There’s something so satisfying about making a delicious meal out of minimal, simple ingredients. My Roasted Tomato and Pumpkin Soup is just that, satisfying to make while being full of flavour and heartiness.
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With only 18 minutes of prep time, this soup makes for a tasty dinner that will have your kitchen smelling amazing and with minimal effort.
What to Love About Roasted Pumpkin Tomato Soup
- allergy friendly – this recipe is gluten free, dairy free, nut free and vegan.
- simple – pumpkin and tomato soup is quick and easy to throw together, using minimal ingredients.
- a great family meal – this is a recipe that the whole family will love. Serve alongside some grilled cheese for a more complete meal.
- big batch – this soup recipe serves 6-8, great for batch cooking and meal prepping. It also freezes really well!
Ingredients Notes and Substitutions
I’ve listed all of the ingredients that you’ll need for this recipe below, along with any possible substitutions and ingredient notes. I was able to find all of the simple ingredients in this recipe at my local grocery store.
- Kent pumpkin – also known as JAP pumpkins. I prefer to use fresh pumpkin as opposed to pumpkin puree.
- vine ripened tomatoes – I prefer to use vine ripened tomatoes as they have a richer flavour. You can also use heirloom tomatoes if they’re available.
- garlic – I’ve used a whole head of garlic in this recipe. It was fairly small though so if the garlic you’ve bought is quite large then you might want to just use half. Unless you love garlic (as I do), then use the whole thing.
- celery
- onion – you can swap the onion for a leek, cut into 3-inch pieces.
- olive oil – I always use extra virgin olive oil in cooking. It is full of nutrients and despite what some say, it is suitable for cooking at high temperatures.
- sea salt & cracked black pepper – I’ve used finely ground sea salt in this recipe. If you are using sea salt flakes then you will need to increase the amount of salt you’re using, to taste.
- chicken stock – you can swap the chicken stock for vegetable stock. You can use either store-bought or homemade vegetable broth or chicken stock.
- fresh basil – roughly slice the basil. You could also use other fresh herbs like parsley, thyme or rosemary.
Croutons
- gluten free bread – if you’re not gluten intolerant then you can use regular bread of choice.
- olive oil
- sea salt flakes
- dried rosemary
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How to Make Roasted Pumpkin Tomato Soup
This is about as simple as it gets when making soup. Here’s how it’s done.
Preheat the oven to 200 degrees Celsius. Grease two large baking dishes with olive oil and then add the diced pumpkin, tomato halves, garlic, onion wedges, salt and pepper. Drizzle with extra virgin olive oil and toss to coat all of the vegetables evenly in oil and seasoning.
Place the baking dishes into the oven and bake for one hour. I like to switch the baking dish shelves about half way, popping the middle baking dish onto the bottom shelf and the bottom baking dish onto the middle shelf. This helps the vegetables to cook more evenly.
Remove the veggies from the oven and set aside.
While the vegetables are roasting, prepare the croutons. Add the torn bread into a medium bowl along with the olive oil, dried rosemary and salt. Toss to combine. Once the veggies are roasted and removed from the oven, turn the heat down to 180 C | 356 F.
Tip the croutons out onto a baking tray or baking sheet and spread out. Place into the oven and bake for 15 minutes or until golden brown and crispy.
Add the roasted vegetables to a large casserole pan or large saucepan along with the basil and chicken stock. Squeeze the garlic cloves out of the skins and into the pot. Bring to a boil and then reduce to simmer for 5 minutes.
Turn off the heat and carefully use an immersion blender to blend the soup until creamy. Serve warm topped with the croutons and some fresh basil leaves, alongside a slice of crusty bread spread with butter. This soup is also delicious served with a side of grilled cheese sandwich (cheese adds some extra protein to the meal as well).
Option to add grated parmesan to the top of the soup before serving also. Or serve with a dash of heavy cream.
Storage
Store leftovers either in the pot with a lid or in an airtight container, in the fridge for up to 4 days. This soup freezes really well. I prefer to store in glass airtight containers in the fridge and freezer.
Roasted Pumpkin and Tomato Soup
Equipment
- Sharp knife
- Chopping Board
- 2 Large Baking Dish
- Immersion blender or high powered blender
- Large Casserole Pan or large saucepan
- Baking sheet
Ingredients
- 2 kg Kent pumpkin, skin and seeds removed, diced
- 500 grams vine ripened tomatoes, halved
- 2 sticks celery, cut into 3-inch pieces
- 1 brown onion, peeled and quartered
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- Cracked black pepper to taste
- 1 head garlic, halved crossways
- ¼ cup basil leaves, roughly chopped
- 2 cups chicken stock, or vegetable stock
Crispy Croutons
- 2-3 slices gluten free bread, torn into small pieces
- 2 tablespoons olive oil
- ¼ teaspoon dried rosemary
- ½ teaspoon sea salt flakes
To serve
- Fresh basil leaves, to serve
Instructions
- Preheat the oven to 200 degrees Celsius. Grease two large baking dishes with olive oil.
- Add the half of the diced pumpkin, halved tomatoes, celery pieces and quartered brown onions to each dish. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and then spread all the vegetables out evenly. Nestle the halved garlic heads into the vegetables and then place the baking dishes into the oven. Bake for one hour. At about the halfway point, carefully move the bottom dish to the middle shelf and the middle shelf dish to the bottom shelf to help with even cooking. After an hour, remove from the oven and set aside. Reduce the oven temperature to 180 degrees Celsius.
- Meanwhile, make the croutons. Add the torn-up bread pieces to a medium bowl along with the olive oil, rosemary and sea salt flakes. Toss to coat all the bread evenly. Tip the bread mixture out onto a baking tray and spread out evenly. Place into the oven to bake for 10 minutes or until golden and crispy. Remove from the oven and set aside.
- Remove the heads of garlic from the roasted vegetables. Tip the vegetables into a large casserole pot and squeeze the garlic out of the skins and into the pot. Add the chicken stock and chopped basil leaves and then bring to a boil. Once boiling, reduce to a simmer for 5 minutes.
- Turn off the heat. Carefully use an immersion blender to blend the soup until smooth and creamy. Serve topped with the crispy croutons, some basil and a drizzle of olive oil.
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