Roasted Tomato Soup with Spicy Prawns
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, it's bursting with sunshine flavor and I'm sure you're going to just love it!
How To Roast Tomatoes For 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.
Roasted Tomato Soup Recipe
Serves - 4
Prep Time - 20 minutes
Cook Time - 1 hour
Total Time - around 1 hour 20 minutes
Our most popular alternative - Roasted Red Pepper And Tomato Soup
Equipment Needed
- Chopping Board
- Vegetable Knife
- Roasting Tin - or baking sheet
- Food Processor or Immersion Blender
- Saucepan - or soup pot
- Soup Ladle
- Frying Pan
- Cooking Spoon
- Bread Knife
- Butter Knife
Ingredients For Roasted Tomato Soup
To make our roasted garlic tomato soup you will need...
For The Soup
- 2 carrots - peeled and chopped into batons
- 2 red bell peppers - chopped into bitesized pieces
- 8 vine tomatoes - sliced into halves - you can swap this for Roma tomatoes, plum tomatoes or lots of cherry tomatoes
- 1 bulb of fennel - chopped into wedges
- 2 sticks celery - chopped into batons
- 3 tablespoon olive oil
- 2 teaspoon fennel seeds - toasted in a dry pan, then ground using a pestle and mortar
- 2 teaspoon dried oregano
- Pinch sea salt
- Pinch cracked black pepper
- 1 pint hot vegetable stock or vegetable broth (approx 600ml)
To serve
- 1lb king prawns (450g) -
- 1 pinch chilli flakes
- 1 lemon - zest and juice
- Small bunch flat leaf parsley - you could also use fresh basil or thyme
- 8 slices ciabatta
- 6oz cream cheese (170g) - choose a garlic and herb flavored cheese
How to make Roasted Tomato Soup
It's super easy to make our roasted tomato soup recipe
Step One - roast the vegetables
- Heat the oven to 350F/ 180C - grab our oven temperature conversion chart here
- 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.
Step Two - blend the soup
- 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
- Pour the soup into a soup pot or saucepan, so you can simmer it on the hob to keep it warm whilst you make the soup toppings.
Cooks Note! Only use hot liquids in food processors that are designed for use with hot liquids. Otherwise, wait until the liquids have cooled before blending.
Step Three - fry the king prawns
- 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.
- Fry the prawns until they're cooked right through properly. Then sprinkle on the chopped flat leaf parsley.
Step Four - serve the roasted tomato soup
- To serve – ladle soup into bowls and top with spicy prawns, add the sliced ciabatta spread with the garlic and herb cream cheese on the side.
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 or Parmesan cheese shavings
- Greek yogurt swirled into the soup
- Toasted pine nuts or seeds
- Pinch or red pepper flakes
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
- Grilled cheese sandwich
- Fresh bread rolls with butter
- French baguette
- Crispbreads
- Breadsticks
Get loads of lunch recipes and ideas here
Roasted Tomato Soup - Recipe Tips And FAQs
Can I make roasted tomato soup ahead of time?
Yes, you can make the soup up to 2 days ahead of time, cool it, then store in an airtight container in the fridge. Or in the freezer for up to 3 months. Don't make the prawns ahead of time, they need to be cooked fresh as you serve the soup.
How to store leftovers
Leftover soup (not prawns) can be cooled and stored in an airtight container in the fridge for up to 2 days. Alternatively store in a freezer-safe container in the freezer for up to 3 months. Defrost thoroughly before reheating.
How to reheat soup
Pour the soup into a large pot and reheat on the stovetop, stirring often, reheat until piping hot throughout. You can also reheat in the microwave in a suitable container. Again heat until piping hot throughout.
Get Our Delicious Tomato Basil Soup Recipe Here
Roasted Tomato Soup
Oh just the BEST roasted tomato soup you can make!
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 teaspoon fennel seeds - toasted and ground
- 2 teaspoon 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 350F / 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. *see note below
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.
Notes
Cooks Note! Only use hot liquids in food processors that are designed for use with hot liquids. Otherwise, wait until the liquids have cooled before blending.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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.
Vegetarian Soups To Make This Autumn
We think you might also just LOVE some of our other delicious soups - try...
- Hearty Italian Vegetable Soup
- Best Sweet Potato Soup
- Moroccan Spiced Roast Vegetable Soup
- Broccoli and Marmite Soup
- Sweet Potato and Chilli Soup
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Love soup? Get all our delicious healthy soup recipes here
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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
