Roasted Tomato Soup
Prep time
Cook time
Total time
Recipe type: soup
Cuisine: Vegetarian
Serves: 4-6
  • 6 large tomatoes, quartered (this recipe uses 4 Heirloom tomatoes, and 2 Kumato tomatoes, but you can choose what it is available) - about 800 grams (1.80 pounds)
  • 1 large red bell pepper, deseeded and halved
  • 2 red onions, peeled and quartered
  • 4-5 garlic cloves (unpeeled)
  • 2 tablespoons CretaVita olive oil (or any good olive oil)
  • sea salt and pepper to taste
  • fresh rosemary, left whole, on the stem
  • 2-3 fresh basil stems, whole, with leaves
  • pinch of cayenne pepper
  • 6 cups hot water (or vegetable stock)
  • 2-3 tablespoons Greek yogurt
  1. Preheat the oven to 200°C (400ºF).
  2. Place the tomatoes, bell pepper, onion, and garlic in a roasting pan, and toss in the fresh garden herbs. Drizzle with olive oil, season with salt and pepper (not too much, you will season again later, when your soup is almost ready). Mix the veggies a bit, to allow the olive oil to disperse evenly.
  3. Roast for 15 minutes, discard the herbs, then toss, and place back in the oven for another 15-20 minutes, until the veggies are slightly charred.
  4. Remove from heat, and let cool off.
  5. When the veggies are cool enough to handle, slip their peels off.
  6. In a deep soup pot, bring water (or vegetable stock) to the boil.
  7. Add the vegetables, and boil together for a couple of minutes. Purée until almost smooth, using an immersion blender. Alternatively, you can purée in a food processor for less than a minute.
Recipe by Garden Super Heroes at