Chunky Roasted Tomato and Butternut Soup

Oven-roasted butternut and bella tomatoes finished on the stovetop in a round casserole meld together to form a rich, hearty soup that will have everyone begging for more.


Serves 4-6

Preparation Time

Cook time

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Cook's NoteAdd fresh chilli for extra heat.
Entertainer's TipThis soup can be made in advance and stored in the fridge.
Product TipStart this delicious Tomato soup on top of your stove and keep warm in the oven, take the Round Cast iron casserole straight to the table for fuss free entertaining.
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  • 2 medium butternuts, peeled and cubed
  • 400g Rosa tomatoes, halved
  • olive oil
  • 1 red onion, roughly chopped
  • 2 cloves of garlic, crushed
  • 2 sprigs of thyme
  • 500ml vegetable stock
  • salt and pepper to taste
  • roasted pumpkin seeds


Preheat oven to 200°C.

Place the butternut cubes and tomatoes in separate roasting trays and drizzle with olive oil. Roast until cooked and dark on the edges. The butternut will take longer than the tomatoes.

Heat a splash of olive oil in a round Le Creuset casserole, and sauté the onion until translucent. Add the garlic and thyme, and cook for a further 2–3 minutes.

Add half the roasted butternut and half the tomatoes, and mash with a potato masher until smooth. Add the remaining butternut cubes and tomato, as well as the stock.

Bring to the boil and season well with salt and pepper. Adjust consistency by adding more stock if necessary, and garnish with pumpkin seeds before serving.