Roasted Tomato Soup


  1. Put the oven on to heat at 200ºC fan oven/220ºC/Gas 7.
  2. Place the potatoes and tomatoes on separate baking trays with the tomatoes placed cut side up. Sprinkle with olive oil and season well. Place in the oven for 25 minutes.
  3. Heat a little oil in a large saucepan. Add the onions and garlic. Fry on a medium heat for 5 – 6 minutes until the onions soften and begin to brown.
  4. Add the cooked tomatoes, potatoes, tomato purée, sugar, water and stock cube and cook for a further 3 – 4 minutes, stirring frequently.
  5. Using a hand-held blender, blend the soup until you don’t see any more lumps (unless you want it lumpy). Bring back to the boil. Stir in the basil, leaving a little behind to sprinkle on top when serving.
  6. Serve in individual soup bowls. To make it look a little bit fancy, put a tablespoon of yogurt or crème fraîche in the middle of the soup; using a spoon handle swirl the yogurt or crème fraîche and sprinkle the leftover basil over the top. See photo.


  • 2 medium potatoes, cut into 1”
  • 6 large tomatoes, halved
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 2 cloves garlic, chopped
  • 1 vegetable stock cube + 11⁄2
    mugs water
  • 2 tablespoons tomato purée
  • 2 dessertspoons sugar
  • 2 tablespoons crème fraîche or
    Greek yogurt
  • 2 tablespoons chopped fresh
  • salt and pepper



£1.35 / PERSON



prep time

15 mins

cook time

25 mins



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