Proper comfort food, this roasted tomato soup is a hug in a bowl. Roasting the tomatoes in the oven amplifies their natural sweetness and makes this soup incredibly yummy. Especially with a gluten free bread roll or pretzel roll on the side.
Late summer and autumn often see gluts of tomatoes in gardens and greengrocers, so now you can put them to good use with this delicious roasted tomato soup. You can use any variety of tomato, from cherry to large, then simply roast in the oven with onion, garlic, herbs and smoked paprika.
The result – one incredible bowful of soup that will see you pushing the Heinz to the back of your storecupboard. I used to be a solid lover of Heinz Tomato Soup (it’s a classic!), but this roasted tomato soup recipe has changed me. Still comforting, but fresh and delicious and not full of cr*p!
Is This Roasted Tomato Soup Gluten Free?
If you are not dairy free, you can finish the soup with a swirl of double cream, but if you need to skip the dairy a drizzle of extra virgin olive oil is equally good.
Roasted Tomato Soup Recipe
Okay let’s crack on with the recipe! Below you’ll find full ingredients and method details, as well as some photos to guide you.
Any questions, please do message me on social media (@myglutenfreeguide) or email me at firstname.lastname@example.org. I’ll get back to you as soon as I can.
If you enjoy this roasted tomato soup, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Thanks so much! Laura xxx
An easy and delicious roasted tomato soup, which is naturally gluten and dairy free. The perfect way to finish that summer tomato glut.
- 900g tomatoes (any variety)
- 2 red onions
- 4 large cloves of garlic (skin on)
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp smoked paprika
- Extra virgin olive, oil and salt and pepper
- 450ml chicken stock (or vegetable stock)
- Preheat your oven to 180C. Place the tomatoes (leave whole if using cherry tomatoes, cut into chunks if using large tomatoes), garlic cloves and red onions (peeled and cut into large chunks) into a medium-sized rectangular baking dish or tray.
- Drizzle everything in the baking dish with olive oil, then scatter over the oregano, basil, paprika and some salt and pepper.
- Mix well with a wooden spoon to coat the tomatoes well with oil and herbs, then level into an even layer. Place into the middle of the oven to roast for 30 minutes.
- After 30 minutes, give everything a good mix then roast for a further 10 minutes.
- Transfer the contents of the tray to a medium-sized non stick saucepan. Squeeze the garlic of out the skins into the saucepan and discard the skins.
- Add the hot stock to the saucepan and cook for 5 minutes over a medium-high heat (if the soup reaches a boil, turn the heat down so it simply simmers).
- Blitz the contents of the pan with a stick blender or in a blender jug, whatever you have to hand. Give the soup a really good blitz for a few minutes to ensure any chunks get completely broken down.
- Serve with bowls topped with a drizzle of olive oil or double cream if you wish (and if you can tolerate dairy). You can also garnish with fresh herbs if you like (basil, parsley, oregano, thyme all work nicely), chilli flakes or sumac. Then get some really good, buttered gluten free bread for dipping.
This soup can be frozen for up to 3 months.
For more yummy gluten free warmers, why not try some of my other soup recipes:
- Thai Style Chicken Noodle Soup
- Spiced Carrot & Parnsip Soup
- 2-Ingredient Roasted Butternut Squash Soup
Enjoy! Laura xxx