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Roasted Tomato Soup


A Mediterranean version of a family classic.

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Rate this recipe 3.4/5 (139 Votes)


  • 1kg tomatoes
  • ½ onion
  • 1 garlic bulb
  • 2 red bell peppers
  • 400g tinned chopped tomatoes
  • 400g tinned baked beans
  • 200ml red wine
  • 1 tbsp of sugar or sweetener
  • 1 tbsp of worcestershire sauce
  • 1 tbsp of balsamic vinegar
  • 1 tsp dried Italian herbs
  • 1 handful of fresh basil
  • Salt and Pepper to taste


servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 55mins
Cost Budget Friendly


Step 1

Deseed and halve the red bell peppers, peel the garlic and place them together with the whole tomatoes on a roasting tray sprinkle the vegetables with dried Italian seasoning and cook at 200°C for 45 minutes.

Step 2

Whilst the vegetables are roasting, finely chop the onion and fry in a tsp of vegetable oil or spray oil until translucent.

Step 3

To the fried onions add the tinned chopped tomatoes, the tinned baked beans, the red wine, the worcestershire sauce and the balsamic vinegar, and simmer on a low heat for 10 minutes.

Step 4

Once the roasted vegetables have begun to char remove from the oven and add to the onion mix. (If you have a cast iron casserole dish it is easier to roast the vegetables in this and then add the onion mix to the roasted vegetables.)

Step 5

Add a handful of fresh chopped basil.

Step 6

Use a handblender to puree the soup, if it is too thick add a little water until it is to the desired consistency. Add salt and pepper to taste. Cover and cook on a low heat for 10 more minutes.

Try a little parmesan sprinkled on top.

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