Rich Roasted Tomato Soup

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

The richest tomato soup available. Beautifully red and full of lycopene and Vitamin C.

Inspired by:

recipe updated May 14, 2020


  • Plum tomato icon
    Plum tomato
    6 (300g)
  • Onion icon
    2 (280g)
  • Grape tomato icon
    Grape tomato
    500g (about 2 cups)
  • Sea salt icon
    Sea salt
    2 pinches
  • Raw cane sugar icon
    Raw cane sugar
    4 tbsp (57g)
  • Balsamic vinegar icon
    Balsamic vinegar
    3 tbsp (44ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Garlic clove icon
    Garlic clove
  • Tomato purée icon
    Tomato purée
    636ml (2¾ cups)
  • Sour cream icon
    Sour cream
    as needed


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Add grape tomato and plum tomato to the baking sheet
  4. Sprinkle with sea salt and raw cane sugar
  5. Add balsamic vinegar and extra virgin olive oil to the tomatoes
  6. Shake until covered
  7. Roast - 15 min, 200°C
  8. Let cool
  9. Add extra virgin olive oil, onion and garlic clove to the TM5 bowl
  10. Fit TM5 bowl to TM5
  11. Chop - approx 4 sec, speed 6
  12. Sauté - approx 10 min, 100°C, speed 1
  13. Then add tomato purée to the TM5 bowl
  14. Transfer tomatoes to TM5 bowl
  15. Cook - approx 10 min, 100°C, speed 1
  16. Purée - approx 10 sec, speed 6
  17. Season
  18. Garnish with sour cream
  19. Serve
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