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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

Creamy homemade tomato soup packed full of flavour!
Course Soup
Cuisine British
Keyword Tomato
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 177kcal
Author katsvegkitchen


  • 1.5 kg Tomatoes
  • 1 ½ tbsp Vegetable oil
  • 1 White onion medium sized
  • 2 Celery sticks
  • 4-5 Garlic cloves I like a lot of garlic, feel free to use less (or more!)
  • 10 Fresh basil leaves
  • 3 sprigs Fresh thyme
  • 1 tbsp Balsamic glaze
  • 2 tbsp Tomato puree
  • 1 tsp Sugar granulated or caster/superfine
  • 35 ml Double cream or a dairy free cream
  • 75 ml Water
  • 1 Vegetable stock cube I used Oxo
  • ½ tsp Salt


  • 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


Calories: 177kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 493mg | Potassium: 996mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3392IU | Vitamin C: 57mg | Calcium: 63mg | Iron: 1mg