Roasted tomato soup

Capturing yumminess Sarah Leung food photography

Roasted tomato soup

Tomatoes are popping up everywhere this season! Tomato festival, passata making, free tomatoes from friends and families’ backyard and heirloom tomato buffet… I love tomatoes and am loving every opportunity to get hold of them and make beautiful things with it!

Last week I bought some sauce Roma tomatoes from the market and attempted a really tasty tomato soup! The ripeness of the tomatoes made the soup quite sweet which is nice!! Usually when I drink tomato soup of any sort makes me sweat. Well, all sour foods make me sweat… This roasted tomato soup was addictive and I want to go back for me. Unfortunately it only lasted me two meals otherwise I would be quite happy to drink it for the rest of the week! I really loved it and I hope you’ll love it too!


  • 1kg ripe Roma tomatoes, halved
  • 1 tb coconut aminos* (if you don’t have this, just use balsemic vinegar, it will be just as good)
  • 1 tb + extra for drizzle Cobram estate Extra Virgin Olive Oil
  • 2 baby sweet potatoes, peel and cut into small cubes
  • 2 washed potatoes, peel and cut into small cubes
  • 1/2 onion, chopped
  • 6 button mushrooms, cut into quarters
  • 2 tsp Gewurzhaus Venetian Gondola spice blend (which has garlic, onion, bell pepper, parsley, pepper)
  • 2 heap tsp sweet paprika
  • 1 tin of chickpeas, rinsed and drained
  • 2 tb tomato paste
  • 1 cup spinach
  • 1/3 cup chopped parsley
  • 1/2 cup baby Bocconcini balls
  • cracked pepper

Preheat oven to 180 degree celsius. Place Roma tomatoes on a baking tray, drizzle coconut aminos and olive oil on tomatoes and bake for 30 minutes.

Remove tomatoes from the oven and blend in a high speed blender until it turned into liquid/puree, set aside.

In a heavy based pot (I love using my cast iron pot), heat oil and fragrant Venetian Gondola spice blend and paprika. Add onion to saute until translucent. Add potatoes, sweet potatoes to the pot to brown then add chickpeas and mushrooms.

Pour tomato puree, tomato paste and 1/2 cup water into the pot then bring it to the boil. Reduce heat, cover the lid and let it simmer for 20-30 minutes. Add salt to taste.

Once the heat is off, stir in chopped parsley and spinach. Drop 2-3 baby bocconcini balls into the soup before serving. Serve with cracked pepper.

*Coconut amino sauce is something I found at Terra Madre, my favourite whole food store in Melbourne. It’s made of partially fermented coconut sap and sun dried sea salt. I know it’s big in the paleo community but that’s not the reason why I bought it. I was purely curious and it’s the first coconut aminos I found that didn’t cost me an arm! Some use coconut aminos as an alternative to soy sauce. In my opinion they don’t quite compare but I can see myself using it to marinade meat or as an ingredient of a salad dressing.

Prefect for the coming autumn/winter months 🙂

Capturing yumminess Sarah Leung food photography