Oven roast tomato soup

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Oven roast tomatoes

This soup is the ultimate summer soup with an exceptional fresh tomatos taste. Make sure you use good quality and very ripe tomatoes.


tomatoes ready for oven


4 tbsp mild olive oil
2 kg ripe plum tomatoes, washed
2 large purple onions, chopped
1 tsp brown sugar, or coconut sugar
6 garlic cloves, peeled and halved
A handful of fresh basil leaves
A dash of Tabasco
Salt and freshly ground pepper
Some more basil leaves for garnish


Preheat your oven, on grill mode, to 200ֲ°c. Place the tomatoes in a roasting tin, drizzle with half the olive oil, season with salt and pepper and roast in the oven for 15-20 minutes till blistered and charred in places.
While the tomatoes are roasting, heat the rest of the oil in a soup pan and cook the onions till soft and transparent. Add the sugar and let it caramelize for 2-3 minutes. Season with salt and pepper.
take the tomatoes out of the oven and let them cool a little.Transfer the roasted tomatoes (remove the peel if you prefere a totally smooth texture) to the container of a blender, add the caramelized onions and blend on high speed to a smooth and creamy soup.
Return the soup to the pan, add the garlic, Tabasco and basil and simmer very gently for 15 minutes. Adjust seasoning.
Serve garnished with a few basil leaves.

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Galit Hahn

Galit Hahn

Certified natural nutritionist

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