Roasted Tomato Basil Soup

Introduction

Tomato soup out of a can is fine. Tomato soup made from tomatoes you roasted yourself is a completely different food. The roasting concentrates the sweetness and adds a faint caramelized edge that no amount of simmering can replicate. This recipe works year-round: in summer with peak Roma tomatoes, in winter with good-quality canned ones plus a tray of cherry tomatoes for sweetness.

Cooking your way through our archive? Don't miss our Creamy Roasted Butternut Squash Soup with Sage or our Hearty Lentil Soup with Vegetables and Lemon, and browse every soup recipe for more ideas.

Ingredients

• •1.2 kg ripe tomatoes (Roma work well), halved
• •1 large yellow onion, cut into wedges
• •6 garlic cloves, peeled
• •3 tbsp olive oil
• •1 tsp salt, plus more to taste
• •1/2 tsp black pepper
• •1 tsp sugar (optional, if tomatoes aren't very sweet)
• •500 ml vegetable or chicken stock
• •80 ml heavy cream
• •A generous handful of fresh basil leaves, torn
• •Extra olive oil and croutons or grilled cheese to serve

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Spread the tomatoes cut-side up on a large baking sheet, scatter the onion wedges and garlic around them, and drizzle with olive oil, salt, pepper, and sugar.

2. 2

   Roast for 35–40 minutes, until the tomatoes are collapsed and the edges are charred.

3. 3

   Tip everything (including the juices) into a blender or large pot. Add the stock and blend until smooth — work in batches if needed and crack the blender lid to let steam escape.

4. 4

   Return the soup to the pot, stir in the cream, and warm through over low heat. Taste and adjust the salt.

5. 5

   Stir in most of the basil just before serving. Ladle into bowls, drizzle with olive oil, and top with the remaining basil and croutons or a wedge of grilled cheese.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

240 kcal

Protein

5 g

Carbs

18 g

Fat

16 g