Roasted Tomato Soup

May 19th, 2020

Roasted Tomato Soup


Yield : 2 servings

Time : 1 hr


  • 5 Roma Tomatoes

  • 4-5 Garlic Cloves

  • 1/2 White Onion

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • 3-4 tbsp Olive Oil

  • 2 cups Vegetable Stock

  • Croutons ( for garnish )


  • Place half sliced Tomatoes, Onion and garlic cloves on a baking tray. Drizzle 2 tbsp of olive oil and sprinkle salt and pepper on top of tomatoes & Onion.

  • Bake at 350 F for 30 mins or till brown spots appear on tomatoes.

  • In a large sauce pan, add 1 tbsp of olive oil. When oil is hot, add baked tomatoes, onion and garlic to sauce pan.

  • Add vegetable stock, 1/2 cup water and simmer for 30 mins.

  • Blend everything in a regular blender or using immense blender.

  • Serve with coconut cream drizzle & croutons!


  • Add more salt and pepper if need after blending.

  • If using a regular blender, fill only 3/4 of blender as hot liquids expand.

  • Remove skin of tomatoes after bake for extra smooth soup.

  • Can add 1 medium size Carrot along with tomatoes for extra sweetness. 

  • Can store in refrigerator for 2-3 days in an air-tight container.

Making this..? Tag @theguccha on Instagram so we can see it!

How do you like it..? Let me know in the comments below and don't forget to follow @theguccha on Instagram & Facebook for live updates and video recipes. Thank you for the support!

See you in the next post!


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