Oven-roasted tomato soup

home made tomato soup recipe

Nothing says ‘winter warmer’ more than tomato soup, and you really need to give our roasted tomato soup with whole meal croutons and flax seed oil recipe a try.

Made from scratch, this homemade tomato soup is a source of Vitamins E, B6, A, C and K, Thiamine, Niacin, Magnesium, Phosphorus and Copper.


  • 1 kilogram tomatoes vine-ripened
  • ½ head Garlic
  • Wholemeal bread
  • Olive oil
  • 2 cups chicken stock (low salt)
  • 1 bunch thyme
  • 4 tablespoons flax seed oil


  • Preheat oven to 120 degrees
  • Wash and halve the tomatoes and place on a baking tray lined with baking paper.
  • Add the crushed and peeled garlic and half the thyme, season with salt and pepper and place in the oven.
  • Check every 20 minutes. They should be drying and contracting – not burning. When reduced in size by about a half remove from oven.
  • While the tomatoes are cooking, make the croutons by removing the crust from the bread and cutting the slices into 1 cm cubes.
  • Heat 1 cm of olive oil in a smallish pan until a test piece of crust starts to bubble, when dropped in. Remove the test piece and add the croutons ¼ at a time. Keep them moving with a slotted spoon and when light brown and crisp remove to a paper towel lined bowl. Repeat until finished and set aside.
  • When the tomatoes have slightly cooled, add all of the contents of the tray to the bowl of a food processor and blitz lightly. You want to keep quite a lot of texture. Taste and adjust seasoning. Add the tomatoes to a heavy pot and heat. Add enough stock to achieve a lighter consistency, and cook for ten minutes on a very light simmer.
  • Serve soup topped with croutons then drizzle generously with flax seed oil and garnish with fresh thyme.

Note: this soup can be served hot or cold, and is even better next day from the fridge.