Roasted Tomato Soup



Posted 5 April 2022 (Last updated 5 April 2022)



Total Time




This rich tomato soup is made with sweet roasted garlic and fresh herbs. Rainy day food at its best!


  • Tomato icon
    Tomato900 gwhole unpeeled
  • Fresh rosemary icon
    Fresh rosemary5 gchopped
  • Fresh sage icon
    Fresh sage5 g
  • Garlic clove icon
    Garlic clove8whole unpeeled
  • Olive oil icon
    Olive oil50 g
  • Sea salt icon
    Sea salt1 pinch
  • Black pepper icon
    Black pepper1 pinch
  • Onion icon
    Onion300 gdiced
  • Celery stalk icon
    Celery stalk75 gchopped
  • Fresh oregano icon
    Fresh oregano5 gchopped
  • Tinned tomatoes icon
    Tinned tomatoes400 g
  • Vegetable stock icon
    Vegetable stock450 g

  • 1. Pre-heat oven - 175°C
  • 2. Add tomato, fresh rosemary, fresh sage, garlic clove, olive oil, sea salt and black pepper to a clean large mixing bowl
  • 3. Mix until coated
  • 4. Transfer tomatoes to medium roasting dish
  • 5. Roast until soft - 18 min
  • 6. Add olive oil, onion, celery stalk and fresh oregano to a clean frying pan
  • 7. Sauté until soft - medium heat
  • 8. Add tinned tomatoes and vegetable stock to a clean large saucepan
  • 9. Transfer roasted vegetables to soup
  • 10. Transfer onion mixture to soup
  • 11. Heat until simmering - medium heat
  • 12. Simmer gently - 15 min
  • 13. Blend until smooth
  • 14. Serve

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