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Roasted Tomato Soup with Basil Oil


Recipe Info

  • Servings : 6
  • Cook Time : 50m
  • Ready In : 60m


  • 1kg ripe tomatoes, halved
  • 2 red onions, peeled and sliced
  • 3 garlic cloves, unpeeled
  • 2 carrots, sliced
  • pinch of sugar
  • 3 tbsps olive oil
  • 900ml vegetable stock
  • 2-3 drops balsamic vinegar
  • salt and freshly ground black pepper
  • 4 tsps crème fraiche
  • 4 tsps basil oil
  • 4 sprigs basil
  • focaccia or crusty bread, to serve


Step 1

Preheat the oven to 190°C.

Step 2

Place the tomatoes, cut-side up, in a roasting pan with the red onions, garlic and carrots.

Step 3

Sprinkle over the sugar and drizzle with oil. Season with a little salt and pepper. Roast for about 45-40 minutes, until the vegetables are tender and just starting to char around the edges. Check occasionally and turn the onions and carrots in the oil to prevent them sticking.

Step 4

Remove the garlic cloves and squeeze out the garlic, discarding the skins. Place in a pan with the roasted vegetables and broth. Bring to the boil, then reduce the heat to medium and cook for 5-10 minutes.

Step 5

Transfer the soup to a blender or food processor and blitz in batches until smooth – or use a stick blender, off the heat. Check the seasoning, add the balsamic vinegar and reheat the soup over a gentle heat.

Step 6

Ladle the hot soup into bowls and swirl in the crème fraiche and basil oil. Top each bowl with a sprig of basil, toasted almonds (if desired) and serve with choice of bread.

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