Roasted cream of tomato soup
A rich roasted tomato and vegetable soup blended until silky smooth, finished with cream and served with warm buttered toast.
Updated : 17 March, 2026
Easy
About 20 min.
Ingredients
1 kilograms
Tomato
2
Onion
head
Garlic
as needed
Olive oil
0.5 teaspoon
Smoked paprika
2 teaspoon
Sugar
300 grams
Potato
1 liter
Vegetable broth
15 grams
Basil
150 milliliters
Cream
to taste
Sea salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C / 160°C Fan / Gas 4.
Step 2
Arrange the tomatoes in a large roasting tray, cut-side up. Tuck the onions in between the tomatoes and add the garlic. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for 45 minutes.
Step 3
Remove the tray from the oven and sprinkle over the sweet smoked paprika and caster sugar. Return the tray to the oven and roast for a further 30 minutes, allowing the vegetables to deepen in flavour.
Step 4
Meanwhile, place the potato pieces into a large saucepan with the vegetable stock and basil. Bring to the boil, then reduce to a simmer and cook for 10–15 minutes, or until the potatoes are tender.
Step 5
Once the roasted vegetables are ready, remove the tray from the oven and carefully take out the halved garlic bulb. Transfer the remaining vegetables into the saucepan with the potatoes. Squeeze the softened garlic cloves out of their skins and add them to the pan.
Step 6
Pour in the single cream, then blend the soup using a hand-held stick blender until smooth and silky. If using a standard blender, take care when blending hot liquid.
Step 7
Taste the soup and adjust the seasoning as needed.
Step 8
Serve hot, finished with a drizzle of extra cream and accompanied by buttered toast, if desired.
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