There’s something lovely — almost meditative — about making roasted tomato soup. The chopping, the slow roast, that deep smell of tomatoes caramelising in the oven… it turns your kitchen into the kind of place you want to linger in, barefoot and stirring something gently.
This is a soup I make when I need to reset a bit. When life feels loud, and I want something warm and deeply familiar. The recipe is simple enough to pull off in your sleep, but the flavours — oh, they’re layered and smoky and just a bit spicy. A proper bowl of comfort without fuss. And it’s one of those meals where the leftovers are maybe even better the next day (especially with toast for dunking).
Why You’ll Love It
- That deep roasted flavour — nothing beats it
- Makes your whole kitchen smell like a summer garden in Tuscany (but on a British budget)
- Super freezer-friendly, so you can save some for a rainy day
- Easy to tweak — go spicy, creamy, cheesy, vegan — whatever suits
- Only a handful of ingredients, all real and simple
- It’s the sort of thing that makes you slow down a bit (in a good way)
Ingredients
- 3 ½ pounds ripe tomatoes (small or medium — mix ‘em up if you’ve got odds and ends)
- 3 tbsp olive oil, divided
- Fine sea salt and freshly cracked black pepper
- 1 large white or yellow onion, diced
- 5 garlic cloves, minced
- ¾ tsp smoked paprika
- ¼ tsp crushed red pepper flakes (optional, for a tiny kick)
- 2 ½ cups vegetable broth
- ½ cup loosely packed fresh basil leaves
- Optional toppings: grated Parmesan, drizzle of cream or olive oil, sour cream, croutons, fresh basil
How to Make It
Roast those tomatoes until jammy:
Preheat your oven to 450°F (or 230°C). Chop the tomatoes — quarter them if they’re medium, halve if small. Lay them cut-side-up on a big tray, drizzle with 2 tablespoons of olive oil, and scatter a pinch of salt and black pepper over. Roast for 30–40 minutes, until they’ve gone all soft, blistery, and slightly sticky on the edges.
Sauté your base flavours:
While the tomatoes are roasting, heat the last tablespoon of oil in a big pot (Dutch oven’s ideal) over medium heat. Add the onion and cook for 5 minutes, until it softens and starts to smell lovely. Then toss in the garlic, smoked paprika, and red pepper flakes. Stir constantly for about 2 minutes — don’t let the garlic brown.
Bring it all together:
Tip the roasted tomatoes into the pot — juices and all. Add the broth and the fresh basil. Give it a good stir and let everything mingle over medium heat for a few minutes. You’ll feel smug by this point, and you should.
Blend to your heart’s desire:
Use a stick blender right in the pot to blitz it smooth — or leave it a bit chunky if you like texture. No stick blender? See the blender tip below — just be careful with hot soup, please. I’ve learned the messy way.
Season it properly:
Taste it. You might want more salt, maybe a little more paprika, or a squeeze of lemon if your tomatoes were extra sweet. Adjust to your liking. This bit’s totally personal.
Serve it up warm and simple:
Ladle into bowls, top with whatever makes you happy — a swirl of cream, grated Parmesan, crispy croutons, a little basil leaf. And then… just sit and enjoy. Maybe with toast. Maybe with silence.
Common Mistakes and How to Dodge Them
Why does my soup taste watery?
Your tomatoes might’ve been underripe or too watery to start. Roasting helps, but if needed, simmer a bit longer to reduce the liquid and concentrate the flavour.
Too acidic?
A pinch of sugar or a splash of cream balances it out. Some tomatoes just come with an attitude.
It’s bland, what did I miss?
Salt! Plus, don’t skip the smoked paprika — it gives depth. And fresh basil adds a fresh zing at the end.
Blender explosion?
Yeah, hot soup expands. Only fill your blender halfway, leave the lid slightly vented, and cover with a towel. Voice of experience here.
Storage and Reheating
- Fridge: Keeps beautifully in a sealed container for up to 4 days.
- Freezer: Let it cool, portion into containers or bags, and freeze for up to 3 months. Lay bags flat to save space.
- Microwave: Reheat in a bowl, loosely covered, stirring halfway through.
- Stovetop: Gentle heat, lid on, stir now and then. Don’t let it boil too hard.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
You can, but roasting fresh ones gives a sweeter, deeper flavour. If using canned, try fire-roasted for extra oomph.
How can I make it creamy without dairy?
Coconut milk or cashew cream work beautifully — just add at the end.
What’s best for toppings?
Croutons, a swirl of cream, shaved Parmesan, or just some fresh basil. A toasted cheese sandwich doesn’t hurt either.
Can I make this in advance?
Definitely. It actually tastes better the next day after all the flavours have settled in together.
Nutrition Facts (Per Serving)
- Calories: ~240
- Fat: 14g
- Carbs: 22g
- Protein: 5g
- Sodium: 540mg
- Sugar: 10g
Jamie Oliver Roasted Tomato Soup
Description
Slow-roasted tomatoes blended into a rich, smoky soup with garlic, basil, and just enough heat to warm your belly.
Ingredients
Instructions
- Roast chopped tomatoes with oil, salt, and pepper at 450°F for 30–40 minutes.
- In a pot, sauté onion 5 minutes, then add garlic, paprika, and red pepper for 2 minutes.
- Add roasted tomatoes, broth, and basil. Stir to combine.
- Blend until smooth using a stick or traditional blender.
- Taste and adjust seasoning.
- Serve warm with toppings of choice.
Notes
- Blend carefully — hot liquids expand fast.
- Roasting is key — don’t skip it, even if tempted.
- Add cream or coconut milk if you want it velvety.
- Tastes even better the next day — plan ahead if you can.