Roasted tomato soup

Roasted tomato soup



  • 4 tbs olive oil
  • 1kg roma tomatoes, halved
  • 1 onion, sliced
  • 2 garlic cloves, halved
  • small handful of thyme sprigs
  • 1 tsp caster sugar
  • 1 tsp of sea salt
  • 1 litre chicken stock
  • 2 semi-dried tomatoes
  • 1 tbsp barbecue sauce


Preheat oven to 220°C (200°C fan-forced).

Toss tomatoes, onion and garlic cloves with olive oil. Sprinkle with thyme sprigs, sugar and salt.

Place in an oven tray and roast for 20-25 minutes until caramelised.

Once cooked, tip everything in the oven tray into a stock pot, removing woody stalks of thyme.

Add the chicken stock, semi-dried tomatoes and barbecue sauce. Bring to the boil and simmer for 5 minutes.

Use a stick blender to puree the soup then push through a sieve to remove tomato skins.

Reheat if necessary before serving.


  • You can make this recipe vegetarian by using vegetable stock instead of chicken.
  • You can skip the sieving step, but some kids might find the bits of tomato skin that escape the stick blender challenging.
  • This recipe was created by Alana House from Housegoeshome. You can follow Alana on Twitter.

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