This Roasted Tomato Soup is packed with flavour and incredibly satisfying. Made with just a few wholesome ingredients, it becomes a fragrant tomato and basil soup you’ll want to prepare again and again.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make the soup
- Storage & leftovers
- Recipe FAQs
- What to serve with it
- Recipe card
Why this recipe works
Tomato and basil are a classic pairing that creates a comforting, bright soup. Roasting the tomatoes and onion deepens the natural sweetness and adds a subtle caramelised note that transforms plain tomato soup into something rich and memorable.
Despite being dairy-free, this version delivers great depth with only a few accessible ingredients. It freezes well too, so you can batch-make it for quick lunches or easy weeknight dinners.
Ingredients to make Roasted Tomato Soup
- Large tomatoes – form the base flavour; vine, roma or cherry tomatoes work well.
- Red onion – roasting boosts its sweetness and flavour.
- Garlic cloves – roast in their skins to mellow and sweeten them.
- Oregano – a little dried oregano complements the tomato and basil.
- Fresh basil – added at the end for aroma and freshness.
- Olive oil – for roasting the vegetables.
- Vegetable stock – to turn the roasted vegetables into soup.
- Salt and pepper – to taste, to highlight the other flavours.
See the recipe card below for exact quantities and full details.
Substitutions
- Garlic – minced garlic works in a pinch, but roasted whole cloves have a sweeter, more complex flavour.
- Stock – swap vegetable stock for chicken stock if preferred.
- Basil – dried basil can replace fresh if needed, though fresh is best for finishing the soup.
- Oil – any neutral roasting oil can be used instead of olive oil.
- Tomato base – if you don’t have fresh tomatoes, passata-based recipes offer a faster alternative.
Variations
- Spicy – add red pepper flakes or a dash of sriracha while cooking for heat.
- Creamy – stir in a splash of cream, coconut milk or a plant-based alternative before serving for richness.
- Kid-friendly – serve with grilled cheese or croutons for dipping to make it more appealing to children.
How to make Roasted Tomato Soup
Step 1: Slice the tomatoes in half and quarter the onion.
Step 2: Arrange the tomatoes (cut side up) and the garlic on a baking tray. Drizzle with olive oil, sprinkle over oregano, and season with salt and pepper. Roast at 160°C for about 1 hour until caramelised.
Step 3: Transfer the roasted vegetables to a large pot, add the stock and a handful of fresh basil (stalks are fine). Bring to a boil, then simmer for 10 minutes to meld the flavours.
Step 4: Blend until smooth using an immersion blender or transfer to a blender in batches. Adjust seasoning and serve hot.
Hint: Squashing the garlic cloves before roasting removes the skin and lets the roasted garlic flavour shine.
Leftovers
Store leftover soup in an airtight container in the fridge for 4–5 days. It freezes well for up to three months—freeze in individual portions for easy reheating. Thaw before reheating gently on the stove; you can also enjoy it chilled.
Recipe FAQs
Roast fresh tomatoes with onion and garlic, then combine with stock and basil and simmer briefly before blending for a smooth, flavourful soup.
Yes. This soup freezes well for up to three months. Store in airtight containers, thaw, and reheat on the stove.
Roasting concentrates the tomatoes’ natural sugars and adds caramelised notes, giving the soup a richer, deeper flavour compared with raw tomatoes.
What to serve with Roasted Tomato Soup
- Gluten-free seeded bread
- Gluten-free flatbreads
- Homemade socca
- Simple rocket salad
- Croutons or grilled cheese
- Pumpkin seeds as a topping
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Roasted Tomato Soup
Ingredients
- 1 kg large tomatoes (vine or cherry tomatoes work well too)
- 1 red onion
- 4 garlic cloves
- 1 tsp oregano
- 2 handfuls fresh basil
- 3 tbsp olive oil
- 500 ml vegetable stock/broth
Instructions
- Slice the tomatoes into halves and the onion into quarters.
- Arrange on a baking tray with the garlic cloves (in their skins). Drizzle with olive oil, sprinkle the oregano, and season with salt and pepper. Roast at 160°C for 1 hour.
- Transfer the roasted vegetables to a large pot. Add 500 ml of stock and a handful of basil. Bring to a boil, then simmer for 10 minutes.
- Blend until smooth with an immersion blender or in batches in a blender. Adjust seasoning and serve.
Notes
Step-by-step photos: The post includes helpful images to guide you through the recipe.
Substitutions & variations: See the list above for easy swaps.
To store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently on the stove or in the microwave; add a splash of water if needed.
To freeze: This soup keeps in the freezer for up to three months—store whole or in individual portions and thaw before reheating.
Tip: Squash the garlic before roasting to remove the skin and release flavour. Basil stalks can be used along with the leaves. A crusty bread pairs wonderfully with this soup.
Nutrition
Carbohydrates: 17 g |
Protein: 4 g |
Fat: 15 g |
Saturated Fat: 2 g |
Fiber: 5 g |
Sugar: 11 g
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