Roasted Tomato, Garlic and Basil Soup


Serve with a dollop of coconut cream, freshly cracked pepper and sprinkle with fresh basil.

Roasted tomato, garlic and basil soup

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins


  • Baking Tray
  • Chopping Board
  • Chopping Knife
  • Blender


  • 8 very ripe tomatoes (halved)
  • 2 onions (sliced)
  • 6 cloves garlic (skins removed)
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig fresh oregano
  • 1 bunch fresh basil
  • 1 tbsp olive oil
  • 1 cup vegetable stock
  • 1/4 cup red wine (optional)


  • Preheat your oven to 180°C.
  • Put tomatoes and garlic on a baking tray and place in the oven for 30-40 minutes until browned and slightly charred.
  • Over medium heat add 1 tbsp of olive oil into a medium-large pot. Add in the sliced onions and saute for about 10 minutes or until caramelised.
  • Once the onions have finished caramelising add in the roasted garlic and tomato as well as the cup of stock, red wine and the herbs. Simmer for about 15 minutes.
  • Using a stick blender blend together the soup until no large chunks remain.
  • Serve with cracked pepper, a dollop of coconut cream and fresh basil.

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