Creamy Roasted Tomato Basil Soup

Ingredients

• 1.13 kg (2 1/2 pounds)Roma tomatoes, halved lengthways
• 567 g (1 1/4 pounds)grape tomatoes or cherry tomatoes, halved lengthways
• 8 clovesgarlic, peeled and crushed with the back of a knife
• 45 ml (3 tablespoons)olive oil
• 1 pinchsalt, plus extra to taste
• 1 pinchground black pepper
• 1 largeyellow onion, chopped (optional)
• 1red pepper, deseeded and diced
• 1potato, diced
• 45 ml (3 tablespoons)tomato purée
• 950 ml (4 cups)vegetable stock
• 2 cups (about 480 ml)fresh basil leaves, lightly packed and roughly torn
• To garnish, optionalextra fresh basil
• To taste, optionalshaved Parmesan
• To servecheesy garlic bread

Instructions

1. 1

   Roast the tomatoes

   Heat the oven to 220°C (430°F). Arrange both types of tomato and the garlic on a baking tray. Drizzle with 30 ml (2 tablespoons) of the oil, season with the salt and pepper, and roast for about 25 minutes, until soft and charred on top.

2. 2

   Cook the vegetables

   While the tomatoes roast, heat the remaining 15 ml (1 tablespoon) of oil in a medium saucepan over medium-high heat. Add the onion, pepper and potato; cook, stirring occasionally, for about 6–7 minutes, until the onion is translucent and the potato edges begin to crisp. Stir in the tomato purée, pour in the stock, add extra salt, cover and bring to the boil.

3. 3

   Simmer and blend

   Turn the heat to low and simmer for about 15 minutes, until the potato is just tender when tested with a fork. Add the roasted tomatoes, garlic and basil, reserving 2 tablespoons of basil for garnish if desired. Simmer for about 2 minutes, until the basil is just soft, then blend until smooth with a stick blender.

4. 4

   Strain if desired

   For a smoother soup, pour it through a strainer or colander to remove tomato skins and larger pieces.

5. 5

   Garnish and serve

   Scatter over extra basil and shaved Parmesan, if using. Serve with cheesy garlic bread.

What is roasted tomato basil soup?

Tomato soup has roots in a range of European cooking traditions, including Italian home cooking, where ripe tomatoes and aromatic herbs are natural partners. This version builds flavour by roasting two kinds of tomatoes with garlic before adding them to a basil-scented vegetable stock.

Potato gives the soup body when blended, so it can feel creamy without cream or cream cheese. The optional onion, red pepper and tomato purée add further savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 5g protein, 26g carbs, 8g fat.

The tomatoes, potato and stock provide most of the carbohydrates, while the olive oil contributes most of the fat. The vegetables and basil provide some protein, though this soup is not especially protein-rich; serve it with a protein-rich side or add beans to the meal if you want a more balanced plate.

Why roast two kinds of tomatoes?

Roma tomatoes have a meaty texture, while grape or cherry tomatoes bring their own sweetness and juiciness. Roasting both softens them and concentrates their flavour.

Spread the tomatoes in a single layer so they roast rather than steam. The method looks for soft flesh and charred tops after about 25 minutes.

Building flavour in the pan

Potato and pepper: Cooking them with the onion before adding stock gives the potato edges a chance to crisp and the onion time to turn translucent.

Tomato purée: Stir it through the vegetables before pouring in the stock. This distributes it through the base rather than leaving concentrated streaks in the finished soup.

Getting the texture right

Potato doneness: Simmer the vegetables for about 15 minutes, then check that the potato is just tender with a fork. If it is still firm, give it a little longer before blending.

Smooth finish: Blend thoroughly with a stick blender. Straining is optional; it removes skins and larger tomato pieces for a finer texture, but also takes extra time.

When to add the basil

Add the torn basil after the roasted tomatoes have gone into the stock. A short, roughly 2-minute simmer softens the leaves while keeping their flavour fresh.

Set aside 2 tablespoons before adding the rest if you want basil on top. Add the optional Parmesan just before serving.

Serving the soup

Cheesy garlic bread is the suggested accompaniment and makes the meal more filling. For a lighter pairing, serve a smaller piece of bread or add a simple green salad.

The soup can also be served as a starter in smaller bowls. A little fresh basil and shaved Parmesan make a simple finish.

Recipe notes & tips

• Use a tray large enough to keep the tomatoes in a single layer.
• Cut the potato into similar-sized pieces so it cooks evenly.
• Reserve 2 tablespoons of basil before adding the rest to the pot if you want a garnish.
• Blend carefully while the soup is hot, keeping the blender head submerged to reduce splashes.
• Taste and adjust the salt after blending, before serving.

Variations

• Use cherry tomatoes: Swap them for the grape tomatoes, halving them lengthways as directed.
• Make it fully smooth: Strain the blended soup to remove skins and larger pieces.
• Add extra basil: Scatter more torn basil over each bowl just before serving.
• Finish with Parmesan: Add shaved Parmesan at the table for a savoury garnish.
• Serve with bread: Pair it with cheesy garlic bread as suggested in the method.

Common mistakes to avoid

• Crowding the roasting tray: The tomatoes may steam instead of charring; spread them out in a single layer.
• Adding basil too early: It can lose its fresh flavour; add it near the end and simmer for about 2 minutes.
• Blending before the potato is tender: The soup may have small firm pieces; check the potato with a fork first.
• Skipping the roast cues: Take the tomatoes out when they are soft and charred on top, not simply warmed through.
• Leaving the soup unseasoned: Taste it after blending and add salt as needed.

How to store

Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add a splash of stock or water if it has thickened.

Frequently asked questions