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Roasted tomato soup

Serves: 4 people
Prep time:



  • 1 kg roma tomatoes, halved 
  • 2 tbs olive oil 
  • 3 sprigs fresh thyme, leaves removed 
  • 1 medium brown onion, diced 
  • 2 garlic cloves, crushed 
  • 200 g potato, peeled, cut into 1cm dice 
  • 2 tbs tomato paste 
  • 2 tsp brown sugar 
  • 1 L ( 4 cups) Campbell’s Real Stock - Vegetable 


  1. Preheat oven to 180°C. Place tomatoes on a baking tray. Drizzle tomatoes with half the oil and top with thyme. Season with salt and pepper. Roast for 15-20 minutes or until tender.
  2. Heat oil in a medium sized saucepan. Add onion, garlic and potato. Cook, stirring occasionally for 5 minutes. Add tomato paste and sugar. Stir in Campbell’s Real Stock and 1 cup of water. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until potato is tender.
  3. Add tomato to stock mixture. In batches, blend soup until smooth. Serve with crusty bread.