This deliciously easy Roasted Tomato and Garlic Soup is a level above the classic tomato soup recipe! Made with roasted tomatoes, capsicum/bell pepper, onion and garlic, this soup offers a comforting blend of sweet and savory flavours. It’s the perfect meal for cozy days and nights! This soup is a nourishing bowl of warmth and satisfaction that the whole family will enjoy, baby and toddler included.
Diet-wise, this tomato soup recipe ticks a lot of boxes. It’s vegan, dairy-free and can easily be made low-sodium by choosing no-salt or low-sodium tomato paste and vegetable stock. In my opinion, this is the best tomato soup for toddlers or anyone else on a low sodium diet! This homemade tomato soup can also be made gluten free by making sure you use gluten free vegetable stock (some stocks/broths might include gluten-containing ingredients so be sure to read the labels).
Making tomato soup for babies and toddlers
If making Roasted Tomato and Garlic Soup for babies or toddlers, choose no-salt or low-sodium tomato paste and vegetable stock, and leave out the salt. Be mindful of safety with hot liquids, and serve warm or at room temperature to children. You might like to serve this soup with homemade croutons (if your kids are old enough and they won’t pose a choking hazard) or toast fingers to dip into the soup. For more great soup ideas and tips, check out the best soups for toddlers and babies.
Ingredients in Roasted Tomato and Garlic Soup
This roasted tomato soup recipe has just a few fresh ingredients and panty staples:
Tomatoes – Fresh ripe tomatoes, the star ingredient. You can use Roma tomatoes, Truss or Heirloom, or even Cherry tomatoes. I honestly normally just use Field tomatoes, because they’re plentiful at my local farmer’s market.
Red capsicum/bell pepper – One red pepper/capsicum, roasted with the tomatoes, adds a lovely sweetness to the soup.
Onion – One brown/yellow onion. Red onion would also work well. Along with the garlic, onion adds depth of flavour.
Garlic – Four cloves of garlic are roasted whole with the vegetables to give a delicious savoury flavour.
Olive oil – For roasting the vegetables.
Stock/broth – Vegetable stock/vegetable broth. Use salt-reduced stock if you’re on a low-sodium diet or serving this to toddlers, or no-salt stock for family under 12 months.
Tomato paste – You can opt for low-sodium or regular tomato paste.
Salt and pepper – Leave out the salt if serving to family under 12 months of age.
Fresh basil – Fresh basil in this recipe is used to garnish.
How to make Roasted Tomato and Garlic Soup
Thermomixer? Prepare the vegetables, then drizzle them with olive oil and season with salt and pepper. Roast them on a sheet pan in an oven for about half an hour, and then simply transfer them to your thermo cooker with all the remaining ingredients. Cook in your machine for 20 minutes, then blend. I love how easy Thermomix soups are!
Conventional cook? Prepare the vegetables, then drizzle them with olive oil and season with salt and pepper. Roast in an oven for about half an hour. Transfer them to a large pot over medium heat, and add in the rest of the ingredients. Simmer for 20 minutes, and then blend to your liking using a stick blender/immersion blender or transfer to a food processor.
See the full recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Serving and storing
Serve this roasted garlic tomato soup with a garnish of basil, either on its own or with a grilled cheese sandwich on the side! 😁 Is there any better comfort food than a delicious soup and toasted cheese sandwiches?!
This tomato soup can be stored in an airtight container for up to 5 days in the refrigerator, or for up to 3 months in the freezer. It’s a great recipe to meal prep for easy lunches or dinners.
Looking for more Thermomix soup recipes (with regular instructions too)? Try this Pumpkin and Red Lentil Soup. It’s a hearty but healthy meal for a cold winter day.
If you make this Roasted Tomato and Garlic Soup please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more soup recipes for babies and toddlers, as well as the whole family.
Happy cooking,
Chloe x
Roasted Tomato and Garlic Soup
Category: Family MainsTap or hover to scale
Ingredients
- 1 kg ripe tomatoes halved
- 1 red capsicum/bell pepper deseeded and quartered
- 1 brown onion peeled and quartered
- 4 garlic cloves peeled
- 2 tbs olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 350 g vegetable stock (Note 1)
- 3 tbs tomato paste
- fresh basil chopped, to garnish
Thermo Cooker Instructions
- Preheat oven to 180°C. Line a deep baking tray with baking paper (Note 2).
- Put tomatoes, capsicum, onion and garlic on baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 min until vegetables soften, taking care not to burn.
- Add roasted vegetables, stock and tomato paste to the mixing bowl. Cook for 20 minutes, 100°C, speed 1, MC off. Put the simmering basket on the lid to prevent splatter.
- Chop for 15 seconds, speed 6, MC on. If you’d like a smoother texture, repeat.
- Season to taste. Garnish with fresh basil and serve with crusty bread or grilled sandwich.
Conventional Instructions
- Preheat oven to 180°C. Line a baking tray with baking paper (Note 2).
- Put tomatoes, capsicum, onion and garlic on baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 min until vegetables soften, taking care not to burn.
- Add roasted vegetables, stock and tomato paste to a large saucepan. Bring to the boil, and then let simmer for 20 minutes. Remove from the heat.
- Using a food processor or stick mixer, blend until you are happy with the consistency.
- Season to taste. Garnish with fresh basil and serve with crusty bread or grilled sandwich.
Recipe Notes
Nutrition Information
[1] Infant Feeding Guidelines: Summary, 2013, National Health and Medical Research Council.
