This Roasted Tomato Soup with Fresh Tomatoes and Basil truly is the ultimate soup! Simple to make and bursting with flavour, this homemade soup is perfect for any occasion.
And that’s what’s so perfect, like is there ever a time that isn’t appropriate for tomato soup!? Serve it as a starter, devour a huge bowl for lunch or dinner, when you’re feeling ill, if you’re cold, the list goes on. Whenever you need it, tomato soup has always got your back. And bread too. Bread is always good.
So, what makes the best tomato soup?
For me there’s 3 crucial factors to making the most delicious tomato soup:
- Fresh Tomatoes – There’s just no comparison in using fresh tomatoes to canned tomatoes. The tomato is the hero ingredient so scope out the most gorgeous fresh tomatoes you can.
- Roast Tomatoes – By chucking the tomatoes in the oven beforehand, you get this yummy sweetness from the caramelization which adds heaps of flavour to the soup. Just like the fresh vs canned, there really is no comparison to boiled vs roasted.
- Basil – Tomato soup with basil is just like salt and pepper. A marriage we are not here to break up.
Alrighty, let’s talk roasted tomatoes.
How to roast tomatoes – 3 easy steps
- Slice your tomatoes in half and place flesh side up on a tray. Generously sprinkle with salt and pepper, then flip back over.
- Drizzle with olive oil and throw in some garlic and thyme.
- Roast in the oven for 30mins at 200c/390f, however the lower the temp and the longer the time the most delicious.
Alrighty, so we’ve got some gorgeous roasted tomatoes, let’s quickly see what you’ll need for the whole soup recipe shall we?
Roasted Tomato Soup Ingredients
- Fresh Tomatoes
- Balsamic Vinegar
- Tomato Puree
Can you get a more soul hugging combo of ingredients!?
So once you’ve roasted off the tomatoes in garlic and thyme, there is a couple more steps to creating the perfect tomato soup.
Let’s take a look what’s going on in that pot shall we?
How to make Roasted Tomato Soup
- Roast the tomatoes, as previously discussed.
- Fry your onions in a knob of butter over medium heat until caramelized.
- Stir in your tomato puree and fry for a minute or so, then deglaze the pan with a splash of balsamic vinegar.
- Pour in your tomatoes and garlic (removed from skins), add your stock and basil then allow to simmer.
- Blend with a hand blender until desired texture, using more stock to thin out as necessary.
For me there’s no need to use a sift when making soup. I feel you lose that classic homemade texture when you push it all through a sift, I much prefer a soup with a bit of ‘bite’ to it than a completely smooth soup. But hey, each to their own!
With the same token I don’t think a tomato soup needs cream. Trust me, I love me some cream with pretty much anything, but here I feel there’s no need.
Okay, let’s talk serving soup..
Tomato soup garnish ideas
- Sprig of Thyme
- Drizzle of Extra Virgin Olive Oil
- Pinch of Cayenne Pepper/Chilli Flakes
- Cracked Black Pepper
- Drizzle (and just a drizzle) of Cream
The little things really make a difference when dressing up a soup. Plus, all the above with actually enhance the flavour of the soup. You know, not just a pretty face and all.
Okay, last thing..
What to serve with Tomato Soup
- Bread & butter
- Grilled Cheese
- Parmesan Crisps (literally just bake small piles of parmesan on a tray and carefully peel off once golden. They crisp up as they cool)
Alrighty, I think I’ve given you all the prep you need to take on the most beautiful roasted tomato soup, let’s get cooking!
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How to make Roasted Tomato Soup (Full Recipe & Video)
Roasted Tomato Soup with Fresh Tomatoes and Basil
- 2.2lb / 1kg Fresh Tomatoes
- 1 cup / 250ml Chicken Stock, or more to preference (can sub vegetable stock)
- 3-4 cloves Garlic, skin on (or more if you're a garlic lover!)
- 1 medium White Onion, diced
- 1 tbsp Butter
- 1 tbsp Tomato Puree
- 1 handful Fresh Basil
- few sprigs of Fresh Thyme
- splash of Balsamic vinegar
- Salt & Black Pepper
- Olive Oil
- Preheat oven to 200c/390f.
- Slice your tomatoes in half and evenly place them flesh side up on a suitably sized tray. Generously season with salt and pepper, then flip over. Chuck on your garlic and thyme, drizzle with olive oil and pop in the oven for 30mins or until wilted and lightly charred.
- Meanwhile, melt your butter in a suitably sized pot and add your onions. Fry over low medium for a good 15-20mins until golden and caramelized. Add your tomato puree and fry for a minute or so, then deglaze with a splash of balsamic vinegar.
- Pop the garlic out of the skins and remove the thyme from the tray. Pour everything (including the juices) into the pot with the onions. Add your stock and basil, then leave to simmer for a good 20-30mins.
- Blitz using a hand blender and test for seasoning. If you prefer a thinner texture then gradually add more stock.
Quick 1 min demo!
For another comfort food classic, check out my Chicken, Leek and Mushroom Pie!