Skip to Content

Roasted Tomato Soup with Spicy Prawns

Sharing is caring!

Totally delicious, flavoursome roasted tomato soup recipe with an Italian vibe and just wait until you taste those spicy prawns on top – so good!

Our delicious roasted tomato Mediterranean style vegetable soup is simple to make, bursting with flavour and with a whole load of ideas for garnishes you really can make this soup your own.

This is our best roasted tomato soup recipe and I’m sure you’re going to just love it!

Roasted Tomato Soup Recipe

bowl full of homemade roasted tomato soup topped with garlicky spicy prawns and served alongside french cheese spread sourdough bread

How to roast tomatoes for soup

roasting tin filled with tomatoes, peppers, fennel, garlic and onions, ready to roast for roasted tomato soup

Roasted vegetable soup is my favourite to make – you can pack it with delicious vegetables.

Making tomato soup with fresh tomatoes just gives it such a good flavour. I tend to use plump, ripe vine tomatoes, peppers, carrots, celery, onions and fennel. I tuck in cloves of garlic and season well with herbs, sea salt and black pepper.

I add a good glug of olive oil and roast in the oven slowly for around an hour so you get a great, caramelised, sweet and delicious flavour.

When roasting vegetables for soup – make sure you cut the vegetables into similar sized pieces so they roast evenly – tomatoes only need cutting in half.

enamel roasting tin filled with chopped tomatoes, peppers, fennel, garlic and carrots sprinkled with herbs ready for roasting in the oven for roasted tomato soup

Ingredients for roasted tomato soup

To make our roasted garlic tomato soup you will need…

  • 2 Carrots – peeled and chopped into batons
  • 2 Peppers – chopped into bitesized pieces
  • 8 Vine Tomatoes – chopped into halves
  • 1 Bulb of Fennel – chopped into wedges
  • 2 Sticks of Celery – chopped into batons
  • 3 Cloves of Garlic – leave them unpeeled, you want to roast these in their skins.
  • 3 tbs Olive Oil
  • 2 tsp Fennel Seeds – toasted and ground
  • 2 tsp Dried Oregano
  • Salt and Black Pepper – just add to your own taste
  • 600ml Hot Vegetable Stock
  • 400g King Prawns
  • 1 pinch Chilli Flakes
  • 1 Lemon Zest and Juice
  • 1 Small Bunch Flat Leaf Parsley – roughly chopped

How to make Roasted Tomato Soup

It’s super easy to make our roasted tomato soup UK recipe.

  • Heat the oven to 180C. Put the chopped vegetables into a roasting tin and tuck the garlic cloves in amongst the veggies, drizzle with olive oil, sprinkle over the fennel seeds, oregano and season with salt and pepper. Roast for around an hour or until everything is nice and cooked through and just browning.
  • Once the vegetables are roasted – tip them and any juices into a blender (you may need to do this in two batches depending on how large your blender is) As you blitz slowly pour in the hot vegetable stock unitl you have a lovely thick soup.
  • Transfer to a saucepan to serve.
  • For the spicy prawn topping – add a glug of olive oil to a frying pan – tip in the prawns, sprinkle over the chilli flakes, lemon zest and juice and season as you wish with salt and black pepper. Cook the prawns until they’re cooked right through properly. Then sprinkle on the chopped flat leaf parsley.
  • To serve – ladle soup into bowls and top with spicy prawns.

Love to eat Italian food? Try out more of our easy Italian recipes here

Soup Garnish Ideas

If spicy prawns isn’t doing it for you then here’s a whole load of other delicious soup garnish ideas to try out…. Just choose your favourites, or a mix of several, it’s your soup, make it extra delicious your way.

