Roasted Tomato and Basil Soup
Tomatoes roasted until their edges char and their sugars concentrate, then blended smooth with garlic and basil. Nothing here to hide behind — good tomatoes make this soup.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 4.
- 2 kgripe tomatoes, halved (or 2 x 400g tins whole plum tomatoes)
- 1onion, quartered
- 4 clovesgarlic, unpeeled
- 3 tbspolive oil, divided
- 2 cupsvegetable stock
- 1 cupfresh basil leaves, plus extra to serve
- 1 tspsugar, optional, to balance acidity
- 1 tspsalt, or to taste
- 1/2 tspblack pepper
Cookware
- Roasting tray
- Blender or stick blender
- Soup pot
Method
Read each step end-to-end before starting.
- 01
Roast
Heat the oven to 200°C / 400°F. Toss the tomatoes, onion and unpeeled garlic cloves with 2 tbsp of the olive oil, salt and pepper on a roasting tray. Roast for 30 minutes until the tomato skins are blistered and charred at the edges.
- 02
Peel the garlic
Once cool enough to handle, squeeze the soft roasted garlic out of its skin — it should slip out easily.
- 03
Blend
Transfer the roasted vegetables and garlic to a blender with the vegetable stock and basil leaves. Blend until completely smooth — work in batches if your blender is small, and vent the lid to let steam escape.
- 04
Simmer and adjust
Pour the soup into a pot and bring to a gentle simmer over medium heat for 5 minutes. Taste — if the tomatoes were very acidic, stir in the sugar. Adjust salt and pepper.
- 05
Serve
Ladle into bowls, drizzle with the remaining olive oil, and top with torn basil leaves.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.