Roasted Tomato Soup

Recipe by ElmarieCourse: Dinner, Lunch

As we transition into the colder months, there’s nothing quite like a warm bowl of roasted tomato soup to provide comfort and satisfaction. The rich aroma of ripe tomatoes mingling with herbs and spices, the velvety texture that warms you from within – roasted tomato soup is the epitome of winter culinary bliss. So, let’s embark on a journey through the delightful flavours of this beloved classic.


  • 1 kg Tomatoes

  • 1 red onion

  • 2 cloves of garlic, peeled and chopped

  • 2 Carrots, peeled and chopped

  • 1 red pepper, deseeded and cubed

  • 1 tin sweet corn kernels

  • 2 tablespoons of sundried tomato paste (optional)

  • 2 cups of chicken stock

  • Mozzarella cheese, sliced

  • ½ cup of grated parmesan cheese

  • Olive oil

  • Salt and pepper

  • ¼ cup fresh basil


  • Preheat the oven to 200C.
  • Drizzle tomatoes with the olive oil, salt and pepper and roast for 40 minutes.
  • Let it cool for 5 minutes, then discard skins with a fork.
  • Heat the oil in the pot over medium – high heat, add onion, red pepper& carrot and season with salt and pepper. Once cooked add garlic, sundried tomato paste, corn and tomatoes. Pour the chicken stock in and cook all the ingredients until soften. Use a stick blender to blend the soup nice and smooth.
  • Add the grated parmesan cheese.
  • Before serving. Grill the slices of mozzarella cheese until bubbly and brown and top the soup with it sprinkle some fresh basil over with a drizzle of olive oil.
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