A simple recipe for Roasted Tomato and Basil Soup made with fresh tomatoes, garlic, red onion, fresh basil and vegetable stock. Roasting tomatoes, garlic, and onion brings out the sweetness and intensifies the flavour, making this soup taste amazing.
If you're looking for a healthy homemade tomato soup recipe, this recipe is for you. It's warm, cosy and perfect for those cold rainy days.
If you love tomato-based soups, check out our Creamy White Bean & Tomato Soup recipe, which takes just 20 minutes to make.
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Why We Love This Recipe
- Dairy-free, gluten-free and vegan.
- Easy to prepare - place tomatoes, onion and garlic on a baking tray and let the oven do the work.
- No peeling or straining the tomatoes through a sieve to remove the seeds.
- A nourishing and comforting soup for a cosy day.
Ingredient Notes
Key Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
Tomatoes - Roma or plum tomatoes work best for their flavour, but if you can't get hold of any, other fresh tomatoes such as truss, gourmet and heirloom can be used for this recipe. Peeling them first is optional; I don't do this because it's fiddly and time-consuming.
Red onion - if you don't have red onion, you can use brown onion.
Basil - use fresh basil for its fragrant aroma.
Vegetable stock - use a high-quality pre-made stock or create your own vegetable stock from scratch. The amount you use depends on how watery the tomatoes are, as some varieties contain more water.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Cut the tomatoes in half and place them on a large baking tray with the garlic and onion. Roast for 45 minutes until they start caramelising.
Quick Tip: There's no need to peel the garlic as it can easily be squeezed out of its skin when cooked.
Step 2. Allow the roasted tomatoes, onion and garlic to cool, then transfer them to a blender or food processor. Add the basil and blend until smooth or the consistency you like. If you have a small blender, you may have to do this in batches.
If you have an immersion blender, you can add the tomatoes, onion and garlic directly to the saucepan or pot and blend before adding the stock.
Step 3. Once the soup is blended, heat it up on the stove. Add vegetable stock and stir well - the amount depends on how thick you like it and the type of tomatoes you use, as some are more watery than others.
When thoroughly heated, season with salt and pepper, ladle into bowls and garnish with fresh basil.
Serving Suggestions
We love Roasted Tomato, and Basil Soup served with a slice of crusty sourdough. You could serve it with a grilled cheese sandwich for a complete meal.
FAQs and Expert Tips
Yes, you can! As this recipe contains no dairy, it freezes well. To freeze, transfer the soup to an airtight container and freeze for up to 3 months.
You can use a blender or immersion blender. If the blender is small, mix in batches to avoid overfilling.
Grated parmesan and bacon taste amazing!
No - this recipe uses fresh tomatoes as they taste so much better.
Yes - tomatoes are an excellent source of nutrients and the antioxidant lycopene. Lycopene is associated with many health benefits, including reduced heart disease and cancer risk.
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📖 Recipe
Roasted Tomato and Basil Soup
Ingredients
- 1.5 kg tomatoes, roma, plum, truss, gourmet, heirloom (Note 1)
- 1 red onion, peeled and cut into quarters (Note 2)
- 3 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 5 g fresh basil leaves, (a small handful)
- 175 mls vegetable stock, (Note 3)
- salt & cracked black pepper, to taste
Instructions
- Heat the oven to 200°C / 180°C fan / 390°F and line a large baking tray with baking/parchment paper.
- Cut the tomatoes in half and arrange them on the baking tray, cut side up. Peel and cut the onion in quarters and place it around the tomatoes. Add the garlic cloves - there's no need to peel them as the garlic can easily be squeezed out of its skin when roasted. Drizzle with olive oil and sprinkle salt over the top.
- Roast in the oven for 35-45 minutes until soft and caramelised. Keep an eye on them, as they can burn quickly. Let them cool for 20 minutes before you blend them.
- Squeeze the garlic out of its skin and transfer to a blender with the tomatoes and onion. If you have a small blender, you need to do this in batches. Add the basil to the blender, leaving a few leaves for garnish. Blend until smooth - if you like it thicker, don't blend for too long. Transfer the soup to a large saucepan, stir in a little vegetable stock, depending on how thick you like it, and heat it up before serving. Please note that I have listed 175mls (¾ cup) of vegetable stock as a maximum amount, but you might only need a little as some tomato varieties are more watery than others.
- If using an immersion blender, transfer the roasted tomatoes, onion and garlic directly to the saucepan, add the basil and blend until desired consistency. Add a little vegetable stock if you like it thinner.
- Pour the soup into bowls and garnish with fresh basil leaves and freshly ground black pepper. Serve with crusty bread! We love this served with a sprinkling of parmesan on top, but it's entirely up to you!
Recipe Notes
Nutrition
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.
Hi! I made this soup today. Thank you for the recipe. It isn't bad, but I find it way too sweet. I suppose this is because of the tomatoes. This is quite surprising because mostly, tomatoes are flavourless, but these are quite sweet apparently. Any way to tamper that sweetness down?
Hi Monika, you could try adding a little more paprika and a pinch more of salt. Also, you could add a tiny amount of something acidic such as lemon juice or apple cider vinegar. Vicki.