Roasted Tomato Soup



Posted April 5, 2022 (Last updated April 5, 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
  • Canned tomatoes icon
    Canned 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 canned 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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