Roasted tomato basil soup

  • 1 cup basil (fresh)
  • 4 garlic cloves (minced)
  • 9 Roma tomatoes
  • 1 can tomatoes (crushed)
  • 1 tbsp thyme (fresh)
  • 1 onion
  • 2 cups chicken stock
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2/3 cup thick cream
  • Salt & pepper to taste


  • Preheat the oven to 180° Celsius.
  • Line a large baking sheet with foil and slice the Roma tomatoes in half.
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Bake for an hour.
  • Chop the onion and sauté in olive oil. Add the minced garlic and some chopped fresh thyme.
  • Add the can of crushed tomatoes and the fresh basil.
  • Season with salt and pepper and simmer for 10 minutes.
  • Add the roasted tomatoes and simmer for 30 minutes.
  • Purée the soup with a blender or in a food processor.
  • Add the cream, stir, and enjoy!

The soup will keep well in the fridge for one week and freezes well for two months.
Source: Kris Longwell

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