*A simple recipe with flavours that taste anything but simple - it’s going to impress someone!*

There’s something about a bowl of homemade soup, especially one that’s as flavourful and satisfying as this roasted tomato soup. With just a handful of fresh ingredients and a simple roasting technique, you can transform tomatoes into a bistro-worthy dish. Whether you’re looking for comfort on a rainy day or an impressive starter for a dinner party, this soup checks all the boxes. And the best part? It’s so easy, you’ll never have to go for canned soups at home ever again!

Prep time: 5 minutes

Cook time: 30 minutes (roasting), then 10 minutes after

Serves: 1 - 2 pax

Ingredients

4 medium truss tomatoes
4 garlic cloves
2 sprigs of thyme
Extra virgin olive oil
Salt and sugar to taste
100ml of water

Notes

Roma and plum tomatoes are best known for making soups but I wasn’t able to find them and went for Truss - I love how it turned out and won’t hesitate to use them again
Feel free to add a mix of tomatoes, even cherry tomatoes!
There actually isn’t a hard measurement of ingredients to go by, if you love more garlic flavour, add more garlic
Instead of thyme, you can use other herbs, dried or fresh
You can also add stock instead of water, but we love the natural flavour of tomatoes and don’t see the need in adding chicken stock

Method

1. Prep Your Ingredients:
Start by preheating your oven to 200°C. Wash the truss tomatoes and cut them in half or quarters.

2. Roast to Perfection:
Place the tomatoes (cut side up) and garlic on a baking tray. Add the sprigs of thyme, drizzle generously with extra virgin olive oil, and sprinkle with salt. Roast in the oven for about 30 minutes, or until the tomatoes are blistered and caramelized.

3. Blend It All Together:
Remove the roasted thyme sprigs then transfer the tomatoes, garlic, and all the juices from the tray into a blender or pot + hand blender. Add ~100ml of water and blend until smooth. If you prefer a thinner consistency, feel free to add a bit more water or stock. Taste and adjust seasoning as needed with salt & sugar.

4. Serve & Enjoy:
Pour the soup into bowls and garnish with fresh basil leaves, a drizzle of olive oil, or a swirl of cream for extra indulgence. Serve with crusty bread on the side for the ultimate dunking experience! When I’m craving something more hearty, I love pairing our tomato soup with a grilled cheese sandwich!

Notes

I used the “grill” function on my built-in oven
I did not remove the skin from the garlic and only did so just before starting the blender. You can roast garlic with or without skin on.
If you feel that the soup is too thin because you added too much liquid, let it reduce over the stove on low-medium heat. Stir frequently and do not let it boil hard!

Tips for Success:

Fresh is Best: Use fresh truss tomatoes for their rich flavor, and avoid canned tomatoes for this recipe.
Roasting is Key: Don’t skip the roasting step! It’s what transforms this soup from ordinary to extraordinary.
Customizable Consistency: Like your soup thicker? Blend it with less water. Want it thinner? Add more liquid as you go.

Why Roast the Tomatoes?

Roasting tomatoes deepens their flavour, bringing out their natural sweetness and balancing the acidity. It’s a small step that makes a huge difference in the final dish. Plus, roasted garlic becomes mellow and buttery, adding another layer of deliciousness.

Conclusion

Whether you’re a lifelong tomato lover or someone who’s on the fence about them, this roasted tomato soup might change your mind. It’s a dish that’s simple enough for a weeknight but fancy enough for hosting friends. It’s definitely a lovely recipe to keep in mind and we hope you’ll try it soon:)