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Hearty Roast Tomato Soup

Servings: 4-6


  • 2 kg ripe tomatoes, halved
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream or coconut cream (optional)
  • Fresh basil leaves, chopped (optional)


  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, toss the tomato halves with olive oil, salt, and pepper until they’re evenly coated.
  3. Spread the tomatoes on a large baking sheet in a single layer. Roast for 30-40 minutes, or until they’re tender and slightly caramelized.
  4. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened. Add the roasted tomatoes, thyme, and paprika. Cook for an additional 5 minutes, stirring occasionally.
  5. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes or until the flavors have melded together.
  6. Use an immersion blender or a regular blender to puree the soup until smooth.
  7. If desired, stir in the heavy cream or coconut cream to add a creamy texture.
  8. Taste and adjust the seasoning as needed.
  9. Serve the soup hot, garnished with chopped fresh basil leaves if desired.

Enjoy your delicious and hearty roast tomato soup!


Recipe: Hearty Roast Tomato Soup | (09) 298 5012