- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 ¼ kg
- 4 cloves
- 3 tbsp
- 500 ml
- 60 ml
- 1 tsp
- ½ tsp
- 1 tsp
- 10 g
Process
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Heat the oven to 200°C. Line a large rimmed baking sheet with parchment.
Arrange the halved tomatoes cut-side up, the onion wedges and the unpeeled garlic cloves on the sheet in a single layer. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and the black pepper.
Roast for 40–45 minutes, until the tomato edges are browned and the onion is soft and caramelized at the tips. The garlic should be completely soft when squeezed.
Let the vegetables cool for 5 minutes. Squeeze the garlic flesh out of the skins and discard the skins.
Transfer the roasted tomatoes, onion and garlic to a blender. Add the vegetable broth and dried oregano. Blend until completely smooth, about 60 seconds.
Pour the soup into a medium saucepan. Stir in the remaining 1 tbsp olive oil and the heavy cream, if using. Warm over medium heat for 5 minutes, stirring, until it just simmers. Do not boil.
Taste and adjust salt. Ladle into bowls and top with torn fresh basil.
Kitchen notes
Kitchen notes
- The most common mistake is under-roasting the tomatoes. They should look collapsed and browned at the edges, not just softened. This is where the sweetness comes from.
- If the soup tastes flat, it usually needs more salt, not more sugar. Add salt 1/4 tsp at a time and taste after each addition.
- Blend in two batches if your blender is small, and never fill it more than halfway with hot liquid. Start on low speed and vent the lid with a towel to avoid a steam burst.
- For a thicker soup, strain out 250 ml of the broth before blending, or simmer the finished soup uncovered for 5-10 minutes.
Substitutions
- heavy cream→coconut milk or oat cream for a dairy-free version
- vegetable broth→chicken broth if not vegetarian
- fresh basil→a pinch of dried basil added with the oregano
Storage & reheating
Cool the soup completely, then store in an airtight container in the fridge for up to 4 days. To freeze, pour into a freezer-safe container leaving 2 cm headspace and freeze for up to 3 months; thaw overnight in the fridge. Reheat gently in a saucepan over medium-low heat, stirring often, until steaming but not boiling. If frozen, the texture may separate slightly; blend again after reheating for a smooth finish.
FAQ
The questions we get asked most
Why is my roasted tomato soup bitter?
Bitterness usually comes from garlic that roasted too dark or from tomato skins that charred. Pull any blackened garlic cloves before blending and reduce the oven to 190°C next time. A pinch of sugar or a small carrot roasted alongside the tomatoes can also balance the acidity.
Can I use canned tomatoes instead of fresh?
Yes. Use two 400 g cans of whole peeled tomatoes, drained, and roast them with the onion and garlic for 25-30 minutes instead of 45. Canned tomatoes are already cooked, so they need less time but still benefit from the caramelization.
How do I make this soup vegan?
Skip the heavy cream and use full-fat coconut milk or oat cream, or leave it out entirely. Vegetable broth is already vegan, so the rest of the recipe works as written. The soup will be slightly thinner but still rich from the olive oil.
My soup turned out watery. How can I fix it?
Simmer it uncovered over medium-low heat for 10-15 minutes, stirring often, until it reduces to your liking. You can also blend in a roasted potato or a slice of stale bread to thicken it without changing the flavor much.
Can I make this soup ahead of time?
Yes. Make it up to 3 days ahead and keep it covered in the fridge. The flavor actually improves overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened too much.
Why did my soup separate after adding cream?
The soup was probably boiling when the cream went in. Add cream only after the soup is off the heat or at a bare simmer, and stir it in gradually. If it does separate, blend the soup again briefly to re-emulsify it.
How do I know when the tomatoes are roasted enough?
The tomato halves should collapse, release their juices, and have browned edges, and the onion tips should be caramelized. If they still look firm and pale, give them another 10 minutes. Over-roasting is better than under-roasting here.
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