Warming Roasted Plum Tomato Soup with Garlic and Onions

My greenhouse is full of tomatoes at the moment. I’ve been picking them for weeks. I’ve got so many that I’m stocking up with soups and sauces in the freezer for later in the year. One of the favourite ways we use tomatoes to create some tomato soup. It’s the perfect rainy day lunch and making in advance freezing and then when needed reheating and enjoying with some homemade bread. As I was making up some batches this week I thought I’d share the recipe with you so here we go our homegrown, homemade roasted tomato soup recipe.

a bowl of homemade plum tomato soup on a towel at the table pinterest image from hey mom what's cooking with text reading roasted plum tomato and garlic soup recipe

Making Homemade Tomato Soup

When I asked the kids what their favourite soup was they said it’s the roasted ones. They love how rich they are and filling.

However, they do take a while to cook and you do need to have a hand blender or a blender with a jug to make it.

But it really is worth it.

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roasted homegrown plum tomato soup in a white bowl on a black towel ready to enjoy

Top Tips for Making Roasted Plum Tomato Soup

With the skins off of the tomatoes and the rich flavours of onions and garlic, you can’t help but tear off some bread and dip it in.

But getting the skins off of the tomatoes can be a chore. You really need to let the roasted tomatoes rest before you peel the skin.

baking tray with roasted plum tomatoes and bulb of garlic on

The best way to do this is to leave them to cool after roasting and then the skins should just slide off.

If you are in a hurry though – place the tomatoes in a bowl and then cover with cling film. Leave for around 5 minutes to settle and cool down a little. Then you should be able to easily remove the skin.

Tomatoes are usually served with basil but for a deeper flavour, we’ve used fresh oregano from the garden.

top down view of a bowl of homemade tomato soup perfect for autumn lunches
Yield: 4 people

Delicious Roasted Plum Tomato Soup

a bowl of homemade tomato soup with vegetables beside

Delicious roasted tomato soup that you can freeze ideal for using your overabundance of homegrown plum tomatoes.

Prep Time 15 minutes
Cook Time 25 minutes
Roasting Time 25 minutes
Total Time 1 hour 5 minutes


  • 3 lbs plum tomatoes
  • 1 head garlic
  • 2 Tablespoons olive oil
  • 2 onions chopped
  • 2 Tablespoons tomato puree
  • 1 teaspoon paprika
  • 2 sprigs fresh oregano
  • Salt and pepper to taste
  • 1 l vegetable stock


  1. Preheat oven to 220C - adjust according to your own oven type.
  2. Grease a roasting tin and set aside.
  3. Clean your freshly picked tomatoes and cut each in quarters.
  4. Place cut side up on your baking sheet.
  5. Cut the top and bottom off of your garlic bulb and place in the middle of the roasting tin.
  6. Roast the tomatoes for 25 minutes until skins are browned or blackened.baking tray with roasted plum tomatoes and bulb of garlic on
  7. Peel the tomatoes (see our tips above) and then discard the peel.
  8. Remove the skin from the garlic head and discard, keeping the garlic cloves.
  9. Place the olive oil in a large stockpot and heat over medium heat.
  10. Add the chopped onions and saute for 2 minutes until translucent.
  11. Add the softened garlic, spices and tomato puree.sauteing onions with tomato puree and roasted garlic
  12. Heat until it smells amazing, then add your roasted tomatoes and vegetable stock.roasted tomatoes added to the stock pan for soup making
  13. Increase heat to high until boiling.
  14. Once it boils reduce to a simmer and continue simmering for 20 minutes.
  15. With the hand blender, you can batch blend the soup. Separate into smaller batches and add to a jug. Place the hand blender insider and carefully mix. DO NOT OVER FILL as the soup will go everywhere and it is hot!
  16. Return the pureed soup to the pan and taste.
  17. Adjust the spices and cook another 2 minutes to rewarm.delish bowl of homegrown and roasted tomato soup
  18. Serve with crusty white bread.


Basil is more classic for tomatoes, but I wanted something different. You can substitute the oregano with a small handful of fresh basil.

We have also added a pinch of chilli powder to this and it gives a little kick which is perfect for when you want something a little spicier.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 173Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 801mgCarbohydrates: 24gFiber: 5gSugar: 13gProtein: 5g

Did you make this recipe and loved it?

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delish bowl of homegrown and roasted tomato soup

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