Roast tomato, garlic and basil soup

Did I mention I love soup?

Before you think ‘tomato soup is dated’, hear me out. Garlic Bread’s been around since the 15th century and nobody’s turning their backs on it because a good thing’s a good thing, and this tomato soup is definitely good thing.

If I could package up the smell of this cooking and send it to you via the interweb I would.

My whole house (given, it is basically one room) fills with the smell of tomatoes, garlic and onion roasting, not unlike what I’d imagine a Castello in the hills of Tuscany would smell like at the end of summer, when the tomatoes are being prepped for bottling to use throughout the year.

With very little actual cooking required – you essentially set and forget the bulk of the ingredients in the oven and then blitz it up – this soup has a seriously high effort:reward ratio.

Delicious served with warm bread, a little parmesan and balsamic vinegar – this soup also doubles as a great homemade pasta or pizza sauce.


2kg fresh tomatoes (I used a mix of Truss, Roma, cherry and strawberry tomatoes from the market, but any will work)

1 whole bulb garlic

1 red onion

2 cups salt reduced vegetable stock

1 bunch of basil

2 red chilis

1/4 cup extra virgin olive oil

Salt and pepper to taste


Preheat oven to 180° fan forced and line a baking tray with parchment.

Chop tomatoes into similar sized chunks, slice onion and chop garlic bulb in half. Add to baking tray (or two, if needed) along with tomato vines and add oil, salt and pepper and toss to combine.

Roast for 45-minutes to an hour, or until the tomatoes have some colour and begin releasing their juice. Remove vines, squeeze garlic out of its skins (discarding vines and skins) and transfer into a pot.

Add chilis, basil and stock, and using a soup stick, blend until smooth. Bring to the boil and then turn off the heat and serve.

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