An easy and creamy roasted tomato soup full of incredible flavours. Enjoy the soup with a slice of cheesy rosemary garlic bread or a sandwich of your choice.


1kg tomatoes halved lengthwise

100g cherry tomatoes halved lengthwise

3 whole cloves garlic, peeled and chopped

3 tablespoons olive oil

2 tbs butter

Salt and freshly ground black pepper

1 large white onion, finely diced

3 tablespoons tomato paste

2 cups vegetable broth

3 bay leaves

2 tbs brown sugar

2 tbs corn slurry


Preheat oven to 430°F. Place tomatoes on a baking tray with chopped garlic and slather them with 2 tablespoons of oil and season with salt and pepper. Roast these for about 10 minutes, or until soft and charred on the tops.

While the tomatoes are roasting, heat 1 tablespoon of olive oil and butter in a medium-sized pot over medium heat. Add in the bay leaves and diced onion, occasionally stirring until the turns translucent. (about 5-6 minutes)

Add in the tomato paste to the bay leaf and onion mixture, allow to heat up for a minute before pouring in the vegetable broth. Add in salt to taste and cover the pan, bringing it to a boil.

Reduce the heat before adding the tomatoes and garlic into the broth, continue to simmer until the tomatoes are soft (about 2 minutes). Blend soup using a blender until smooth. (make sure that you remove the bay leaves before blending).

Pour the mixture through a strainer to remove any skins and tomato chunks, for a smoother soup.

Pour the tomato soup back into the pot and bring it to boil once again. Add in the brown sugar and turn off the flame once the sugar has dissolved. Finally, add in the corn slurry to thicken the soup.

Enjoy your soup with a slice of cheesy rosemary garlic bread or a sandwich of your choice.

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