Creamy Roasted Tomato Soup


by: Quite Chefy

This wonderful tomato soup is simple and quick to make but tastes like you slaved all day on it. The roasted tomato and onion gives a delicious depth of flavour that warms to the core.


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serves: 4

15-20 tomatoes (I used plum and leftover baby tomatoes)

2 large yellow onions

head One of garlic

2 tbsp olive oil

2 tsp paprika

2 tsp dried basil

1 tsp dried oregano

1 tsp honey

600 ml vegetable stock

225 ml cream

2 leaves bay

1/4 tsp cayenne pepper (to taste)

Salt and Pepper to taste

Nutrition Facts
Creamy Roasted Tomato Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 251

  • Total Fat: 13.8 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 20.1 mg
  • Sodium: 1224.9 mg
  • Total Carbs: 30.8 g
  •     Dietary Fiber: 6.1 g
  •     Sugars: 16 g
  • Protein: 6.1 g

how is this calculated?

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1.  Preheat oven 185°C (365°F)

2.  Cut tomatoes in half lengthwise and place them in a baking dish (to catch all the juices)

3.  Slice the top off the garlic to expose the bulbs and place in baking dish

4.  Peel and slice onion in quarters and place in baking dish

5.  Drizzle vegetables with olive oil and sprinkle with salt and pepper

6.  Bake for 30-45 minutes, until tomatoes start breaking down and release their juices. Keep an eye on the garlic - if it gets too dark, remove it. It should be soft and squishy when done so it can be squeezed from the casing like toothpaste.

7.  Let the vegetables rest for 5-10 minutes to cool down

8.  Blend vegetables, spices (except bay leaf) and cream.

9.  Simmer 5-10 minutes together with bay leaf before serving

Cooks' note:
You can make an even lighter version of this recipe by using a lower fat cream, milk, or almond, soy, or rice milk, but simmer a bit longer to reduce and thicken.

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