Roasted Tomato Soup

Roasted Tomato Soup

Autumn is upon us and that means one thing… SOUP! This delicious quick and easy roasted tomato soup is the recipe to kick of soup season! It’s rich and somehow creamy without even using cream. It is totally vegan and gluten free so it is perfect for everyone.

This recipe serves 3-4. However, it can easily be scaled up or down. As it is so quick and easy, I often scale it down to one portion and make it for lunch.


  • 600-650g Cherry tomatoes
  • 6-8 Garlic cloves (reduce if you like)
  • 2tbsp Balsamic vinegar
  • 2tsp Smoked paprika
  • 4tbsp Olive oil
  • Salt and pepper
  • 1 Large white onion, diced
  • Handful fresh parsley or basil, chopped
  • Water


  1. Preheat your oven to 200°C.
  2. Pour your cherry tomatoes into a baking dish along with the garlic cloves (keep the skins on). Drizzle in 2tbsp of olive oil, 1tbsp of balsamic vinegar, the smoked paprika, and a generous pinch of salt. Toss until all the tomatoes are evenly coated and place in your 200°C oven for 10-15 minutes or until the tomatoes are all blisters and beginning to char.
  3. While your tomatoes are in the oven, sauté your diced onion in a saucepan over medium-high heat along with a good pinch of salt and 2tbsp of olive oil. Once your onions begin to turn translucent add 1tbsp of balsamic vinegar.
  4. Now your tomatoes are out of the oven, remove the skins from the garlic cloves. Tip all of the tomatoes, and garlic cloves into your saucepan, add a splash of water, and cook over medium-high heat. Add water gradually to your mixture and cook until you have a sort of jammy texture.
  5. Once your tomatoes have turned thick and jammy and have broken down, it is time to blend. Add your tomatoes mixture to a blender along with some water. It should be 3/4 tomato and 1/4 water. Blend until very smooth.
  6. Transfer the soup back to the saucepan, and keep over low heat, and adjust the thickness with water if you like. This is also the perfect time to adjust the seasoning, so try a little and season to taste. add half of your chopped herbs to the pot and stir through.
  7. Ladle into bowls and top with a drizzle of oil, a crack of salt and pepper, and some of your chopped herbs. Serve alongside some bread that is generously buttered, my gluten free baguette recipe would go perfectly here.

About This Recipe

Tomato season is coming to an end, the weather is getting cooler and all I really want is to cosy up and guzzle down a nice warm bowl of soup. This soup is the perfect way to use those lovely tomatoes while thy are still just about in season. It is so rich and surprisingly creamy without even using any dairy, perfect for an autumn evening of afternoon.

With so few ingredients it is amazing quite how flavourful this soup is! Roasting the tomatoes and garlic brings deep and rich flavours that you just don’t get from boiling/simmering them so do NOT; I repeat; do NOT skip this step!

This soup is so quick and easy to make and really doesn’t require much effort at all! It is perfect for a quick lunch or for a dinner party starter, you could even make it in batch and bring it to work with you! This soup is completely vegan, gluten free and nut free, so it is perfect for everyone!


Question: My tomato soup is bitty, separated, and not smooth at all, what went wrong?

  • This is probably because you blended the soup too early. Blending soup too early, when it hasn’t cooked down properly can affect how well the soup emulsifies when you blend it. If you blend it too early, then it won’t emulsify properly.

Question: How can I meal prep this soup?

  • Soup is a great thing to meal prep. You can make a large batch and freeze it in portions for up to 4 months, or you can refrigerate it for up to 3 days. This means you can have it on hand for a quick dinner/lunch.

Question: What can I do with leftover soup?

  • Of course, you can refrigerate or freeze it and eat it another day. However, if you want to do something different with it, you could try making it into a pasta sauce! This recipe is especially good for turning into a pasta sauce and this is something I like to do if I have leftover soup to make sure I’m not eating the mase thing day in day out.

If you have any more questions feel free to email me them at

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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