Damien’s Roasted Italian Tomato Soup

There is nothing more pleasing than a simple well made tomato soup. The tomato’s roasted in the oven give the soup a lovely caramelised flavour. The roasted garlic and slightly nut brown butter give the soup a wonderfully deep dimension. The freshness of the basil and the woody tone of the roasted thyme round everything off.

Due to the quality of the ingredients this soup is always better in the summer months. The roasting of the tomato’s will always offer up an excellent base for the soup and deliver a wonderful natural flavour all year round. During the summer the tomato’s dont need as long in the oven because they have been naturally sweetened by the Mediterranean sun.

When drizzled with a little chilli oil and creme fraiche this soup is as good as it gets.



Damien’s Roasted Tomato Italian Soup

Print Recipe
Serves: 4 Cooking Time: 30 - 40 minutes


  • 1 Carrot peeled and roughly chopped
  • 1 Slice of salted butter
  • 1 Stick of celery cut roughly into cubes
  • 4 Springs of fresh time picked
  • 2 Medium onions roughly chopped
  • Pinch of oregano
  • 3 Cloves of garlic peeled & sliced
  • 2 Tbsp of Olive oil
  • 2 cans of Italian cherry tomatoes
  • 6 large ripe tomatoes
  • ½ a Bunch of fresh basil
  • Sea salt & Pepper



Pre-heat the oven to 220’c.


Slice the tomato’s in half through the middle, and place them into a roasting tray flesh side up, season with salt and pepper and drizzle with a little olive oil, place a slice of garlic onto each tomato, strip the thyme sprigs and sprinkle the thyme onto the tomato’s.


Place in the tomato’s into the oven untill they are slightly blackened & caramelised around the edges.


In the meantime, take a solid based medium sized pan and place it onto a moderate heat, once the pan is hot, add the rest of the oil and gently sautee the Onion, Carrot, Celery and garlic untill they are translucent.


Now Add the Butter and keep stirring for another 3 minutes till the butter begins to caramelise.


Add the tinned tomato’s, fresh basil and oregano and bring to boil, then simmer for 5 minutes.


Then add the roasted tomato’s and stir for a further 5 minutes


Now blend the soup till smooth and check for seasoning.




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