My Roasted Tomato and Basil Soup

I’ve been looking for quick recipes online that are healthy and can be heated up really quickly.

I’ve never really made many soups in the past and I’m a fan of more classic flavours, I came across a few tomato soups online and have decided to make my own.

Creates 4 Generous Servings


6 large vine tomatoes

2 medium-sized white onions

3 garlic cloves

Large handful of basil

1 can of tinned tomatoes

300ml pint of hot vegetable stock

Rapeseed Oil

Chilli Flakes

Salt and Pepper

Special Equipment

Hand blender


  • Preheat the oven to 180 degrees
  • Cut the vine tomatoes in half and put in a tray, sprinkle over the rapeseed oil, some chilli flakes and generous amount of salt and pepper
  • Put in the oven and roast for 20 minutes
  • Once everything is in the oven, chop up the onions and garlic and add to the pan
  • Fry the onions and garlic using more rapeseed oil
  • When the onions have started to become soft – add the can of tinned tomatoes and bring to the boil
  • Add the vegetable stock (I like to make my own from the peelings of different veggie peelings – potatoes, carrots and parsnips)
  • Continue to stir and rip up and add the basil (tear up or pop in whole like me to save time!)
  • Check on the tomatoes in the oven and once they are nice and soft add to the pan and stir
  • Use the hand blender to blend up all the bits (or pop into a food processor) and blend until all the large pieces are gone
  • Portion up, get a nice piece of chunky bread, serve and enjoy!

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