  • Gremolata breadcrumbs – a toasty little mix of chopped garlic, lemon zest, rosemary, flat leaf parsley – stirred through fried breadcrumbs.
  • Soured cream swirl with chopped parsley
  • A swish of infused oil – try garlic, chilli or truffle
  • Crispy homemade croutons – fry cubes of bread in olive oil and season with salt and pepper.
  • Crumbled feta cheese
  • Greek yogurt swirled into the soup
  • Toasted pine nuts or seeds

If you love prawns – we’ve loads more delicious prawn recipes here

What to eat with soup

A bowl of soup is a delicious, easy lunch idea – but if you fancy something alongside your soup – we just don’t think you can go wrong with…

  • Garlicky French roule cheese spread on sourdough bread
  • Toasted cheese sandwiches
  • Fresh bread rolls with butter
  • French baguette
  • Crispbreads
  • Breadsticks

Get loads of lunch recipes and ideas here

Vegetarian Soups to Make this Autumn

We think you might also just LOVE some of our other delicious soups – try…

Yield: Serves 4

Roasted Tomato Soup

homemade roast tomato soup in a blue and white flower patterned bowl, soup is topped with spicy prawns and chopped parsley. Big pan of soup in the background and sourdough bread spread with French roule cheese on a wooden board alongside the soup

Oh just the BEST roasted tomato soup you can make!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 carrots - peeled and chopped into batons
  • 2 peppers - chopped int bitesized pieces 
  • 8 vine tomatoes - sliced into halves 
  • 1 bulb fennel - chopped int wedges 
  • 2 sticks celery - chopped into batons 
  • 3 cloves garlic - skin left on 
  • 3 tbs olive oil 
  • 2 tsp fennel seeds - toasted and ground
  • 2 tsp dried oregano
  • pinch sea salt and cracked black pepper
  • 600ml hot vegetable stock
  • 400g king prawns
  • 1 pinch chilli flakes 
  • 1 lemon - zest and juice 
  • 1 small bunch flat leaf parsley 

Instructions

1. Heat the oven to 180C – put the chopped vegetables into a roasting tin and tuck the garlic cloves in amongst the veggies, drizzle with olive oil, sprinkle over the fennel seeds, oregano and season with salt and pepper. Roast for around an hour or until everything is nice and cooked through and just browning.

2. Once the vegetables are roasted – tip them and any juices into a blender (you may need to do this in two batches depending on how large your blender is) As you blitz slowly pour in the hot vegetable stock until you have a lovely thick soup.

3. Transfer to a saucepan to serve.

4. For the spicy prawn topping – add a glug of olive oil to a frying pan – tip in the prawns, sprinkle over the chilli flakes, lemon zest and juice and season as you wish with salt and black pepper. Cook the prawns until they're cooked right through properly. Then sprinkle on the chopped flat leaf parsley.

5. To serve – ladle soup into bowls and top with spicy prawns.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 344Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 211mgSodium: 1496mgCarbohydrates: 32gFiber: 7gSugar: 18gProtein: 27g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

Love to Instagram your food?

Follow me on Instagram for more delicious recipe inspiration daily!

Save our super tasty roasted tomato soup recipe to Pinterest for later!

bowlful of homemade roasted tomato soup topped with spicy prawns and served with sourdough bread spread with garlicky cream cheese. Text overlay "delicious roasted tomato soup"

Love soup? Get all our delicious healthy soup recipes here

Hey – we hope you enjoy the recipe and when you cook it don’t forget to tag us your creations on Twitter @daisiesandpieUK or Instagram @daisiesandpie

Get more delicious meal ideas and easy recipes here

aubergine stew - a vegan stew made with aubergines and tomato, served in a white bowl scattered with chopped flat leaf parsley and served with a garlicky naan bread
Previous
Aubergine Stew - A Super Easy Vegan Stew
roasted root vegetable couscous bowl - Moroccan couscous topped with roasted carrots, sweet potatoes and beetroot topped with spicy hummus and greek yogurt scattered with coriander
Next
Roasted Root Vegetable Couscous
Comments are closed.
Skip to Recipe