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A bowl of tomato soup with basil leaves and flowers. Recipe from Mr. Wilkinson's cookbook
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Roasted Tomato Soup

Servings: 4 1-cup bowls
Calories: 168kcal


  • 1-2 tablespoon olive oil for roasting
  • 6-8 tomatoes large
  • 1 red or orange bell pepper
  • 1 yellow onion
  • 4 garlic cloves
  • ½ teaspoon sweet paprika
  • 2 ½ cups vegetable stock
  • 1 teaspoon sugar
  • ½ cup almond milk or heavy cream see note
  • 2 ounces Parmesan cheese
  • 8 basil leaves
  • salt and pepper



  • Preheat the oven to 400 degrees F. 
    Quarter the tomatoes, bell pepper, and onions. Toss with olive oil and season with salt, pepper and paprika. Smash the garlic cloves.


  • Toss tomatoes, bell pepper, and onions on 1 very large baking sheet, or 2 medium ones. Don't crowd the vegetables or they will steam more than roast.
  • Roast for 5-10 minutes and then add the smashed garlic cloves to the baking sheet. Roast another 15-25 minutes, stirring half way through. You want to take them out when they are soft and starting to caramelize. If some finish early, take them off the sheet, set aside, and continue to roast the rest.


  • Add the roasted veggies to a large stock pot. Pour in the vegetable stock and add the sugar. Then bring to a boil. Using an immersion blender, blend until smooth.
  • Taste the soup. Add almond milk or heavy cream, adding more if you prefer it that way :)  Add more salt, pepper, or paprika if you want.
  • Strain if you want a silky smooth soup (I usually skip this).


  • Garnish with basil leaves and shaved Parmesan cheese.


Almond milk vs heavy cream: The cookbook suggests to use either and I've tried both. Almond milk is lighter and doesn't impart any flavor. Heavy cream will give it a 'richer' consistency if that's what you are going for.


Calories: 168kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 868mg | Potassium: 605mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3055IU | Vitamin C: 68.3mg | Calcium: 242mg | Iron: 1mg