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  • Writer's pictureGonzalo Rojo Zarrabeitia

Roasted Tomato Soup

Updated: Oct 25, 2021

Today we are learning to make this incredible soup. This recipe healthy and perfect for cold winters or to put together as a dip for cheese sandwiches.


  • 1.8kg Roma Tomatoes

  • 1 Onion (roughly chopped)

  • 2 Carrots (roughly chopped)

  • 2 Celery Stalks (roughly chopped)

  • 1 Fennel Bulb (roughly chopped)

  • 1 bunch Thyme

  • 1 head Garlic

  • 2 Bay Leaves

  • 4 cups Vegetable Stock (or 1 box)

  • 2 cups V8 Juice

  • 1-2 tablespoons Honey (or sugar)

  • 1 bottle of Paprika

  • 1 bunch Basil

  • Olive Oil

  • Salt & Pepper



  1. Cut tomatoes in half, roughly chop fennel bulb and set them in a tray with thyme, salt, pepper and olive oil.

  2. Place the tray in the oven at 450 degrees until vegetables are well roasted (~25 min)

  3. White they're roasting, roughly chop onion, carrots and celery in about 1 inch pieces.

  4. Season vegetables with salt and pepper and add to pot with oil over medium heat until they star to soften (5-10 min)

  5. Add roasted tomatoes, fennel, garlic (peeled), thyme and bay leafs to pot, stir and cook for 5 minutes.

  6. Add paprika, stir and cook for 5-10 minutes.

  7. Add vegetable stock, V8 and honey and cook for 30 minutes.

  8. Blend well in badges and strain back into the pot (only seeds and some tomato peels should remain on colander) (add more stock if it's too thick)

  9. Add basil and simmer in low heat for 1-2 hours (the longer the better).

  10. Serve as a soup with some optional cream or as a side dish for your sandwiches.

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