• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breads and Muffins
    • Dessert
      • Bars and Slices
      • Biscuits and Cookies
      • Cakes and Cupcakes
      • Puddings
    • Pies and Tarts
    • Savoury
    • South African Recipes
  • About
  • Products
  • Contact

Salty Ginger

menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • PRODUCTS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • PRODUCTS
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • ×
    • Honey mustard chicken with thyme on top
      Honey Mustard Chicken Bake
    • Caramelised Onion and Chilli pasta with lemon and parsley
      Caramelised Onion and Chilli Pasta
    • Cooked chicken with vegetables in a bowl with creamy sauce on top
      Creamy Garlic and Paprika Chicken
    • Tuscan-Chicken-Thighs-recipe-feature-image
      Tuscan Chicken Thighs
    • Oatmeal chocolate chip cookie broken in half.
      Chocolate Chip Oatmeal Cookies
    • Oatmeal cookies with raisins on a baking tray.
      Oatmeal Raisin Cookies
    • Sliced banana date loaf on a wooden plate.
      Banana Date Loaf
    • White chocolate and lemon cookies on a baking tray.
      Lemon and White Chocolate Cookies
    • Cheesecake with a biscuit base.
      Biscuit Base
    • Blueberry cinnamon rolls with blueberry frosting in a baking dish.
      Homemade Blueberry Cinnamon Rolls
    • Lemon poppy sedd scones on a wooden board.
      Lemon Poppy Seed Scones
    • Slice of cheesecake next to the full cheesecake on a serving board.
      The Perfect New York Cheesecake
    Home | Recipes | Savoury

    Published: Mar 24, 2022 · Updated: Mar 24, 2022 by Angie Dixon ·

    Roast Tomato Soup

    jump to recipe Pin
    Bowl of tomato soup with a brown napkin.

    This easy, homemade vegan roasted tomato soup is flavoured with roasted garlic, red peppers (capsicum), onions and the deeply savoury miso!

    Bowl of tomato soup.

    Roasted tomato soup is a favourite in my house! Over the years of making it I have tweaked the recipe here and there. It began with simply roasting tomatoes and a couple of onions. Then I added garlic and red bell peppers (or capsicums as they are called here in New Zealand).

    In my last iteration, I decided to add my new favourite secret ingredient - Miso. This resulted in the best roasted tomato soup I have ever made!

    But it's not really a secret because Miso soup is a staple Japanese dish. The first time I tried miso was in a soup. And then I decided to buy a tub.

    Miso is a traditional Japanese seasoning that is produced by fermenting soybeans with kōji and salt. It has a rich umami flavour and can be added to sauces, soups, dressings, etc.

    To learn more about Miso soup and other Japanese recipes please visit Just One Cookbook.

    Jump to:
    • What You Need for this Recipe
    • Making Roast Tomato, Garlic, Red Pepper and Onion Soup
    • Pro Tips for this Recipe
    • Rate & Review!
    • Pin for Later
    • Recipe Card
    • Community Comments

    What You Need for this Recipe

    Equipment

    This recipe requires a large pot and a couple of baking trays or roasting pans.

    Ingredients

    Tomatoes - Any variety of tomatoes will do. I like to do a mix of "regular" tomatoes and cherry tomatoes. This is a great way to use up tomatoes that are overripe or on the edge of overripe. This recipe can be made entirely with cherry tomatoes or "regular" tomatoes - basically, just use what you have on hand.

    Onions - regular brown onions. But shallots, red onions, or white onions can be used.

    Garlic - Again, any variety will do.

    Red Bell Peppers/Capsicums - I prefer the red and orange varieties. And if there are other sweet peppers available I will use those instead.

    Salt and Pepper to season the vegetables.

    Vegetable stock powder or vegetable stock.

    Sugar - sometimes you need a bit of sugar to cut the acidity of the tomatoes.

    Olive oil for roasting the vegetables. Use the best quality you can.

    Miso - I use a savoury mild white miso. If you don't have miso but still want to boost that umami flavour I would season the roasted veg with Aromat.

