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Roasted Vegetable and Tomato Soup Recipe

Course Soup
Cuisine French
Prep Time 3 minutes
Cook Time 45 minutes
Total Time 48 minutes
Servings 4


  • 7-8 medium sized garden tomatoes
  • 2 carrots
  • 2 sweet red peppers
  • 1 head of onion
  • 2 cloves of garlic
  • Few sprigs of fresh thyme
  • 2 tbsp of olive oil
  • Salt and black pepper to taste

To serve with:

  • A sprinkle of sesame seeds
  • A tsp of chopped dried tomatoes
  • A pinch of fresh thyme


  1. Prep all the veg by cutting them in chunks and placing them in a baking tray. Season with salt, black pepper and fresh thyme and drizzle them with olive oil. 

  2. Bake in a preheated oven, set to 400 F, for 45 minutes.

  3. Take them out, peel the skins off the tomatoes, and put all the veg in a blender. It’s very important not to throw away the juice that got extracted from all of the fruits while roasting. Add it to the blender as well.

  4. Now blitz for 1 minute, until the soup is super smooth and serve with a sprinkle of sesame seeds and chopped dried tomatoes. Enjoy!