Italian roasted tomato soup

Prep 0 h : 20 m
Cook 1 h : 0 m


  • 2 kg roma tomatoes, halved

    1 red onion, cut into wedges

    ¼ cup olive oil

    8 cloves garlic, bruised

    1 ½ tbsp red grape vinegar

    1 tbsp dried oregano

    2 tsp smoked paprika

    ½ tsp dried chilli flakes

    1.5 litre (6 cups) vegetable stock

    100g sliced beef bacon

    Cherry bocconcini cheese, drained, to serve

    Fresh basil leaves, to serve

    Crusty bread, to serve


  • Preheat oven to hot, 200°C. Lightly grease two oven trays.

    Toss tomatoes, onion, oil, garlic, vinegar and spices on one tray. Spread into a single layer. Roast 25-30 mins, until tender.

    Transfer vegetables and roasting juices to a large saucepan. Pour stock over. Bring to the boil on high. Reduce heat to low and simmer, uncovered, 30 mins.

    Using a stick blender, process until smooth. Season to taste and add a pinch of sugar. Heat on low, stirring.

    Meanwhile, arrange beef bacon in a single layer on remaining tray. Bake 4-5 mins, until crisp. Crumble into pieces.

    Divide soup between serving bowls. Top with torn bocconcini, beef bacon and fresh basil leaves. Accompany with bread.