Few soups are as comforting as a bowl of roasted tomato soup. Roasting brings out the natural sweetness of the tomatoes and softens the onion and garlic, so the soup tastes rich and deeply flavoured without long simmering. Blended with fresh basil, it is smooth, velvety and perfect for cold evenings.
Why You Will Love This Roasted Tomato Basil Soup
- Deep, caramelised flavour from simple oven roasting
- Vegetarian, gluten free and easily made vegan
- Freezes beautifully, so you can make a big batch
Ingredient Notes
Tomatoes: Ripe tomatoes give the best sweetness. Garlic: Roasted in its skin, it turns soft and mellow. Basil: Added at the end for freshness. Cream and sugar: A little cream adds richness, and a pinch of sugar balances acidity.
Tips for Extra Flavour
Roast at 200 C until the edges of the tomatoes and onion are slightly charred. Scrape all the pan juices into the pot, as they hold plenty of flavour. Blend until completely smooth for a silky texture.
Serving and Storage
Serve hot with garlic bread or a grilled cheese sandwich. The soup keeps for four days in the refrigerator and freezes for up to three months without the cream.
Frequently Asked Questions
Why roast the tomatoes first?
Roasting concentrates their sweetness and adds a caramelised, slightly smoky depth that you cannot get from simmering alone.
Can I use canned tomatoes instead?
Yes. Good-quality canned whole tomatoes work well, especially out of season. Roast them with the garlic and onions to deepen the flavour.
How do I make the soup creamy without cream?
Blend it thoroughly, and add a potato or a slice of bread while simmering for extra body. A drizzle of olive oil also gives a smooth, rich finish.
How do I balance the acidity?
A small pinch of sugar or a bit of grated carrot softens sharp tomatoes. Taste and adjust with salt and pepper at the end.
Can I freeze the soup?
Yes. Freeze it without cream for up to three months, then add the cream or milk after reheating.
What should I serve with tomato basil soup?
A grilled cheese sandwich, crusty bread or bruschetta make classic partners.
More Recipes You Will Love
- Gazpacho (Chilled Spanish Tomato Soup): refreshing cold tomato soup
- Classic Tomato Bruschetta: crisp toasts for dipping into the soup
- Homemade Chicken Noodle Soup: comforting broth with noodles and chicken
Roasted Tomato Basil Soup
Description
Roasting tomatoes, onion and garlic in the oven concentrates their sugars and gives this soup a deep, sweet, slightly smoky flavour that you cannot get from simply simmering. Blended with fresh basil and vegetable stock into a velvety purée, it is the ultimate comfort soup. This recipe gives the exact roasting time and temperature, plus a creamy finish that is completely optional.Ingredients (serves 4)
For Roasting
For the Soup
Instructions
-
Preheat and Line the Tray
Preheat the oven to 200 C and set a rack in the middle. Line a large, rimmed baking tray with baking parchment, or use two trays if you have one that is not big enough.Tip: A rimmed tray stops the juices running off into the oven. Parchment makes washing up much easier, because roasted tomato juices stick. -
Halve the Tomatoes
Rinse the 1 kg of ripe tomatoes, pat them dry and cut each one in half through the middle. Do not bother to remove the cores or seeds.Tip: Very ripe tomatoes give the sweetest, richest soup. Pale, firm tomatoes will make a sharper soup and need an extra pinch of sugar. -
Cut the Onion and Prepare the Garlic
Peel the large onion and cut it into quarters, keeping the root end on so the layers hold together. Separate 5 garlic cloves from the head and leave them in their skins.Tip: The garlic skins protect the cloves from burning. Once roasted, the garlic turns sweet, soft and mild. -
Arrange on the Tray
Place the tomato halves cut side up on the tray, packing them closely in a single layer. Tuck the onion quarters and unpeeled garlic cloves in between the tomatoes.Tip: Spread the vegetables in a single layer so they roast rather than steam. If the tray looks overcrowded, use a second one. -
Oil and Season
Drizzle 3 tablespoons of olive oil over the vegetables, making sure the onion gets some too. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.Tip: Season the cut sides of the tomatoes well, as the salt helps draw out their juices and concentrate their flavour as they roast. -
Roast Until Soft and Charred
Roast for 35 to 40 minutes, rotating the tray halfway through, until the tomatoes are soft and collapsed, with wrinkled skins, and the edges of the onion are browned and slightly charred.Tip: The slight char adds a deep, smoky sweetness. Roast until the edges char slightly for deeper flavour, but take it out if anything starts to turn black. -
Cool and Squeeze the Garlic
Let the vegetables cool for 5 minutes. Squeeze each garlic clove out of its skin with your fingers, and discard the skins.Tip: The garlic should squish out like a soft paste. If any clove is still firm, return it to the oven for 5 minutes. -
Transfer to a Pot
Tip everything into a large pot, including all the pan juices. Scrape the roasted bits off the tray with a spatula, and use a splash of stock to rinse the tray if you like.Tip: Scrape all the roasted bits from the tray because they hold the flavour. -
Add the Stock, Basil and Sugar
Pour in the 2 cups of hot vegetable stock. Add 1/2 cup of fresh basil leaves, saving a few small ones for the garnish, and stir in 1 teaspoon of sugar.Tip: Use hot stock so the soup does not cool down. The sugar balances the natural acidity of the tomatoes. -
Simmer for 5 Minutes
Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring now and then, so the basil flavour infuses into the soup.Tip: Do not boil hard or the basil will lose its freshness. -
Blend Until Smooth
Take the pot off the heat. Blend the soup with an immersion blender for 2 to 3 minutes until perfectly smooth. Or, let it cool slightly and blend in batches in a countertop blender, filling it no more than half full.Tip: Vent the blender lid when blending hot liquids and cover it with a tea towel. For a rustic soup, blend only half and leave the rest chunky. -
Reheat and Add the Cream
Return the soup to the pot over low heat and warm it through for 2 to 3 minutes. Stir in 1/4 cup of cream, if you are using it, until the soup turns a soft, creamy orange.Tip: Do not let the soup boil after the cream goes in, as it can split. Leave the cream out for a vegan soup. -
Taste and Adjust
Taste the soup and adjust the salt, pepper and sugar, a pinch at a time, until it tastes balanced. If it is too thick, stir in a splash of hot stock or water.Tip: Always taste after blending, as the flavours change once everything is mixed together. -
Garnish and Serve
Ladle into warm bowls and garnish with the reserved basil leaves and a drizzle of olive oil. Serve hot with a grilled cheese sandwich or garlic bread.Tip: The soup keeps for 4 days in the refrigerator, and tastes even better the next day. Freeze it without the cream for up to 3 months.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 4.5g23%
- Cholesterol 20mg7%
- Sodium 520mg22%
- Potassium 800mg23%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roast until the edges char slightly for deeper flavour. A pinch of sugar balances the acidity of the tomatoes. For a rustic soup, blend only half and leave the rest chunky. The soup keeps for 4 days in the refrigerator.Frequently Asked Questions
Can I freeze roasted tomato soup?
Yes. Freeze the soup without the cream in airtight containers for up to 3 months. Thaw overnight and stir in the cream when reheating.
Can I use canned tomatoes?
Yes. Use two 400 g cans of whole tomatoes, drained, and roast them with the onion and garlic for 25 minutes.
How do I make it vegan?
Skip the cream and use olive oil only. The roasted tomatoes and onions give a naturally creamy texture when blended.