Roasted Tomato Garlic Soup

Roasted Tomato Garlic Soup

There’s nothing quite like cuddling up with a big bowl of piping hot roasted tomato garlic soup on a chilly winter evening. Much better than anything you’d get from the store, this roasted tomato garlic soup is seasoned with fiery red peppers, sweet basil and fragrant garlic to create a comforting and satisfying home-cooked meal. Once you’ve experienced how quick and easy this soup is to make, you’ll never go back to store-bought soup ever again!

Roasted Tomato Garlic Soup

Course: Lunch, Main Dish, Snacks, Soups and Stews
Cuisine: American
Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes


  • 1 ½ pounds tomatoes
  • 3 red bell peppers, deseeded
  • 1 red onion
  • 4 garlic cloves
  • ½ cup fresh basil, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper to taste


  1. Preheat the oven to 400 degrees F. Quarter the tomatoes, peppers, and onions and arrange on a large baking tray. Roast for 20-25 minutes, or until the veggies are soft.
  2. Mash the veggies with your Indy Chef potato masher and transfer to a medium saucepan. Pour in any juices that the veggies released during roasting.
  3. Depending on your desired soup consistency, add between ¼ and ½ cup of water to the saucepan and place over medium heat. Stir the soup and cook on the stove until it's heated through.
  4. Mix the olive oil and basil into the soup and season generously with salt and pepper. Serve immediately and enjoy!

Recipe Notes:

Tip: for a sweeter soup without adding sugar, use cherry tomatoes instead of ordinary tomatoes. Soup isn't just for winter, you can turn it into gazpacho and eat it in the middle of summer, too! To make a summery gazpacho, leave it to cool to room temperature then chill in the fridge for four hours. When you're ready to serve, pour the soup into tall glasses and add in a few sticks of diced cucumber.

You can find the Indy Chef potato masher here.


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