Roasted tomato soup

Roasted tomato soup

Made with San Marzano tomatoes

San Marzano tomatoes are grown in the volcanic soil of Agro Sarnese Nocerino between Naples and Salerno. They have been awarded the EU's Protected Designation of Origin (PDO) for their unique nature. Our deliciously juicy San Marzanos have a robust red color and a dense texture. The tomatoes are covered with a velvety sauce to preserve their freshness.  

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy


  • 1.5 kg fresh tomatoes
  • 4 tablespoons of olive oil (divided in half)
  • 2 red onions
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon of fresh thyme leaves
  • 2 tins of Mutti Organic Peeled Tomatoes
  • 2 cups of stock (chicken or vegetable)
  • 1 cup of fresh basil leaves
  • Salt and pepper (to taste)
  • 200 ml of evaporated milk (optional)
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Roasted tomato soup: Method

  1. Pre-heat your oven to 180°C.
  2. Peel and quarter the onions and halve the tomatoes.
  3. Place on a lined baking tray and drizzle with 2 tablespoons of olive oil.
  4. Season with salt and pepper and roast for 1 hour.
  5. Heat the remaining 2 tablespoons of oil in a heavy-based pot and gently sauté the garlic, and the thyme.
  6. Add the tinned tomatoes and the basil, then simmer for 15 minutes.
  7. Add the roasted tomatoes and onion, continue to simmer for a further 30 minutes.
  8. Remove from the heat and use an immersion blender to blend until smooth.
  9. Add the evaporated milk, if desired, or just drizzle it on top.
  10. Serve with fresh, crusty sourdough.

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