There’s something magical about the way roasting transforms simple tomatoes into rich, smoky perfection. When I crave a cozy bowl of comfort with a little kick, I turn to my Spiced Roast Tomato Soup.
It’s bold, warm, and full of deep flavor—thanks to the oven’s magic and a blend of fragrant spices. This isn’t your average tomato soup; it’s a soul-hugging, spice-kissed version that wakes up your taste buds and fills your kitchen with irresistible aromas.
Whether I’m curling up on a rainy afternoon or starting a dinner party with something special, this soup always delivers.
How To Make Spiced Roast Tomato Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Soup / Starter / Light Main
Cuisine: Modern Fusion / Vegetarian Comfort
Yield: Serves 4
Equipment Needed
- Baking tray
- Parchment paper
- Blender (immersion or countertop)
- Medium-sized saucepan
- Wooden spoon
- Knife and chopping board
Ingredients
- 8 ripe tomatoes (Roma or plum work well), halved
- 1 large red bell pepper, chopped
- 1 medium onion, quartered
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp chili flakes (optional, for heat)
- 2 cups vegetable broth
- Salt and pepper, to taste
- 1 tsp sugar (only if tomatoes are too tangy)
- Fresh basil or cilantro, for garnish
- A swirl of coconut milk or cream (optional)
Instructions
Roast The Vegetables
Preheat the oven to 400°F (200°C). I place the halved tomatoes, bell pepper, onion, and garlic on a parchment-lined baking tray. I drizzle them generously with olive oil and sprinkle cumin, paprika, cinnamon, and chili flakes. Then, I roast them for about 30–35 minutes, until everything looks caramelized and slightly charred at the edges.
Blend The Soup
Once roasted, I let the garlic cool slightly, then squeeze the cloves out of their skins. I transfer all the roasted veggies (including juices) to a blender and pour in the vegetable broth. I blend until smooth. Sometimes I keep it a little chunky if I want a rustic texture.
Simmer To Enhance Flavor
I pour the soup into a saucepan and simmer for 10 more minutes. I taste and adjust salt, pepper, and add a bit of sugar if needed to balance the acidity.
Serve With Garnish
I ladle the soup into bowls, swirl in a little cream or coconut milk, and finish with a handful of fresh herbs.
Nutrition Facts Spiced Roast Tomato Soup
- Calories: 145
- Carbohydrates: 18 g
- Protein: 3 g
- Fat: 7 g
- Fiber: 4 g
- Sugar: 9 g
- Sodium: 510 mg
Serving Suggestions of Spiced Roast Tomato Soup
Pair With Fresh Bread
I usually enjoy this soup with a slice of crusty sourdough or garlic naan. The bread helps soak up every last bit.
Add A Side Salad
A simple cucumber and mint salad works well to cool down the warmth of the spices.
Top With Croutons Or Cheese
I sometimes add crunchy croutons or a bit of grated parmesan for texture and flavor.
Tips And Variations Of Spiced Roast Tomato Soup
Make It Creamy
If I want a richer soup, I add half a cup of coconut cream while blending.
Spice It Up
For those who love heat, adding a roasted chili or a pinch of cayenne gives it a bold kick.
Change Up The Herbs
Instead of basil, I’ve used fresh thyme or dill—each adds a unique twist.
Make It Ahead
This soup freezes beautifully. I store it in individual portions and just reheat when I need a quick meal.
Note
I created this soup during a time when I wanted something comforting but exciting. The spices took it to a whole new level. If you’re like me—someone who likes familiar flavors with a twist—you’ll love this recipe. It’s flexible, vibrant, and always a crowd-pleaser.
Conclusion
Spiced roast tomato soup brings together the boldness of roasted vegetables with the warmth of my favorite spices. It’s easy enough for a weeknight and special enough for guests.
I always feel like I’m serving something nourishing and satisfying when this is on the table. If you’re looking for a new soup to cozy up with, this one deserves a spot in your rotation.
Spiced Roast Tomato Soup
Equipment
- Baking tray
- Parchment paper
- Blender (immersion or countertop)
- Medium-sized saucepan
- Wooden spoon
- Knife and chopping board
Ingredients Â
- 8 ripe tomatoes Roma or plum work well, halved
- 1 large red bell pepper chopped
- 1 medium onion quartered
- 4 garlic cloves unpeeled
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp chili flakes optional, for heat
- 2 cups vegetable broth
- Salt and pepper to taste
- 1 tsp sugar only if tomatoes are too tangy
- Fresh basil or cilantro for garnish
- A swirl of coconut milk or cream optional
InstructionsÂ
Roast The Vegetables
- Preheat the oven to 400°F (200°C). I place the halved tomatoes, bell pepper, onion, and garlic on a parchment-lined baking tray. I drizzle them generously with olive oil and sprinkle cumin, paprika, cinnamon, and chili flakes. Then, I roast them for about 30–35 minutes, until everything looks caramelized and slightly charred at the edges.
Blend The Soup
- Once roasted, I let the garlic cool slightly, then squeeze the cloves out of their skins. I transfer all the roasted veggies (including juices) to a blender and pour in the vegetable broth. I blend until smooth. Sometimes I keep it a little chunky if I want a rustic texture.
Simmer To Enhance Flavor
- I pour the soup into a saucepan and simmer for 10 more minutes. I taste and adjust salt, pepper, and add a bit of sugar if needed to balance the acidity.
Serve With Garnish
- I ladle the soup into bowls, swirl in a little cream or coconut milk, and finish with a handful of fresh herbs.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.