Spicy Roasted Tomato Soup

Soup is such a comforting dish, especially in the winter. I realise we are heading into spring but for me it’s still cold enough to enjoy a hot bowl of soup. Besides, soup can be enjoyed any time of the year don’t you agree?

I love tomato soup, its so simple and satisfying. As much as I love the tin stuff, sometimes I find it a fraction sweet and end up putting lots of spices in it. Therefore I thought I’d try my own take on it. I decided to make a spicy version of roasted tomato soup, with garlic, onion, coriander and lots of spices. It’s almost like a curry sauce meets tomato soup. Delicious!

You can make a large batch and freeze the rest if you prefer. I used a small amount of single cream to this recipe to make it, well, creamy! But if you don’t fancy cream, or you want to keep it vegan you could always add some white bread to the soup before you blend it. Its a great tip to give your soup a creamy texture without the cream. I’ll stop saying the word cream now.

It really pays off to use beautiful tomatoes for this recipe, the flavour is so sweet and delicious. I bought some huge tomatoes on the vine from Lidl and they were heavenly. So red, juicy and full of flavour. All the supermarkets sell large ripe tomatoes on the vine so give it a go next time you see them.

Here’s how I made it 🙂


  • 1kg large ripe tomatoes on the vine
  • 1 large red onion
  • 3 garlic cloves
  • 1 tsp grated ginger
  • 1/2 tsp each of ground cumin, ground coriander, turmeric, chilli powder and garam masala
  • small handful of fresh coriander
  • 100ml single cream (optional)


  1. Place your tomatoes on a large roasting tray and prick them all with a knife. This will stop them bursting in the oven. Peel and quarter the red onion and add to the tray alongside the garlic cloves. Drizzle with olive oil, salt and pepper and roast in a oven at 200c for approximately 45 minutes.
  2. In a large pot, add a drizzle of olive oil and the grated ginger. Once sizzling, add the dried spices and cook out for a minute.
  3. Next, add the roasted veg (taking the skin off the garlic cloves), chopped coriander and mix. Then add approximately half a pint of boiling water, salt and pepper and simmer for 10 minutes.
  4. Blend the soup together with a stick blender until smooth.
  5. Add the cream and stir. Taste and adjust the seasoning to your taste if needed.
  6. Serve with a garnish of coriander, a drizzle of cream and a pinch of garam masala. Enjoy!

This is a delicious lunch or a light mid week dinner. Its great with some crusty sourdough bread to mop up all that spicy flavour. Let me know if you give this a try!

Thanks for reading and please check out my page at www.jbimagery.co.uk. I am a food photographer and stylist based in Milton Keynes and love to create beautiful images of food. If you have any projects in mind please get in touch! Have a great day 🙂

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