    Optional Extras - a teaspoon of chilli flakes for spicy roast tomato soup

    Roast tomato soup ingredients.

    Making Roast Tomato, Garlic, Red Pepper and Onion Soup

    Step 1 - Preheat the oven to 190°/375F/Gas Mark 5.

    Step 2 - Remove the tomato stems and slice the large tomatoes in half. Peel and quarter the onions. Peel the garlic cloves and slice the peppers removing the seeds and white veins. Place the veggies cut side up in the roasting pans or baking trays.

    NOTE - Cherry tomatoes can be added whole to the roasting dish.

    NOTE - it is not necessary to peel the garlic, but I like to do it upfront so I don't have to worry about it later. The head of the garlic bulb can be chopped off and the entire bulb roasted as one. The garlic cloves can then be squeezed out at the end of the roast.

    Step 3 - Drizzle the olive oil over the veggies. Season with salt and pepper. Roast for 25 to 30 minutes.

    Vegetables in a roasting dish with olive oil, salt and pepper.

    Step 4 - Place the vegetables into a large pot. Add the stock powder and 1 Litre of water. Bring to a simmer over medium heat. Allow the soup to simmer for about 30 minutes. Taste the soup about halfway through simmering to determine if the sugar is needed. If the soup is tasting a bit acidic add 1 to 2 tablespoons of sugar. Add in the miso once you have finished simmering the soup.

    Note - Tomato skins can be removed before the vegetables are added to the pot. However, this is a personal choice. I usually just go full tomato.

    Roasted vegetables in a large pot.

    Step 5 - Using an immersion blender, carefully blitz the soup until you have reached the desired texture you are looking for. Serve with a side of croutons, some toast or even a grilled cheese sandwich!

    Note - If using stock, leave out the stock powder and add a litre of vegetable stock instead.

    Note - This soup can be blended in a regular or traditional blender BUT make sure that the blender jug is capable of blending hot liquids and never fill past ¾ full. Hot liquids expand when blended so allow some space for the hot air to escape. Point the opening away from you when blending. Blend at lower speeds.

    View the web story here!

    Bowl of roast tomato soup with croutons on a blue napkin.

    Pro Tips for this Recipe

    Use the ripest, best quality tomatoes you can find. The riper tomatoes have a fuller flavour and added sweetness.

    Be careful when blending hot soup! Especially if using a traditional or regular blender.

    For accurate measuring when it comes to tablespoons and teaspoons, invest in a set of measuring spoons. When in doubt - always use a level spoon or cup measure. My tablespoon measurements are 15 mL and teaspoons are 5 mL.

    Ovens: A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven. Oven temperatures are not consistent, the best way to determine if your oven dial is correct is to use an oven thermometer.

    Bakeware: Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and are more suited for bread puddings, pies, crisps, crumbles and cobblers.

    All my recipes are currently tested at sea level.

    Storage and Freezing

    This soup can be stored in the fridge for up to 3 days, or frozen for up to 3 months. My preferred method for reheating soup is on the stovetop.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Pin for Later

    Bowl of tomato soup with croutons and spring onions.

    Recipe Card

    Bowl of roast tomato soup.

    Roast Tomato Soup

    Angie Dixon
    This easy, homemade vegan roasted tomato soup is flavoured with roasted garlic, red peppers (capsicum), onions and the deeply savoury miso!
    5 from 2 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 15 minutes mins
    Cook time.Cook Time 1 hour hr
    Total time.Total Time 1 hour hr 15 minutes mins
    CourseCourse Soup
    CuisineCuisine Global
    Servings 6 servings

    Ingredients
     
     

