Creamy Roasted Tomato Soup

Creamy homemade tomato soup packed full of flavour!

Course Soup

Cuisine British

Keyword soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings +

Calories 177kcal

Author thebakingexplorer

Pre-heat your oven to 200C Fan/425F/Gas Mark 7
Cut the tomatoes into quarters and toss them in 1 tbsp of the vegetable oil
Spread them out into a roasting tray, or a baking tray with a lip, and roast for 25 minutes
Meanwhile, put a large soup pot on a low heat and add the remaining vegetable oil. Finely chop the onion, celery and garlic and add to the pot, cook until soft, around 5-10 minutes
Remove the tomatoes from the oven and add them, including all liquid they've released, to the pot
Add all of the other ingredients and simmer the mixture for 10-15 minutes
Use a hand blender to blend the soup until smooth. Or transfer to a food processor and blend until smooth (check if you can add hot liquids to your food processor first as you may need to let the soup cool a little first)
Serve immediately, or allow to cool and store in the fridge in an airtight container for 2-3 days, or in the freezer for up to 3 months

I use large tomatoes on the vine for this recipe. You could also use large salad tomatoes, or even beef tomatoes.

Fresh ingredients, such as fresh garlic and fresh herbs, will make this recipe more flavoursome. But you can use dried or frozen ingredients if needed

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.