Roasted Tomato Soup

By The Nosh Team -Posted on 10th Oct 2012  

Recipe info

Cost: £1.35 / PERSON

Serves: 4

Ease: **

Prep Time: 15 mins

Cook Time: 25 mins


  • 2 medium potatoes, cut into 1” cubes
  • 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 basil
  • salt and pepper

  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.

add your comment or request a recipe:

  • The Nosh Team - We have used sugar to take away some of the bitterness from the tomato purée, but feel free to leave it out or add some RAW honey in there if you don't want processed sugar in it, hope you enjoy it
    06 Sep 2016
  • Rosemary Burrage - Why have you used sugar in thr Roasted Tomato Soup recipe? What can I use instead?
    01 Sep 2016

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