Roasted tomato and basil soup

Tomato Basics

  • Tomatoes are naturally acidic, but when fully ripened, they’re also sweet and juicy which lends itself to both sweet and savoury flavours. 
  • For example, tomatoes can be paired with a honey balsamic glaze for a sweet tone
  • Roasting tomatoes with a little oil amplifies their flavour and adds umami savouriness

Roasted Tomato & Basil Soup

An easy, comforting winter warmer!

Roasted Tomatoes

  • 750g tomatoes, or about 6 tomatoes
  • Olive oil
  • Salt and pepper

Soup

  • 1 onion, diced
  • 1 tbs olive oil 
  • 1 tbs butter
  • 4 garlic cloves, minced
  • 1 tin whole tomatoes
  • 2 cups stock (chicken, veg, or just water)
  • 2 cups fresh basil
  • ¼ tsp dried thyme
  • pinch chili flakes
  • Salt and pepper, to taste
  1. Preheat the oven to 220°C. 
  2. Cut the tomatoes in half and place them cut-side up on a baking tray. Coat them in olive oil, salt, and pepper. 
  3. Roast the tomatoes in the oven for about 30 minutes, or until they’re slightly scorched. 
  4. In a large pot, heat the oil and butter. Add the onion and cook until softened. Add the garlic and cook for a few minutes.
  5. Add the roasted tomatoes, tinned tomatoes, stock, basil, thyme, and chili flakes to the pot and stir. 
  6. Bring to the boil then turn down the heat and simmer the soup for 30 minutes.
  7. When the soup is ready, take it off the heat and blend until smooth using an immersion blender, nutribullet, or blender.

More Recipe Ideas:

  • Tomato & Avocado Salsa
  • Chili Tomato Arrabbiata Pasta
  • Sweet Tomato Jam

Nikita is a food writer, stylist & recipe developer based in Johannesburg.

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