    • 1.5 kilograms tomatoes (roma, cherry, or heirloom)
    • 3 onions (medium)
    • 8-12 cloves garlic
    • 2 red bell peppers
    • ½ cup olive oil
    • salt and pepper to taste
    • 1 -3 teaspoons miso
    • 2 tablespoons white granulated sugar
    • 3 teaspoons vegetable stock powder
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 190°/375F/Gas Mark 5.
    • Remove the tomato stems and slice the large tomatoes in half. Peel and quarter the onions. Peel the garlic cloves and slice the peppers removing the seeds and white veins. Place the veggies cut side up in the roasting pans or baking trays.
      1.5 kilograms tomatoes, 8-12 cloves garlic, 3 onions
    • Drizzle the olive oil over the veggies. Season with salt and pepper. Roast for 25 to 30 minutes.
      ½ cup olive oil, salt and pepper to taste
    • Place the vegetables into a large pot. Add the stock powder and 1 Litre of water. Bring to a simmer over medium heat. Allow the soup to simmer for about 30 minutes. Taste the soup about halfway through simmering to determine if the sugar is needed. If the soup is tasting a bit acidic add 1 to 2 tablespoons of sugar. Add in the miso once you have finished simmering the soup.
      2 tablespoons white granulated sugar, 3 teaspoons vegetable stock powder, 1 -3 teaspoons miso
    • Using an immersion blender, carefully blitz the soup until you have reached the desired texture you are looking for. Serve with a side of croutons, some toast or even a grilled cheese sandwich!

    Notes

    Tomato variety - regular, Roma or cherry tomatoes. The choice is yours. Use the ripest best quality you can find.
    The vegetable stock powder can be substituted with 1 Litre of vegetable stock or stock of choice.
    Tomato skins can be removed before adding the vegetables to the pot. But this is not necessary.
    This soup can be blended in a regular or traditional blender BUT make sure that the blender jug is capable of blending hot liquids and never fill past ¾ full. Hot liquids expand when blended so allow some space for the hot air to escape. Point the opening away from you when blending. Blend at lower speeds.
    This soup can be stored in the fridge for up to 3 days, or frozen for up to 3 months. My preferred method for reheating soup is on the stovetop.
    Serve with croutons!
    Garlic - I typically used an entire head of garlic, but garlic is an ingredient that should be measured with the heart.
    For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

    Nutrition

    Serving: 1g | Calories: 241kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g | Sodium: 16mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!
    « Rustic Homemade Croutons
    Cheese and Onion Scones »

    Reader Interactions

    Comments

    No Comments

    Leave a question, comment, or review :) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Bowl of tomato soup with a brown napkin.

    Welcome to Salty Ginger

    Hi, I’m Angie Dixon, the cook, photographer, and creator behind Salty Ginger! Here, you will find easy-to-follow recipes for the home cook and baker!

    More about me →

    Let's Keep in Touch!

    Popular Recipes


    These are the most popular recipes on Salty Ginger right now!

    • Condensed milk cookies on a baking sheet.
      Condensed Milk Biscuits (Cookies)
    • Peppermint crisp tart in a serving dish, with a serving spoon, sprinkled with pieces of peppermint crisp.
      Peppermint Crisp Tart
    • Slice of milk tart on a plate with a piece on a fork.
      No-Bake Milk Tart
    • Buttermilk rusks on a plate.
      Buttermilk Rusks (Karringmelk Beskuit)

    Father's Day Recipes


    Are you looking to spoil your dad this coming Father's Day? Here are a few recipes to make him feel special!

    • Biscoff brownie propped on another brownie to show fudgy center.
      Easy Swirled Biscoff Brownies
    • Sliced Biscoff blondie showing the swirl of Biscoff spread through the blondie.
      Biscoff Blondies
    • Sliced tomato puff pastry tart showing cheese, tomatoes and red onion.
      Tomato Puff Pastry Tart
    • Three lemon bars stacked on each other with a dusting of icing sugar.
      Easy Lemon Slice

    Let's Get Social


    Footer

    Bowl of tomato soup with a brown napkin.

    ↑ back to top

    About

    Contact

    Products I Use

    Recipes

    Subscribe

    • https://www.facebook.com/marylousaltyginger
    • https://www.instagram.com/marylou_saltyginger/
    • Threads
    • https://www.pinterest.nz/marylou_saltyginger/_created/

    Privacy Policy

    Terms of Use

    Photo and Recipe Policy

    COPYRIGHT © 2024 SALTY GINGER | ALL RIGHTS RESERVED

    96 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required