Roasted Tomato Basil Soup


This delicious tomato basil soup is a comforting and flavoursome dish that combines the sweetness of roasted tomatoes with the aromatic freshness of basil. It’s perfect for cosy evenings or a light lunch. It’s also vegan and dairy free!


  • Fresh tomatoes: Roasting the tomatoes helps to sweeten and slightly caramelise them, resulting in a rich tomato soup flavour.
  • Garlic: Roasted garlic adds a deliciously sweet flavour to the soup.
  • Fresh basil leaves: Basil has a slightly sweet flavour and should be added just before serving to preserve its flavour.
  • Optional additions: You can personalise your soup by adding ingredients such as caramelised onions or carrots for extra flavour.

Method of preparation:

Roast the tomatoes and garlic:

Preheat your oven to 200°C (400°F).

Cut 4-5 large tomatoes in half and place on a baking sheet, cut side up.

Drizzle with olive oil, sprinkle with salt and pepper and add a few cloves of unpeeled garlic.

Bake in the oven for 30-40 minutes, until the tomatoes are soft and slightly caramelised.

Remove from the oven and leave to cool slightly. Peel the toasted garlic cloves.

Make the soup base:

In a large saucepan, heat 3 tablespoons of olive oil over a medium heat.

Add 1 small minced garlic clove and sauté until fragrant.

Add the roasted tomatoes (including any juices) and stir well.

Add 1 10.5 ounce can of condensed tomato soup and ¼ cup bottled marinara sauce.

Add 5 1/4 ounces water (adjust to desired consistency).

Season with 1 teaspoon chopped fresh oregano and ½ teaspoon ground black pepper.

Simmer and blend:

Bring the soup to a simmer and cook for about 10-15 minutes to allow the flavours to meld.

Use an immersion blender or transfer the soup to a regular blender (in batches) to blend until smooth.

Finish with the fresh basil:

Return the blended soup to the pot and reheat if necessary.

Just before serving, stir in 1 tablespoon chopped fresh basil (or more to taste).

Season to taste.

Serve and garnish:

Ladle the soup into bowls.

Top each serving with Italian-style seasoned croutons and a sprinkle of grated Parmesan cheese.

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