Italian roasted tomato soup

This hearty roasted tomato soup is brilliant served topped with crispy prosciutto and creamy bocconcini cheese for a flavour-packed family Winter dinner dish.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print
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Italian roasted tomato soup
  • 2 kilogram roma tomatoes, halved
  • 1 red onion, cut into wedges
  • 1/4 cup olive oil
  • 8 clove garlic, bruised
  • 1 1/2 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 2 teaspoon smoked paprika
  • 1/2 teaspoon dried chilli flakes
  • 1.5 litre (6 cups) vegetable stock
  • 100 gram sliced prosciutto
  • cherry bocconcini cheese, drained, to serve
  • fresh basil leaves, to serve
  • crusty bread, to serve


Italian roasted tomato soup
  • 1
    Preheat oven to hot, 200°C. Lightly grease two oven trays.
  • 2
    Toss tomatoes, onion, oil, garlic, vinegar and spices on one tray. Spread into a single layer. Roast 25-30 minutes, until tender.
  • 3
    Transfer vegetables and roasting juices to a large saucepan. Pour stock over. Bring to the boil on high. Reduce heat to low and simmer, uncovered, 30 minutes.
  • 4
    Using a stick blender, process until smooth. Season to taste and add a pinch of sugar (see tip). Heat on low, stirring.
  • 5
    Meanwhile, arrange prosciutto in a single layer on remaining tray. Bake 4-5 minutes, until crisp. Crumble into pieces.
  • 6
    Divide soup between serving bowls. Top with torn bocconcini, prosciutto and fresh basil leaves. Accompany with bread.

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