Roasted Tomato Basil Soup Recipe

Ingredients

• 9Roma tomatoes, halved lengthways
• 1yellow onion, diced
• 4 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh thyme, minced
• 240 ml (1 cup)fresh basil, roughly chopped
• 45 ml (3 tablespoons)extra virgin olive oil
• 30 ml (2 tablespoons)unsalted butter
• 160 ml (⅔ cup)double cream
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)ground black pepper
• 15 ml (1 tablespoon)sugar
• 794 g (1 can, 28 oz)San Marzano tomatoes, crushed
• 475 ml (2 cups)chicken stock

Instructions

1. 1

   Roast the tomatoes

   Heat the oven to 200°C (400°F). Arrange the halved Roma tomatoes on a baking tray, drizzle with 30 ml (2 tablespoons) of olive oil and roast for 25–30 minutes, until tender and caramelised.

2. 2

   Cook the aromatics

   Warm the remaining 15 ml (1 tablespoon) of olive oil with the butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until translucent. Stir in the garlic and thyme and cook for another 1–2 minutes, until fragrant.

3. 3

   Add tomatoes and seasoning

   Tip the roasted tomatoes and crushed canned tomatoes into the pot. Add the salt, black pepper and sugar, then stir to combine.

4. 4

   Simmer with stock

   Pour in the chicken stock and bring the soup to a simmer. Cook for 20–25 minutes so the flavours can meld.

5. 5

   Blend until smooth

   Take the pot off the heat, add the basil and blend until smooth with a stick blender. Alternatively, carefully puree the soup in batches in a blender.

6. 6

   Stir in the cream

   Return the blended soup to a low heat and stir in the double cream. Warm gently for 5 minutes to thicken slightly and develop the flavour, without letting it boil.

7. 7

   Serve the soup

   Ladle into bowls and, if desired, garnish with extra fresh basil or a drizzle of olive oil. Serve warm with crusty bread.

What is roasted tomato basil soup?

Tomato soup is a familiar comfort food, and this version draws on Italian flavours: ripe tomatoes, basil, garlic and olive oil. Roasting the fresh tomatoes before simmering them with canned tomatoes gives the soup a deeper, sweeter flavour.

The canned San Marzano tomatoes provide a substantial tomato base, while cream softens the acidity and brings a smooth finish. Blending the soup after adding basil distributes its fresh herbal flavour throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 4g protein, 19g carbs, 18g fat.

The tomatoes and sugar provide most of the carbohydrates, while the olive oil, butter and cream account for much of the fat. The tomatoes and chicken stock contribute some protein, but this is not a particularly protein-rich meal; serve it with beans or a protein-rich sandwich to make the plate more substantial.

Why use two kinds of tomatoes?

Fresh Roma tomatoes: Their shape and relatively firm flesh make them convenient to halve and roast. The oven tenderises them and concentrates their flavour.

Canned tomatoes: Crushed San Marzano tomatoes make up the soup's simmering base and save the finished soup from relying on the roasted tomatoes alone.

Roasting and building flavour

Roast: Spread the tomatoes in a single layer and give them 25–30 minutes at 200°C. Look for tender flesh and some caramelised colour before adding them to the pot.

Aromatics: Cook the onion for about 5 minutes until translucent, then add the garlic and thyme for just 1–2 minutes. This brief cooking helps release their aroma without letting the garlic burn.

Simmering and blending

Simmer: Once the stock is added, cook the mixture for 20–25 minutes. Keep it at a gentle simmer rather than a hard boil.

Blend: Take the pot off the heat before adding the basil and blending. A stick blender lets you puree the soup in the pot; if using a countertop blender, work in batches and take care with the hot liquid.

Getting the texture right

Smooth base: Blend until the tomato and onion pieces are no longer visible, stopping when the consistency suits you. For a more rustic bowl, leave a little texture rather than pureeing completely.

Cream finish: Stir the cream in over low heat and warm gently for 5 minutes. Avoid boiling after it is added so the finish stays smooth.

What to serve alongside

Bread: Crusty bread is the suggested accompaniment and is useful for dipping into the creamy soup. Toasted bread or a simple cheese toastie also makes a satisfying pairing.

Fresh finish: Extra basil or a small drizzle of olive oil can be added just before serving. Serve the soup warm while its texture is still silky.

Recipe notes & tips

• Arrange the Roma tomatoes cut-side up in a single layer so they roast evenly.
• Keep an eye on the garlic during its brief cooking time; it should smell fragrant, not turn dark.
• Taste the soup after simmering and adjust the seasoning to suit your preference.
• Let the soup settle briefly before transferring it to a countertop blender, and puree in batches.
• Warm the cream gently over low heat rather than bringing the finished soup to a boil.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the garlic for gentle heat.
• Use vegetable stock: Replace the chicken stock with vegetable stock for a meat-free version.
• Add a cheese topping: Finish each bowl with a little grated Parmesan.
• Make it dairy-free: Leave out the butter and cream and use olive oil for cooking.
• Keep it rustic: Blend briefly so a few small pieces of tomato remain.

Common mistakes to avoid

• Crowding the tomatoes: They can soften without caramelising; spread them out across the tray.
• Overcooking the garlic: It can turn bitter; add it after the onion and cook only until fragrant.
• Boiling the soup hard: A vigorous boil can make it splatter; keep it at a gentle simmer.
• Filling the blender too full: Hot soup can spill when blended; puree in batches.
• Boiling after adding cream: The texture may become less smooth; warm gently over low heat.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally, and avoid boiling. The soup can also be frozen, though the cream may separate slightly when thawed; stir well as it reheats.

Frequently asked questions