Roasted tomato basil soup
Roasted tomato basil soup, from above
VegUnited States

Roasted tomato basil soup

Roasting does the heavy lifting: blistered tomatoes, sweet garlic, a fistful of basil. You just press blend.

60 minTime
4 gProtein each
mildSpice
Soup and a sandwich2 chapters · 1 min read

Make it your way

Grandma's wayOven roasted tomatoes, garlic and basil, blended with a splash of cream.
The original
186kcalsame
4 gproteinsame
4 gfibresame
60minutessame

Roasted tomato basil soup.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tomato1 kg ripe tomatoes, halved
Onion1 large, quartered
Garlic1 small head, cloves peeled
Olive oil2 tbsp
Salt1 tsp
Black pepper½ tsp
Vegetable stock (vegetable broth)2 cups
Basil leavesa big handful of leaves
Fresh cream (thickened cream, heavy cream)¼ cup, optional
Sugar1 tsp, only if the tomatoes are sharp

Method

4 steps
  1. 1Heat the oven to 200 C. Toss tomatoes, onion and garlic with oil, salt and pepper on a tray, tomatoes cut side up. Roast 35 to 40 minutes.
  2. 2Scrape everything, juices and all, into a pot. Add the stock and simmer 10 minutes.
  3. 3Take off the heat, add most of the basil and blend until smooth.
  4. 4Stir in the cream, taste, and add sugar only if it needs rounding. Adjust salt.
Serve it like this

Ladle into warm bowls, swirl in a spoon of cream, tear over fresh basil and crack pepper on top. Serve hot with a grilled cheese for dunking.

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Make it a meal

What goes with Roasted tomato basil soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia barese60 min
Bread or rice Dinner rolls150 min
With a main Chicken caesar salad35 min
With a main Meatloaf85 min
A little snack Grilled cheese sandwich15 min
A little snack Garlic bread20 min
To drink Pink lemonade15 min
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