Skip to content Back to your kitchenDutch Oven Roasted Tomato Soup
🥞 American
Tomatoes, onion and garlic roasted until sweet and blended into a smooth soup with basil. Ready in about 55 minutes.
Prep 10 min Cook 45 min Serves 4 Easy Ingredients
- 🧂Saltto taste
- 🧅Onion1, quartered
- 🍅Tomato1 kg, halved
- 🧄Garlic6 cloves
- 🌿Fresh Basila handful
- 🫙Olive Oil3 tbsp
- 🫙Vegetable Stock2 cups
- 🌶️Black Pepperto taste
Optional extras
- 🧀Heavy Cream1/4 cup, optional
Instructions
- 1
Heat the oven to 200°C. Roast tomatoes, onion and garlic with oil and salt 35–40 minutes until caramelised.
- 2
Transfer to a pot with the stock and simmer 5 minutes.
- 3
Blend with basil until smooth and adjust seasoning.
- 4
Swirl in cream if using and serve with bread or toasted cheese sandwiches.
Chef's tip
Roast until the tomato edges char; that's where the flavour comes from.
Dutch Oven Roasted Tomato Soup
- Time
- 55 min
- Serves
- 4
- Level
- Easy
- Prep / cook
- 10 / 45 min
Ingredients
- 🧂 Saltto taste
- 🧅 Onion1, quartered
- 🍅 Tomato1 kg, halved
- 🧄 Garlic6 cloves
- 🌿 Fresh Basila handful
- 🫙 Olive Oil3 tbsp
- 🫙 Vegetable Stock2 cups
- 🌶️ Black Pepperto taste
Optional
- 🧀 Heavy Cream1/4 cup, optional
Steps
- Heat the oven to 200°C. Roast tomatoes, onion and garlic with oil and salt 35–40 minutes until caramelised.
- Transfer to a pot with the stock and simmer 5 minutes.
- Blend with basil until smooth and adjust seasoning.
- Swirl in cream if using and serve with bread or toasted cheese sandwiches.
