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overhead shot of soup bowls with hand dunking parmesan chip into one
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5 from 14 votes

Roasted Tomato Soup with Fresh Tomatoes and Basil

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. Serves 4 as a main, 6 as an appetizer/starter.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Appetizer, Starter
Cuisine: Western
Servings: 6
Calories: 99kcal
Cost: £1.50 / $2


  • Large Pot
  • Large Baking Tray
  • Hand Blender
  • Jug (for stock)
  • Wooden Spoon
  • Sharp Knife & Chopping Board


  • 2.2lb / 1kg Fresh Tomatoes (see notes)
  • 1 cup / 250ml Chicken Stock, or more to preference (can sub vegetable stock)
  • 3-4 cloves of Garlic, skin on (or more if you're a garlic lover!)
  • 1 medium White Onion, diced
  • 1 tbsp Butter
  • 1 tbsp Tomato Puree (Tomato Paste in US)
  • 1 handful Fresh Basil
  • few sprigs of Fresh Thyme
  • splash of Balsamic vinegar
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed


  • 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 butter in a suitably sized pot and add your onions. Fry over low medium for a good 15-20mins until golden and caramelized. Add 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 stock and basil, then leave to simmer with the lid on for a good 20-30mins (can simmer longer for deeper flavour, just make sure lid is on so soup doesn't reduce).
  • Blitz using a hand blender and test for seasoning. If you prefer a thinner texture then gradually add more stock.



a) Best Tomatoes for Soup - Roma tomatoes work great, as do vine tomatoes and plum tomatoes. In any case just make sure they're nice and ripe, if they're under ripe (green tinges) they'll be slightly bitter and throw off the flavour.
b) What to serve with Tomato Soup? - I like bread 'n' butter, grilled cheese, cheesy pesto garlic bread or just some parmesan crisps.
c) How to garnish a Tomato Soup? - Ideas include: a drizzle of extra virgin olive oil, a sprig of thyme, a pinch of cayenne pepper/chilli flakes, cracked black pepper or a small drizzle of cream.
d) Do I have to fry the tomato puree? - The change in taste after you cook off tomato puree is crazy. Really enhances that deep tomato flavour. Once you've fried it just make sure you deglaze the pan. Here I use a small splash of balsamic vinegar.
e) Roasting Tomatoes - If you've got time, then lower the temp and cook longer for a deeper caramelization of the tomatoes. This will really intensify the flavours.
f) Caramelizing the onions - It's important to cook the onions slow 'n' slow to really caramelize them. You want that sweet, buttery goodness.
g) Roasted Garlic - I have actually be known to put a whole large bulb of garlic in this (because I love the stuff). Roasting the garlic actually takes the pungency out of and it turns it sweet, so don't be afraid to chuck in an extra few cloves and create a delicious roasted tomato and garlic soup :)
h) Serving & calories - It would feed 6 as a starter or small lunch, 4 as a main. Calories based on a division of 6, assuming 1.5 tbsp olive is used in total. 


Calories: 99kcal | Carbohydrates: 10.77g | Protein: 3.06g | Fat: 5.55g | Saturated Fat: 1.457g | Polyunsaturated Fat: 0.655g | Monounsaturated Fat: 3.132g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 499mg | Fiber: 2.5g | Sugar: 6.08g | Vitamin A: 3600IU | Vitamin C: 28.9mg | Calcium: 40mg | Iron: 0.9mg