Easy homemade roasted tomato soup made in a soup maker

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As far as I am concerned, it is soup season and this delicious roasted tomato soup is one of my all-time favourites. In the coming week I will be sharing a couple of our other soup recipes, including leek and potato, but for now, let’s focus on this one!

Without a doubt, this fresh but warming soup will be a firm hit with your whole family and it is so easy to make. The first time I made it, I used red bell pepper in the recipe but I personally prefer it without it. The tomato mixture is packed full of flavour without the need for the extras!

Now, I know it says it is made in the soup maker (and it is!) however, you do need to roast your tomatoes first, this could be done in the oven or an air fryer. It is worth the effort though, it tastes so much better than your usual tomato soups.

You may notice in the recipe below that I am using a large potato in this recipe, this is to give the soup a thicker consistency and allow it the be a creamy tomato soup, without the need for heavy cream or milk to be added.

How to make roasted tomato soup

Ingredients

• 600g Tomatoes, halved
• 1 White onion sliced into wedges
• 2tsp Lazy garlic or 2 garlic cloves crushed
• 1 Large potatoes, peeled and cubed.
• 5 Fresh basil leaves
• 1 Vegetable stock cube
• 800ml Warm water
• Olive oil
• Salt and black pepper

Instructions

• Preheat the oven to gas mark 6.
• Pop the tomatoes, cut side down in an oven-proof dish along with the onion, garlic and basil, drizzle with olive oil.
• Add the tray to the oven and leave to cook for 25 minutes, everything should be browning off and smelling delicious.
• Add the contents of the tray to the soup maker and include the stock cube, potato and water, be careful of the hot liquids as you pour it in.
• Season with salt and black pepper.
• Pop your soup maker on to blend and leave it to cook.
• When it is done, enjoy!

If you would like to print this recipe card out, you can do so below.

Can I make roasted tomato soup without a soup maker?

Absolutely!

You will need something to help with the blending of the soup but this could be done by a food processor or by an immersion blender.

I just personally prefer using my soup maker as it is quick and easy to do.

What is the best soup maker to use?

There is a wide range of soup makers on the market from various brands and although the end product is the same, there are varying perks and prices with each one.

We have a Morphy Richards Saute and Soup maker and have had this for about 5 years now and I love it. If you are not doing a soup that requires roasting veggies, it works perfectly. Especially for things such as leeks and potatoes as you can saute the leeks and onions before throwing everything else in and cooking.

It also has the option for smooth or chunky soup, which is great.

This one has gone up in price since we bought ours, but they are a worthwhile investment if you have soup a lot. Don’t forget to also keep an eye on the supermarkets as they do sell them also.

Adapting this recipe

If you are unable to get some of the ingredients listed above, you can make a few adjustments to the recipe without having a huge amount of impact on the taste.

Stock cubes

I use vegetable stock in this recipe but you could easily switch it out for chicken stock if you are happy to do so. It doesn’t cause a huge change in flavour but is just as tasty.

You could also change out the stock cube for either vegetable broth or chicken broth, depending on what you have.

Tomatoes

The key to this recipe is the roasted tomatoes, however, that does not mean it is not just as delicious if you need to make adaptations to the recipe. I used just normal ripe tomatoes but depending on the season, there could be a great range to pick from in your supermarket or farmers markets.

During tomato season there are some great types to pick from including heirloom tomatoes and Roma tomatoes. It doesn’t matter what you pick as long as they are fresh tomatoes.

Cherry tomatoes or plum tomatoes work just as well, even though they are small. No matter what you are able to get your hands on, the best tomatoes are always the perfectly ripe ones. You could even have a variety of tomatoes in there.

Herbs

I choose to use basil, simply as it is the perfect match for this soup. However, most fresh herbs would work well and you can adapt it to your preference.

How to store roasted tomato soup

This is a great recipe to bulk make and have for lunch as leftover soup for a few days. If you make this and have some leftovers, simply store them in an airtight container for up to 3 days.

Then just ensure it is reheated until it is piping hot, the best way to do this is on the hob over medium heat.

This soup is just as great the next day!

What to serve with roasted tomato soup

To me, there is nothing better than a large pot of soup to enjoy, however, I know a lot of people love to have something to eat with their soup.

If this is you, here are some of the best things to serve with yours:

• Croutons – I have a recipe for some delicious air fryer homemade croutons coming soon!
• Grilled cheese sandwich
• Fresh-baked bread – I am a fan of the part-baked rolls you can buy from the grocery store.
• Crusty bread – Can you beat a tiger’s loaf slice?
• Cheese sandwiches
• A dollop of sour cream

I’d love to hear how you get on with this recipe if you give it a go, or if you have any great suggestions on what to serve with it! If you are after a soup recipe maybe a little more traditional, why not check out our leek and potato soup, it is top tier!

Don’t forget, if you enjoyed this recipe, you may enjoy some of these too.

Delicious pork and cranberry sausage roll recipe

Easy mushroom, asparagus and bacon risotto recipe