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–+ servings
Roasted Tomato Soup with vegan cream and fresh basil on top.
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5 from 7 votes

Roasted Tomato Soup

A comforting roasted tomato soup made from scratch that packs so much flavour!
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: brunch, Dinner, Lunch, starter
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3
Author: James Wythe

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

  • Slice the tomatoes into halves and the onion into quarters.
  • Place onto an oven baking tray (tomatoes sliced side facing up). Along with 4 garlic cloves still in their skin (stops them burning when roasted). Drizzle over the olive oil and sprinkle the dried oregano on top along with a couple pinches of salt & pepper. Place in the oven for 1 hour at 160C.
  • Remove from the oven and scrape the ingredients from the tray into a large pot. Add the 500ml of stock along with the handful of fresh basil leaves (stalks are also fine). Bring to boil and then allow to simmer for 10 minutes.
  • Now just hand blend until smooth (or transfer to a blender).

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: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.
To Freeze: This tomato basil soup recipe will keep in the freezer for up to three months. You can store it in an airtight container as a whole or in individual servings. Allow to thaw and then reheat on the stove.
Tip 1: Squashing the garlic with a knife takes the skin off and allows the flavour to come out.
Tip 2: You’re welcome to use the basil stalks along with the leaves.
Tip 3: A nice fresh crusty bread goes amazing with this (gluten free of course).

Nutrition

Calories: 213kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Fiber: 5g | Sugar: 11g