Roasted Tomato & Basil Soup Recipe

Roasted Tomato & Basil Soup Recipe

Roasted Tomato & Basil Soup is a comforting and flavorful dish perfect for any time of the year. This classic soup brings together the sweetness of roasted tomatoes with the fresh, aromatic flavor of basil, creating a hearty and satisfying meal.

The origins of tomato soup can be traced back to the late 19th century, becoming a staple in American cuisine. Over time, variations emerged worldwide, with each culture adding its twist. This recipe highlights the Italian influence with its use of basil, a common herb in Italian cooking.

Ingredients for the Roasted Tomato & Basil Soup

• 1.5 kg ripe tomatoes, halved
• 1 large onion, chopped (200 g)
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil (30 ml)
• 1 litre vegetable stock
• 1 teaspoon salt (5 g)
• 1/2 teaspoon black pepper (2.5 g)
• 20 g fresh basil leaves, plus extra for garnish
• 1 tablespoon balsamic vinegar (15 ml)
• 1 teaspoon sugar (5 g)

Preparation Instructions

1. Preheat the oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the vegetables: Place the halved tomatoes, chopped onion, and unpeeled garlic cloves on a baking tray. Drizzle with olive oil and season with salt and pepper.
3. Roast the vegetables: Roast in the preheated oven for 25-30 minutes until the tomatoes are soft and slightly caramelized.
4. Blend the ingredients: Remove from the oven and let cool slightly. Peel the garlic, then transfer the tomatoes, onion, and garlic to a blender. Add the fresh basil leaves.
5. Simmer the soup: Pour the vegetable stock into a large pot and add the blended mixture. Stir in the balsamic vinegar and sugar. Bring to a boil, then reduce the heat and simmer for 15 minutes.
6. Adjust seasoning: Taste and adjust seasoning with additional salt and pepper if necessary.
7. Serve: Ladle the soup into bowls, garnish with extra basil leaves, and serve hot.

How to Store Roasted Tomato & Basil Soup

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat on the stove over medium heat until hot, stirring occasionally. Alternatively, microwave on high in 1-minute intervals, stirring in between, until heated through.

Nutritional Information

• Calories: 120 kcal per serving
• Carbohydrates: 18 g
• Protein: 3 g
• Fat: 5 g
• Saturated Fat: 1 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 700 mg

FAQ about the Roasted Tomato & Basil Soup

Can I use canned tomatoes instead of fresh? Yes, you can substitute fresh tomatoes with canned tomatoes. Use two 400 g cans of whole tomatoes.

Can I make this soup vegan? This soup is already vegan as long as you use vegetable stock.

What can I serve with this soup? Serve with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.

Can I add other vegetables to this soup? Yes, roasted red peppers or carrots can add extra depth of flavor.

Final Thoughts

Roasted Tomato & Basil Soup is a simple yet delicious dish that highlights the natural sweetness of tomatoes and the aromatic quality of basil. Perfect for a cozy lunch or dinner, it pairs wonderfully with crusty bread or a fresh salad. Enjoy this comforting soup any time of the year.

Original recipe by Mary Berry.