes and aromatic veggies.

This recipe for roasted tomato soup is all about harnessing the natural sweetness of the tomatoes through gentle roasting, resulting in a deep, complex flavour that’s much more interesting than basic canned versions.

This roasted tomato soup recipe focuses on simple, wholesome ingredients roasted together in the oven, making it a true oven-roasted tomato soup delight. It also has a secret ingredient that makes it extremly creamy.

 

Ingredients

Gather these fresh ingredients for a delicious batch of 4 servings:

• 500 g on-the-vine tomatoes: Choose ripe, firm ones for the best flavour. Fresh garden tomatoes work wonders if you’re lucky enough!
• 1 large red pepper: Adds sweetness and colour, deseeded for a smoother soup.
• 1 small red onion
• 1 bulb garlic: Use a full bulb, halved, for that lovely garlic depth without being overpowering.
• 1/2 red chilli: Optional for a gentle heat, remember to deseed it if you want milder spice.
• 1 pinch dried rosemary: This herb complements the tomatoes beautifully.
• 400 ml chicken stock: Low-sodium stock allows you to control the salt better.
• 80 g cottage cheese: The secret weapon for a thick, creamy texture without cream or cheese. Greek yogurt is another great alternative for tanginess.
• Fresh basil: A must for garnish, adds a fresh lift.
• 2 slices sourdough bread: Good quality bread gives a lovely base for the croutons.
• 20 g grated parmesan: Adds cheesy flavour to the croutons.
• 1 tsp honey: A tiny drizzle balances the acidity slightly and helps caramelize the vegetables.
• 1 tsp olive oil: Essential for roasting.

Timing and Prep

Let’s get organized so you can enjoy a smooth cooking process:

• Prep Time: 15 minutes
• Cook Time: 45 minutes (includes roasting vegetables and croutons)
• Total Time: 60 minutes

This roasted tomato soup recipe is designed to be tackled in manageable steps, starting with minimal prep before you even turn on the oven.

Step-by-Step Instructions

Follow these easy steps for perfect oven roasted tomato soup:

Step 1: Roast the Vegetables

 

Place the halved tomatoes, chopped red pepper, diced red onion, halved garlic, and deseeded red chilli in a large roasting tray.

Drizzle generously with olive oil, sprinkle generously with dried rosemary, and season well with salt and pepper.

Roast in a preheated oven at 200°C (fan) for 25-35 minutes, or until the vegetables are soft and slightly caramelized at the edges. Keep an eye on them towards the end to prevent burning.

Step 2: Make the Croutons

While the vegetables roast, cube two slices of sourdough bread. Toss these cubes well with a drizzle of olive oil and the grated parmesan.

Spread them out on a separate baking tray and roast at 180°C (fan) for 8-10 minutes, or use your air fryer for crispier results. Check halfway through; they need to be golden brown and crunchy. Remember to scrape the sides of the tray during cooking.

Step 3: Finish the Croutons (Optional):

About 5-7 minutes before the vegetables are done, remove the tray from the oven. Drizzle a tiny amount of honey over the bread cubes. Return the tray to the oven and roast for another 2-3 minutes until the glaze sets and the croutons are beautifully golden. Watch carefully to avoid burning.

Step 4: Blend the Soup:

Once the vegetables are tender and the garlic is fragrant and soft (it might even ooze), remove the tray from the oven.

Add everything directly into a blender jar (ensure the lid is secure) along with the 400 ml chicken stock and the 80 g cottage cheese.

Cover the blender tightly and blend until completely smooth. Use caution when blending hot liquids. If your blender struggles, add a splash more stock gradually.

Step 5: Serve:

Pour the smooth soup into warmed bowls. Top each serving generously with the freshly baked croutons and a scattering of fresh basil leaves. Enjoy!

Nutritional Information

Let’s take a look at what you’re fueling your body with per serving (serves 4):

• Calories: 310 kcal
• Carbohydrates: 26 g
• Protein: 9 g
• Fat: 20 g
• Saturated Fat: 2 g
• Sodium: 616 mg
• Potassium: 696 mg
• Fiber: 12 g
• Vitamin A: 175 IU
• Vitamin C: 15.2 mg
• Calcium: 65 mg
• Iron: 2.4 mg

This roasted tomato soup offers a good balance of vitamins (like A and C from the tomatoes) and fiber (thanks to the veggies and cottage cheese), along with a healthy dose of protein and beneficial fats from the olive oil.
Keep in mind sodium levels can vary based on your stock’s salt content, so adjust seasoning at the beginning or taste before serving.

