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A bowl of simple roasted tomato basil soup garnished with freshly chopped basil. To the right salt and pepper cellars at the back a basked of sliced bread.
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📋 Simple Roasted Tomato Basil Soup

This simple roasted tomato basil soup uses roasted fresh tomatoes, basil and herbs. It's a healthy budget recipe using ordinary or budget tomatoes.
Course Dinner, Lunch
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 176kcal
Author Neil

Equipment

Ingredients

  • 12 medium fresh tomatoes approximately 1.5kg, any variety, washed and halved
  • 4 cloves garlic peeled
  • 2 tablespoon olive oil
  • Freshly Ground Salt and Black Pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large onion chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 500 ml vegetable stock
  • 2 tablespoon fresh basil chopped, plus extra for garnish
  • 1 x 400g can chopped tomatoes
  • 1 teaspoon granulated sugar optional – only if the tomatoes are particularly acidic
Metric - US Customary

Instructions

  • Preheat the oven to 180°C Fan.
  • Wash tomatoes, remove any green stalks and cut them in half.
  • Place the tomatoes cut-side up on a large baking tray and scatter the peeled garlic cloves amongst the tomatoes.
  • Drizzle 1 tablespoon olive oil over the tomatoes and garlic. Grate some salt and black pepper over then scatter the dried thyme and dried oregano.
  • Roast for 35–45 minutes, until the tomatoes are soft and beginning to caramelise around the edges.
  • Whilst the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened.
  • Stir the smoked paprika and ground cumin into the softened onion and cook for 1 minute.
  • Scrape the roasted tomatoes, garlic and all the juices from the roasting tray into the saucepan with the onion then add the stock, chopped basil and chopped tomatoes. Stir well.
  • Bring the soup to a boil, then reduce to a simmer for 15–20 minutes, stirring occasionally.
  • Remove soup from heat and using a stick blender or food processor blend the soup until smooth.
  • Return to pan and season to taste with the salt and pepper and if required stir in the optional teaspoon of sugar.
  • Serve in bowls and garnish with freshly chopped basil.

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 665mg | Potassium: 1147mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3779IU | Vitamin C: 63mg | Calcium: 99mg | Iron: 3mg