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This classic Roasted tomato soup is full of delicious flavours. Serve with garlic bread for a perfect easy dinner.

  • Serves4
  • Cook time40 minutes
  • Prep time20 minutes
Roasted tomato soup

Ingredients

  • 10 (about 750g) roma tomatoes, halved
  • 4 garlic cloves, unpeeled
  • 10 basil leaves
  • 1½ tbs olive oil
  • 1 brown onion, finely chopped
  • 4 cups (1L) chicken or vegetable stock
  • Thickened cream, to serve
  • Olive oil, extra, to serve
  • Basil leaves, extra, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Place the tomato, cut-side up, on tray. Place the garlic around tomato. Sprinkle with basil leaves. Drizzle with 1 tbs of oil. Season. Roast for 30 mins or until tomato softens and collapses.
  2. Step 2

    Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens.
  3. Step 3

    Remove garlic from the tray of tomato. Squeeze garlic from peel into the onion mixture. Add tomato and stock. Bring to the boil. Cook, stirring occasionally, for 10 mins or until soup thickens slightly.
  4. Step 4

    Carefully use a stick blender to blend until smooth. Taste and season. Ladle among serving bowls. Drizzle with cream and extra oil. Top with extra basil leaves.

    Roasted tomato soup

    Roasted tomato soup
    • Serves4
    • Cook time40 minutes
    • Prep time20 minutes
    Ingredients
    • 10 (about 750g) roma tomatoes, halved
    • 4 garlic cloves, unpeeled
    • 10 basil leaves
    • 1½ tbs olive oil
    • 1 brown onion, finely chopped
    • 4 cups (1L) chicken or vegetable stock
    • Thickened cream, to serve
    • Olive oil, extra, to serve
    • Basil leaves, extra, to serve
      Description

      This classic Roasted tomato soup is full of delicious flavours. Serve with garlic bread for a perfect easy dinner.

      Method
      1. Step 1

        Preheat oven to 180°C. Line a baking tray with baking paper. Place the tomato, cut-side up, on tray. Place the garlic around tomato. Sprinkle with basil leaves. Drizzle with 1 tbs of oil. Season. Roast for 30 mins or until tomato softens and collapses.
      2. Step 2

        Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens.
      3. Step 3

        Remove garlic from the tray of tomato. Squeeze garlic from peel into the onion mixture. Add tomato and stock. Bring to the boil. Cook, stirring occasionally, for 10 mins or until soup thickens slightly.
      4. Step 4

        Carefully use a stick blender to blend until smooth. Taste and season. Ladle among serving bowls. Drizzle with cream and extra oil. Top with extra basil leaves.