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AI-generated photograph: Deep red roasted tomato soup in a wide matte black bowl, a glossy ribbon of olive oil and a cluster of tiny basil leaves floating in the centre

Home · Recipes · Roasted tomato soup with basil

British · Soups and starters

Roasted tomato soup with basil

slow roasted tomato · sweet garlic · basil oil

AI-generated photograph

Ripe tomatoes, red onion and whole garlic roasted until sweet and sticky, then blended into a deep red, silky soup with fresh basil.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Stock cubes and pots can contain celery, gluten or milk, so check the packet.

Ingredients

  • 1kg ripe tomatoes (a mix of sizes is fine)
  • 1 red onion, cut into wedges
  • 4 garlic cloves, left whole in their skins
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon caster sugar
  • 1 teaspoon salt, then more to taste
  • Black pepper
  • 400ml hot vegetable stock
  • 20g fresh basil, plus small leaves to serve
  • To serve: 4 teaspoons olive oil, to drizzle

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Let's cook

  1. Heat the oven to 220C (200C fan). Cut the tomatoes in half (into quarters for big ones) and spread them cut side up in a large roasting tin with the onion wedges and garlic cloves.
  2. Drizzle over the oil, then sprinkle with the thyme, sugar, salt and a good grind of pepper. The little sugar balances the sharpness of the tomatoes.
  3. Roast for 25 minutes, until the tomatoes are soft, wrinkled and catching a little at the edges, and the onion is tender.
  4. Squeeze the soft garlic out of its skins into a large pan and throw the skins away. Scrape in everything from the roasting tin, including the juices and any sticky brown bits, which carry a lot of flavour.
  5. Add the hot stock and the basil. Bring to a simmer and cook for 5 minutes.
  6. Blend until smooth with a stick blender, or carefully in a jug blender in batches. For a silky soup, push it through a sieve with the back of a ladle to take out the skins and seeds.
  7. Taste and add more salt if needed. Ladle into warm bowls, drizzle each with a teaspoon of olive oil and finish with a few small basil leaves.

Tips

  • Use the ripest tomatoes you can find. In winter, cherry tomatoes usually have the most flavour.
  • The soup keeps in the fridge for 3 days or the freezer for 3 months. Reheat until steaming hot.

Swaps

  • Smoky: add half a teaspoon of smoked paprika before roasting.
  • Creamy: swirl in a spoon of oat cream (vegan; check it is gluten free) or single cream (contains milk).
  • With bread: serve crusty bread on the side, which adds gluten.

More in the British meal plan

Our own recipe. The photograph is AI-generated.

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The British meal plan