Healthier Alternatives for the Recipe

You can customize this soup to fit various dietary preferences or restrictions while keeping that delicious roasted flavour:

• Vegan/Vegetarian: Swap the chicken stock for a good quality vegetable stock and ensure the cottage cheese is replaced with a plant-based alternative like silken tofu or cashew cream.
• Gluten-Free: Use gluten-free bread for the croutons and ensure all other ingredients (stock, dried herbs) are certified gluten-free.
• Lower Sodium: Opt for low-sodium stock and use less salt during roasting and blending. You can use herbs like fennel seed or celery leaf for extra flavour without salt.
• Lower Calorie/Saturated Fat: Use less bread for the croutons, choose low-fat cottage cheese, and perhaps use very little or no parmesan. Even small tweaks can make a difference for those watching their intake.

Serving Suggestions

Elevate your roasted tomato soup experience with these ideas:

• Classic Basil Garnish: Freshly torn basil leaves brighten up the rich soup and complement the tomatoes perfectly.
• Crispy Croutons: Don’t skip these. They add a delightful textural contrast to the smooth soup.
• Creamy Dollop: A tiny swirl of plain yogurt or a knob of unsalted butter adds creaminess without too much extra fat.
• Cheesy Boost: Sprinkle with a little extra grated parmesan or nutritional yeast for a cheesy flavour.
• Side Salad: Serve with a simple green salad or crusty bread on the side for a complete meal.
• Pair with Grains: Spoon the soup over cooked quinoa, rice, or polenta for a heartier dish.

Common Mistakes to Avoid

To ensure your roasted tomato soup turns out beautifully smooth and flavourful, watch out for these common pitfalls:

• Not Roasting Long Enough: Patience pays off here. Roasting the vegetables until soft and slightly caramelized develops deep, complex flavours. Rushing means a bland, watery base.
• Overloading the Blender: Blending pureed soup works best when ingredients are very hot. Add a splash of liquid first if your blender seems hesitant, but be careful. It’s okay if the soup isn’t perfectly smooth – a little texture from the roasted vegetables can be lovely.
• Under-seasoning: Roasting concentrates the flavours, so season the vegetables well before roasting and taste the soup before blending. Don’t be afraid to add a pinch more salt or a squeeze of lemon juice if needed.
• Over-Crumbing the Croutons: While tasty, too many croutons can overwhelm the soup. Use about 2-3 tablespoons per bowl as a garnish, not a base layer.
• Using Too Much Acid: If your tomatoes are extremely tart, you can add a tiny splash of cream, a drizzle of honey, or even a squeeze of orange juice to balance the flavour before blending or serving.

Storing Tips for the Recipe

Proper storage keeps your roasted tomato soup delicious for longer:

• Cool Completely: Allow the soup to cool completely to room temperature before refrigerating or freezing. Hot liquids can create condensation in containers.
• Refrigerate: Store in airtight containers in the fridge for up to 4-5 days.
• Freeze: The soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be stored in the freezer for up to 2-3 months. Freezer bags are ideal as they save space and prevent ice crystals.
• Reheating: Reheat gently in a saucepan over low heat, adding a little water, broth, or milk if needed to thin it back out. Avoid reheating in the microwave if possible for the best texture.
• Croutons: It’s best to bake the croutons fresh or alongside the soup. They lose their crispiness in the fridge or freezer.

Conclusion

Roasting vegetables brings out their natural sweetness and depth, creating a roasted tomato soup that feels special yet incredibly approachable.

This roasted tomato soup recipe relies on simple, fresh ingredients and minimal fuss, blending them into a creamy yet healthy base, enriched with the unexpected texture of cottage cheese.

The addition of homemade croutons adds a wonderful crunch, making every spoonful a delightful experience. Whether you’re aiming for a lighter meal or simply enjoying a comforting bowl, this oven roasted tomato soup offers a fantastic blend of flavour, nutrition, and ease.

It’s a fantastic way to use up some seasonal tomatoes and make something truly comforting. Enjoy this delicious and easy soup.