Best Mediterranean Roasted Tomato Soup Recipe, prepared with oven roasted fresh tomatoes, roasted zucchini for deeper flavor and a touch of aromatic Mediterranean herbs (namely fresh basil, thyme and parsley). Naturally creamy, rich and delicious, this soup is also vegetarian.
Ever tried tomato soup? I reckon people fall into two camps: those who love it, and those who just can’t get on board with its tangy flavor. Growing up, I wasn’t a fan myself, even though my granny used the juiciest, ripest tomatoes straight from her garden.
Somehow, as I got older, my taste buds had a little rethink, and suddenly roasted tomato soup became a proper favorite. I’ve tried a fair few recipes over the years, but this one – yes, the roasted tomato version – is by far a favorite. The best part, in an old-fashioned way – it calls for fresh ingredients only. And if you want to take it to the next level, try it with my Feta Cheese Croutons Recipe – it’s a game changer.
INGREDIENTS & Substitutions:
- Fresh Ripe Tomatoes: the main ingredient in tomato soup, you guessed right, is fresh tomatoes. I prefer using Roma tomatoes or Pink tomatoes whenever available.
- Onion – onions carry a natural sweetness that when added to tomato soup takes away from it’s sourness.
- Zucchini – adding roasted zucchinis to tomato soup creates further creaminess and richness. Thus, heavy creams and butter can be avoided.
- Olive oil – preferably, extra virgin olive oil.
- Thyme – fresh thyme branch or dried thyme can be used in this recipe
- Basil leaves – fresh basil leaves, or dried basil is equally good for the recipe.
- Parsley – fresh parsley leaves, finely minced create a complete seasoning experience.
- Salt and pepper – as always to taste.
How to cook the best roasted tomato soup?
- Prepare the vegetables: Roughly chop the tomatoes, then dice the red onions and zucchini.
- Toss with olive oil: In a large mixing bowl, combine the tomatoes, zucchini, onions, and olive oil. Mix well so all the veggies are evenly coated.
- Roast the vegetables: Spread the mixture onto a baking tray and roast in the oven or air fryer on a ventilated setting until almost cooked (about 20 minutes in my oven). Stir once or twice to ensure even roasting.
- Cook the soup: Transfer the roasted vegetables to a soup pan. Add water or broth, thyme, basil, parsley, salt, and pepper. Bring to a boil, then simmer for around 10 minutes, or until all the vegetables are fully cooked.
- Blend: Use a high-speed blender to puree the soup until smooth and creamy.
- Serve: Ladle into bowls and top with croutons, so good!
Best Roasted Tomato Soup Recipe
Ingredients
Instructions
- Wash all vegetables under cold water. Then chop zucchini, fresh tomatoes and red onion into rough chunks.
- In a large mixing bowl add olive oil and chopped vegetables and mix well until combined.
- Then, place onto (non-stick) baking sheet/pan and roast (180C/360F) in the oven until almost cooked. Air fryer can be used too.
- Once ingredients are roasted, transfer to a soup pan, add water (broth), thyme, basil and parsley. Season with salt and pepper.
- Bring to a boil on the stove top, then leave to simmer for about 10 minutes until fully cooked.
- Finally, leave soup to cool and blend well until smooth and silky. Serve with Feta Cheese croutons.
