In this tomato soup all the vegetables roast together on one pan in the oven: tomatoes, onion, red bell pepper and garlic cloves. After 40 minutes at 425°F / 220°C they are blended with hot vegetable stock into a thick red soup, with no cream, and vegan.

Why roast instead of simmer

Tomato soup is usually cooked in a pot, where the tomatoes stew in their own juice. In a hot oven some of the water evaporates and the sugars in the tomatoes and peppers caramelize at the edges. The flavor comes out more concentrated and sweeter, with a slightly smoky note from the charred bits.

Roasting also saves work. No standing over the pot and no stirring: halve the tomatoes, cut the onion and pepper, drizzle with olive oil and slide the pan into the oven. Heat the stock in the meantime. Use a pan big enough to hold the vegetables in a single layer, because crowded vegetables steam each other instead of browning.

A thick soup without cream

The thickness comes from the vegetables themselves. Roasted red pepper and onion blend into a smooth purée that gives the soup body, and the garlic cloves turn soft and sweet in the oven. That is why there is no need for cream, and you start with only three cups of stock. If the soup comes out too thick, add another half cup.

Scrape the juices left in the pan into the pot along with the vegetables, since much of the flavor is there. For a perfectly smooth texture, strain the soup after blending to remove skins and seeds.

Another smooth soup for autumn: velvety pumpkin soup.

One-Pan Roasted Tomato Soup

Tomatoes, onion, red bell pepper and garlic roasted together on one pan, then blended with vegetable stock into a thick soup with no cream.

One-Pan Roasted Tomato Soup
Servings: 4 servingsPrep time: 10 minCook time: 45 minTotal time: 55 min

Ingredients

  • 2 2/3 lb / 1.2 kg tomatoes (halved)
  • 1 large onion (cut into eighths)
  • 2 red bell peppers (seeded and cut into strips)
  • 8 garlic cloves (peeled)
  • 3 tbsp / 45 ml olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 3 cups / 750 ml hot vegetable stock

To serve (optional)

  • basil leaves

Instructions

  1. Heat the oven to 425°F / 220°C.

  2. Arrange the tomatoes cut side up on a large pan in a single layer, together with the onion, peppers and garlic cloves. Drizzle with olive oil and sprinkle with salt, pepper and oregano.

  3. Roast for 40 minutes, until the tomatoes are soft and the edges are browned.

  4. Transfer the vegetables and the pan juices to a pot and add the hot stock.

  5. Blend with an immersion blender until smooth. Heat for 5 minutes and adjust the seasoning.

  6. Serve hot, topped with basil leaves.

Frequently Asked Questions

Can I make roasted tomato soup with cherry tomatoes?
Yes. Cherry tomatoes roast faster, so check them after 30 minutes.

Is this soup vegan?
Yes, every ingredient is plant-based. If you use bouillon powder or store-bought stock, check the label for dairy.

Can I freeze tomato soup?
Yes, for up to three months in a sealed container.

What goes well with tomato soup?
Croutons, a slice of toast with olive oil, or a few fresh basil leaves.