Roasted Tomato Soup

5 from 8 votes

A roasted tomato and basil soup made from scratch with fresh tomatoes, red onion, garlic and oregano. Roast for an hour, then simmer with stock and blend.

Prep Time5

Cook Time1 10

Total Time1 15

Course: brunch, Dinner, Lunch, starter

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

Ingredients

1 kg large tomatoes (vine or cherry tomatoes work well too)
1 red onion
4 garlic cloves
1 tsp oregano
2 handfuls fresh basil
3 tbsp olive oil
500 ml vegetable stock/broth

Metric - US Customary

Instructions

Heat the oven to 160°C fan (180°C conventional, gas 4). Slice the tomatoes into halves and the onion into quarters.
Place onto an oven baking tray (tomatoes cut side facing up), along with the 4 garlic cloves still in their skins (this stops them burning). Drizzle over the olive oil and sprinkle the dried oregano on top along with a couple of pinches of salt and pepper. Roast for 1 hour, until the tomatoes are soft and starting to brown at the edges.
Squeeze the garlic out of its skins, then scrape everything from the tray into a large pot. Add the 500ml of stock along with the fresh basil leaves (stalks are also fine). Bring to the boil and then simmer for 10 minutes.
Blend with a hand blender until smooth (or carefully transfer to a blender). Taste, season and loosen with a splash of water if needed.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, in a pot over a low heat or in the microwave, until piping hot. You may need to add some water to loosen it.

To Freeze: Freeze for up to 3 months in an airtight container, whole or in single portions. Thaw in the fridge overnight, then reheat until piping hot.

Tip 1: Squeeze the roasted garlic out of its skin before blending; it is soft, sweet and full of flavour.

Tip 2: You’re welcome to use the basil stalks along with the leaves.

Tip 3: A slice of fresh crusty gluten free bread is great with this.

Tip 4: Most of the salt comes from the stock. Use a low salt stock if you are watching your salt.

Nutrition