Roasted Tomato Mediterranean Soup
Easy Roasted Tomato Soup Recipe (Mediterranean-Style & Freezer-Friendly)
My Journey with Tomatos:
Growing up, tomatoes were never really my thing. While the rest of my family indulged in them there was just something about it that I wasn’t particuallry fond of. But slowly, they started to win me over… When blended into a base or pause sauce, simmered with different herbs it became something rich, warm, and comforting. This Mediterranean tomato soup was kind of the turning point. It’s smoky, herby, and the first time I tasted it, I finally got the hype. Now? I crave it.
What I LOVE this Recipe:
First, it is just so easy to make. Literally, all the ingredients go onto a roasting tray, seasoned, straight into the oven, blitz it all up all and simmer. That’s it! No fancy steps, not unnecessary mess. It is the kind of recipe that is perfect for winter especially on those days you’ve got zero energy to cook. Bonus: it freezes beautifully. The perfect backup meal for those “I can’t deal with dinner” nights.
All the Ways You Can Use It:
This recipe isn’t just a one trick soup. It is so versatile.
1. With a Cheese Toastie - Seriously, name a better classic. I’ll be linking the BEST toastie to pair with this tomato soup.
2. Pasta Sauce - Just toss through your favourite noodles with a sprinkle of chesse on top and thank me later.
3. Entrée - serve it in little bowls with a drizzle of olive oil and feta. Quick, easy and delicious starter meal.
Roasted Tomato Mediterranean Soup
Makes: 4 Serves
Prep Time: 15-20 minutes
Cooking time: 2 hours and 45 minutes
Ingredients:
1kg Tomatoes
300g Capsicum
1 Red onion
⅓ cup Olive oil
1 ¼ cup Bone broth
Salt
Pepper
1 tbsp red chilli flakes
1 bay leaf
1 tsp dried oregano
1 tsp paprika
tsp sage
1 head of garlic
Method:
1. Prehead your oven to 150°C (fan-forced)
2. Place ripe tomatoes, a red capsicum (bell pepper), red onion wedges, and a whole head of garlic into a large roasting tray.
3. Drizzle over 2–3 tablespoons of good extra virgin olive oil and toss everything gently to coat.
4. Roast for 1 hour, then flip the veggies for even colour and texture. Roast for another 45–60 minutes, keeping an eye on smaller tomatoes — remove them early if they start to caramelise too quickly.
5. Once roasted, transfer the tomatoes, capsicum, and onion to a large pot.
6. Let the garlic cool slightly, then squeeze the cloves out of their skins and set aside.
7. Pour all the juices and any soft herbs from the tray into the pot.
8. Blend the soup with a stick blender until smooth (or use a regular blender in batches).
9. Add a splash of vegetable or chicken stock, just enough to get your ideal consistency.
10. Stir in the roasted garlic, a bay leaf, a pinch of dried oregano, a little smoked paprika, and chilli flakes if you like a kick.
11. Simmer on low for about 30–45 minutes to deepen the flavour.
12. Serve hot with a sprinkle of crumbled feta, some fresh basil, and that garlic confit toastie on the side for dipping.