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Roasted Tomato Soup Recipe

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2


  • 4 large Roma tomatoes chopped or quartered
  • 1 tbsp dried basil leaves
  • 3 tbsp chopped onions I used red as we love the flavor but for a more subtle flavor use yellow/white
  • 2 garlic cloves-chopped
  • 1 cup small carrots or 1 carrot- chopped
  • 1/2 cup fresh spinach-chopped
  • 1-2 cups of room temperature water Based on how thick you want your soup
  • Salt- to flavor
  • Freshly ground pepper -to flavor
  • 3 tbsp olive oil
  • 1-2 tbsp heavy cream optional


  1. Preheat your oven/toaster oven to 450 degrees F
  2. Spread the tomatoes and carrots on an oven safe tray, drizzle a tbsp of olive oil over the same . Sprinkle the dried basil leaves over the same and roast for 10 minutes.
  3. While this roasts, take a pan and saute onions and garlic, in the remaining olive oil, till golden brown.
  4. Add to this the chopped spinach, saute for 1 minute and set the pan aside.
  5. Once the tomato-carrot mix is done, add this to the pan. Mix the same and saute for 1-2 minutes and season with salt and generous amounts of pepper.
  6. Once done take a blender and add the contents in your pan and a cup of water.
  7. Blend the same. Add extra water if you would prefer a thinner soup or plan to add heavy cream at the end.
  8. Once all the ingredients are blended well,pour the soup into your pan and allow the same to simmer on low for about 5 minutes.
  9. Remember to taste the soup and add extra salt/pepper if required.
  10. Add the heavy cream, if desired, only once you move the pan off the stove, and gently stir the same into the soup well.
  11. Serve your Roasted Tomato Soup with garlic bread, buttered toast or pop a few croutons right before you serve the same.