Oven-roasted tomato soup

Gluten-free oven-roasted tomato soup

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 4

Calories: 355

I just love a good and warming soup. This oven-roasted tomato soup is just delicious. By roasting tomatoes you get a taste explosion, a classic with a twist.

If you’ve tried this oven-roasted tomato soup, leave a rating and let us know in the comments down below how you liked it!

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Oven-roasted tomato soup

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 5 minutes
  • Serves: 4
  • Calories 355


  • 2 red onions
  • 600 g roma (plum) tomatoes, quartered
  • 0,5 red pepper
  • 3 cloves garlic
  • 2 tsp rosemary, dried
  • 2 tsp basil, dried
  • 1 tsp parsley, dried
  • 4 tbsp olive oil
  • 1 l vegetable stock
  • salt
  • pepper


  • 1)

    Preheat the oven to 200 °C. Line a large baking sheet with baking paper or aluminum foil.

  • 2)

    Cut the tomatoes into quarters and the onion into rings. Finely slice the garlic and red pepper.

  • 3)

    Spread tomatoes and onions onto the prepared baking tray. Drizzle the olive oil over tomato mixture and season with salt and pepper. Roast in the preheated oven for 30 minutes. Then add garlic and red pepper and continue roasting for about 15 minutes until tomato mixture is tender. Remove from the oven.

  • 4)

    Bring the tomato mix, vegetable broth, rosemary, basil and parsley to a boil in a large pot. Reduce the heat and simmer.

  • 5)

    Puree with a hand blender. Top with some fresh parsley and serve with some toasted bread.



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