Excellent to make when you don’t want to spend a lot of time in the kitchen and yet want something delicious & healthy. Besides roasting the tomatoes in the oven, there is no cooking involved. A simple and easy recipe.
Roasting the tomatoes brings an earthy flavor to the soup and it tastes so different than the regular tomato soup. The roasted tomato soup accompanies well with breads or baguettes accompanied by a veg salad or pasta salad. 
Roasted Tomato Soup
- Total Time: 35 minutes
- Yield: 2 1x
Description
A Delicious & Easy Roasted Tomato Soup
Ingredients
- 5-6 large ripe and red tomatoes
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tsp freshly crushed black pepper
- 4-5 cloves garlic, chopped
- 1/4 to 1/2 cup (60-120 ml) warm water
- salt & sugar as required
Instructions
- Rinse the tomatoes in water.
- Now slice the tomatoes and place them in a baking tray.
- Add chopped garlic also in the tray.
- Drizzle the olive oil on the tomatoes.
- Roast in a preheated oven at 180 degrees C for 25-30 minutes or till the tomatoes have shrunk in size & got browned.
- Now let the roasted tomatoes become warm.
- In a blender, add the tomatoes, garlic and all the juices from the tray.
- Add some crushed black pepper, salt and sugar to the blender.
- Add warm water and blend to a smooth puree.
- Pour in a soup bowls.
- Garnish with mint or cilantro or cheese or cream.
- Serve warm or cold. and serve warm or cold.
Notes
- The addition of warm water is optional. if the tomatoes are juicy, then you don’t need to add any warm water.
- Again adding sugar depend on the sweetness of tomatoes.
- If the tomatoes are sweet, then you don’t need to add any sugar.
- The recipe can be doubled or tripled.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
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Frequently Asked Questions
This recipe claims to use only four ingredients — what are they?
The article describes it as made from “just from four ingredients.” The core four are tomatoes, olive oil, garlic, and black pepper. Salt, sugar, and warm water are also listed but are conditional: “If the tomatoes are sweet, then you don’t need to add any sugar” and “if the tomatoes are juicy, then you don’t need to add any warm water.”
Why does the recipe roast the tomatoes instead of just simmering them on the stove?
The article explains that “roasting the tomatoes brings an earthy flavor to the soup and it tastes so different than the regular tomato soup.” At 180°C (356°F) for 25–30 minutes, the tomatoes shrink, brown, and concentrate their sugars in a way stovetop simmering cannot.
How should I adjust the optional sugar and water?
Both are conditional on your tomatoes: add sugar only if the tomatoes lack sweetness, and add warm water (up to 1/2 cup / 120 ml) only if the tomatoes are not very juicy after roasting. The notes also say the recipe can be doubled or tripled.
