This oven roasted tomato soup recipe will result in a bowl of lip-smacking, spoon-licking bowl of delicacy! It has the perfect balance between the sour from tomatoes, sweet from sugar, heat from black pepper and a subtle roasted flavor from the roasted garlic and tomatoes.

Oven Roasted Tomato Soup

Tomato chaat, Tomato Pulav, Stuffed Tomato fritters, Tomato slush and now the oven roasted tomato soup. That is the list of tomato based recipes on Yummily Yours! I guess it is time to make it official now. I am an addict, a tomato addict! I must say, I completely missed the signs until these:

Roasted Tomatoes

I went grocery shopping and picked a whole lot of tomatoes on the vine. Now, I dint think it was a whole lot. I had a few recipes lined up in my mind. But, at the billing counter, the man raises his eyebrows looking at my bag and says “You seem to like tomatoes”. I smiled and said “yeah” and then checked my receipt to see I had 8 pounds of tomatoes in my bag!! 😀

If you follow the blog regularly, you might have noticed that I like to take a shot of the ingredients I will be working with. As usual, I clicked my pictures and was showing them to Nachiket while he exclaimed “How many times are you going to shoot tomatoes!!” That got me thinking and I checked my hard drive. Voila! Multiple shots of tomato taken at various stages of blogging 😛

Sigh! That makes me an addict I guess. All I can say in my defense is, Tomato soup uses a lot of tomatoes which partly explains the 8 pounds and its ok that I keep clicking photos of tomatoes because I have scale to compare my bettering photography skills. Here’s the proof 😛

Tomato photo

                                                                 Photograph #1 from my point and shoot

Tomato soup

                                                Photograph #2 from my current camera and lens

Tomatoes on the vine

                                                  Photograph #3, the one shot for the Tomato Soup

After the not so humble photo display, time to get back to recipe on hand. Oven roasted tomato soup. Once I was done cooking it, I took a spoonful for my mother in law to taste it and I swear, she exclaimed “Yummy! So much better than a restaurant”. Her involuntary expressions, I knew this recipe was a keeper!

Oven Roasted Tomato Soup

Oven Roasted Tomato Soup



  • 6-8 medium sized ripe red tomatoes
  • 1 cup peeled pearl onions / shallots
  • 5-6 pods of garlic
  • 1 tbsp + 1/2 tsp of crushed black pepper (or as per desired heat level)
  • 2 tbsp of olive oil
  • 1 1/2 – 2 cups of vegetable broth
  • Sugar as required to balance the sourness of the tomatoes on hand
  • A couple of cilantro sprigs
  • Salt to taste
  • Croutons for serving the soup


  1. Preheat the oven to 400°F. Cut the tomatoes into halves or quarters depending on their size.
  2. Toss the halved tomatoes, peeled pearl onions and garlic pods in the olive oil and spread them on a baking sheet.
  3. Bake them in a preheated oven for about 30 min checking on them midway to avoid charring of garlic and onions. When I found a pod of garlic was done, I picked it out and set aside to be blended with the rest of the ingredients later once they were all roasted.
  4. When the tomato skins are shriveled up(which usually takes about 30 min in my oven), sprinkle some salt, and the half tsp of crushed black pepper over the veggies.
  5. switch the oven to broil mode and place the sheet back in the oven and let the tomato tops roast for about 5 min. Turn off and allow the veggies to cool.
  6. Peel the tomato skins. Puree the veggies and cilantro to obtain a smooth texture. Use a strainer if required to get smooth consistency. I did not use one.
  7. Transfer the puree to a pot along with the rest of the crushed black pepper, salt, vegetable broth and sugar. Cook till the seasonings blend well with each other to result in a smooth balanced delicacy.
  8. Serve hot with a generous throw of croutons over the soup.

My Take:

You can cream to the soup for a richer texture but it downplays the roasted flavors in my opinion. So, I avoid it.

If you do add cream, go easy on the sugar. The cream acts as a counterpart to the sourness.

Yummily Yours'



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  1. Looking at the pictures and wishing that I could grab a bowl of that delicious soup. Sigh!!! Beautiful shots, as usual. Bookmarking this recipe to try out soon.

  2. Loved this recipe. Tomato soup is my all time favorite, going to try this soon. 🙂

  3. Love this soup.. Perfect for this weather.

  4. Thanks nice

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