This Tomato Soup in Soup Maker is my go-to when tomatoes peak: I roast vine tomatoes, onion, and a whole garlic bulb until jammy, then let the soup maker blitz with miso paste for a velvety, umami-rich bowl. The kitchen smells glorious, there’s no pot-watching, and a fragrant scatter of basil and a few olive oil drenched slices of toasted sourdough on the side makes it into the perfect dinner.
What you’ll love about this recipe
- Big flavor, tiny effort: roasting concentrates sweetness; the soup maker does the rest.
- Gut-loving twist: Miso adds gentle, fermented umami, and the tomatoes, onion, and garlic bring fibre that feeds your friendly gut bacteria.
- Short ingredient list: just 5 everyday ingredients with a generous scattering of basil.
- Weeknight-friendly: minimal chopping, minimal washing up.
- Naturally vegan & flexi: easy to boost with beans or a swirl of cream/coconut.
Ingredients (notes & easy swaps)
- Tomatoes on the vine: halve some, leave some whole; choose ripe ones. Out of season, use good quality canned tomatoes.
- Garlic bulb: roast whole; squeeze out the soft cloves after roasting.
- Onion: wedge it so it roasts faster and gets caramelised nicely.
- Olive oil
- Miso paste: white or yellow for gentle umami.
- Fresh basil: tear their aromatic leaves to top the soup.
How to make Tomato soup in soup maker (step-by-step)
Time needed: 50 minutes
This Tomato Soup in Soup Maker is a simple roast–blend–heat method that delivers deep flavor with minimal effort and a boost for your gut microbes.
- Prep the Veg
Wash and cut the veg. Arrange tomatoes (some halved, some whole), onion wedges, and the garlic bulb with the top sliced off on a lined baking tray. Drizzle with olive oil and sprinkle with salt.
- Roast the Veg
Roast at 200°C (fan 180°C) or 392°F (convection 356°F) for 35 minutes until tomatoes blister and onions soften and caramelize. Cool slightly for 5 minutes, then squeeze the soft garlic from the skins.
- Blend in the Soup Maker:
Transfer roasted tomatoes, onions, and squeezed garlic to the soup maker. Add miso paste. Blend until smooth. If your soup maker needs more liquid, add a small splash of hot water to reach your preferred consistency.
- Heat and Serve:
Run the heat cycle for about 5 minutes until steaming. Ladle into bowls. Garnish with torn basil and a light drizzle of olive oil. Serve with sourdough.
Pro Tips
- Roasting is a flavor booster, don’t skip it.
- Be gentle with the miso: heat mellows miso’s live cultures. If you’d like to preserve more, whisk the miso with a ladle of hot soup and stir in right at the end after simmering in the soup maker.
- Saltiness: miso is salty, taste the soup before adding extra salt.
- Texture: if the soup is too thick, loosen with a little hot water or veg stock.
Nutritional benefits
Of course the pile of tomatoes, onion and garlic makes this a wholesome, nourishing bowl. The hero here is cooking those tomatoes: heat concentrates flavour and makes lycopene easier for your body to use, and the olive oil helps you absorb it. Onion and garlic bring gentle prebiotic fibre that feed your friendly gut bacteria. Miso is a fermented food, a probiotic, so blend it in at the end if you want to keep more of its live cultures. Serve with wholegrain or seeded sourdough for extra fibre and steady energy – another easy step toward your 30 plants a week.
Servings
This recipe yields 2 portions, if you double it, it will be enough for a small family.
What to serve with this tomato soup
- I always serve this roasted tomato soup with thick slices of my Brown Sourdough, toasted and drizzled with more olive oil. But any bread you like will make it into a dinner, if you want to lean into wholegrain but want faster bread, try this Ancient Grains Bread.
- A cheese toastie is always a good idea with soup, Dave gets so happy when I make this Tortilla Sandwich next to a steamy bowl of soup.
- A crunchy topper: homemade Same Day Sourdough croutons, toasted pumpkin seeds or hemp seeds. But my favorite are these parmesan crisps from my Zucchini Soup.
variations and substitutions
- VEGAN: This recipe is vegan, yay!
- No miso? Use 2 tbsp soy sauce or tamari for umami, and a pinch of sugar if your tomatoes are too sharp.
- Creamy version: swirl in 2–3 tbsp coconut milk, oat cream, or dairy cream.
- Protein boost: add a handful of cooked white beans before blending.
- Add Herbs to the roasting tray: thyme or oregano roast beautifully with the tomatoes.
- Spicy: add roasted red pepper or a pinch of chili flakes.
- Out-of-season hack: Use quality canned tomatoes (fire roasted are amazing) which you can saute (if you have a saute function or even in the pan) before blending with the roasted veg.
This bowl is all the roasty sweetness of late-summer tomatoes, smoothed out with mellow garlic and a smidgen of miso. I like its simplicity and I’m sure it’s exactly what toast soldiers dream about.
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recipe FAQ
Yes – blend in a jug blender (vent the lid) or with an immersion (stick) blender in a pot, then gently heat on the hob for 3–5 minutes.
White (shiro) or yellow miso keeps things mellow. Red miso is stronger: use 1–2 tsp and adjust seasoning to taste.
Absolutely. Cool completely, portion, and freeze up to 3 months. Defrost overnight and reheat gently. Add the basil after reheating.
Yes, use the same weight, but add them after 10 minutes of roasting the onions and garlic. They roast quickly and bring extra sweetness.
Tomato Soup Recipe (Soup Maker)
Equipment
- oven
- Baking tray (lined with parchment paper)
- Soup maker
- Knife and cutting board
- Measuring spoons
Ingredients
- 720 g tomatoes on the vine some halved, some whole
- 1 garlic bulb
- 1 large onion or 2 medium, peeled and sliced in thick wedges
- 5 tbsp olive oil
- ½ tsp fine sea salt
- 1 tbsp white or yellow miso paste
- 1 bunch fresh basil to garnish
Instructions
Prep the tray
- Arrange tomatoes (some halved, some whole), onion wedges, and the garlic bulb with the top sliced off on a lined baking tray. Drizzle with olive oil and sprinkle with salt.
Roast the veg
- Bake at 200°C (fan 180°C) or 392°F (convection 356°F) for 35 minutes until tomatoes blister and onions soften and caramelize. Rest to cool slightly for 5 minutes, then squeeze the soft garlic from the skins.
Blend in the soup maker
- Transfer roasted tomatoes, onions, and squeezed roast garlic to the soup maker. Add the miso paste and blend until smooth. If needed, add a small splash of hot water to reach your preferred consistency. If you want to keep more live cultures, whisk the miso with a ladle of hot soup and stir it in at the end instead of blending hot.
Heat and serve
- Run the soup maker heat cycle for about 5 minutes until steaming. Ladle into bowls, garnish with torn basil, and finish with a light drizzle of olive oil. Serve with sourdough.
