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Roasted Tomato and Basil Soup

I promise you, it won't taste like ketchup.
Cuisine: Western
Keyword: broth, soup, tomato, tomato soup, vegetables


  • 6 medium tomatoes
  • 4 garlic cloves
  • 3 tablespoons olive oil
  • Dried oregano
  • 1 heaping teaspoon of tomato paste/ puree
  • Chopped basil leaves
  • 1 chopped white onion
  • Salt
  • Black Pepper
  • 3 cups of chicken stock or vege stock
  • Dash of Worcestershire sauce
  • Shredded parmesan cheese optional
  • Toasted Baguette slices buttered


  • Preheat the oven to 180C. Chop the tomatoes into wedges. Remove the stem end.
  • In a large bowl, add the olive oil, garlic, dried oregano and onion. Mix them together.
  • Add the tomatoes to the oil mixture. Toss the tomatoes to coat. Place everything on a tray. Roast them in the oven for an hour or so.
  • When it's done, use tongs to try and remove the skin from the tomatoes.
  • Add everything in a pot with chicken stock and put on medium heat.
  • Add the tomato paste to the soup. Season with salt and black pepper.
  • Add the basil leaves.
  • Use a hand blender and blitz everything together. Or pour the mixture into a blender jug and pulse first. When it looks like it's not spitting anymore, blitz away. Remember to keep the lid on!
  • Serve sprinkled with some cheese on top and baguette slices.