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Roasted tomato soup recipe

19 ratings

See method

Serves 4
20mins to prepare and 50mins to cook
215 calories / serving
Healthy
Vegetarian

Ingredients

1½ kg plum tomatoes, halved
2 small red onions, peeled and quartered
½ tsp chilli flakes
4 garlic cloves, peeled and finely chopped
2 tsp thyme leaves
4 tbsp olive oil
2 tbsp tomato purée
250ml vegetable stock
4 tbsp crème fraîche

For the salad

2 tbsp pumpkin seeds

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
900kj
215kcal 11%
Fat
13g 19%
Saturates
5g 25%
Sugars
17g 19%
Salt
1g 17%

of the reference intake
Carbohydrate 19.1g Protein 6.6g Fibre 7.1g

Method

Put the plum tomatoes and red onions into a large roasting tin, cut side up. Sprinkle over the chilli flakes, garlic and thyme. Season with salt and freshly ground black pepper. Drizzle over the olive oil and place in the oven for 30-40 mins, or until the tomatoes are very soft.
Put the roasted tomatoes into a blender or food processor and whizz until smooth. Tip the mixture back into a saucepan and add the tomato purée and stock. Bring to a simmer.
Serve with the crème fraîche and pumpkin seeds.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Tomato recipes