Oven Roasted Tomato Garlic Saffron Soup - Cook Republic


  • Author: Sneh
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 2 1x
  • Category: Lunch, Light Meal, Soup
  • Cuisine: Vegan, Gluten Free, Vegetarian
  • Diet: Vegan


  • 6 large tomatoes (1kg), quartered
  • 1 large brown onion, peeled and quartered
  • 1 fennel bulb, coarsely chopped
  • 5 garlic cloves
  • olive oil for drizzling
  • sea salt flakes and black pepper, to taste
  • 2 bay leaves
  • 250ml vegetable stock
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon dried thyme
  • 12 teaspoons sugar
  • large pinch of saffron
  • extra saffron, olive oil, black pepper and some croutons – to serve


  1. Pre-heat oven to 200°C (180°C fan-forced).
  2. Add tomatoes, onion, fennel and garlic to a large rimmed baking tray. Drizzle with olive oil. Sprinkle with salt and pepper. Roast in the pre-heated oven for 40-45 minutes until the veggies are tender and starting to brown. Remove from the oven. Cool for 10 minutes and then process in a blender or use a stick blender to blend to a smooth purée.
  3. Add smooth soup to a medium, heavy-bottomed saucepan along with the bay leaf, vegetable stock, balsamic vinegar, sweet paprika, thyme, sugar and saffron.
  4. Bring to a gentle boil. Mix well, adjust seasoning and remove from heat.
  5. Serve hot with an additional sprinkling of saffron, black pepper, a drizzle of olive oil and croutons.

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