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Roasted Tomato Soup

Roasted Tomato Soup with Basil

A light and flavourful roasted tomato soup. Perfect for using up a glut of ripe tomatoes.
Course Lunch
Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 198kcal


  • 1 Kg (about 8 large) ripe tomatoes cut in half
  • 8 cloves of garlic left whole with the skin on.
  • 1 large brown onion outer skin removed then cut into wedges of eights
  • 2 tablespoon olive oil
  • ½ teaspoon sea salt + more for seasoning
  • ¼ teaspoon cracked black pepper + more for seasoning
  • ½ tablespoon balsamic vinegar
  • ½ teaspoon soft brown sugar
  • 2 tablespoon tomato puree (paste)
  • 700 ml (about 3 ⅛ cups of) hot vegetable stock made using vegan vegetable bouillon and boiling water
  • A large handful of fresh basil leaves roughly chopped


  • Preheat the oven to 180°C(350F) fan oven 200°C (390°F) conventional oven.
    Place the tomatoes, onion and garlic on a large baking tray. Drizzle 2 tablespoons of olive oil over everything and gently toss everything to coat.
    Sprinkle the sea salt and freshly ground black pepper over the tomatoes and onions then roast in the oven for around 20 minutes or until the tomatoes are slightly charred at the edges.
  • Once ready spoon the tomatoes into a large saucepan. Remove the skins from the garlic and any crispy skin from the onions then add them to the saucepan along with the juices from the tray.
    Add half a tablespoon of balsamic vinegar, half a teaspoon of soft brown sugar and 2 tablespoons of tomato puree (paste).
    Stir well then pour in the stock, season with salt and pepper and stir well.
    Bring to a boil then reduce to a simmer. Simmer uncovered for 20 minutes, stirring occasionally.
  • Use a handheld blender to blitz the soup.
    When the soup is smooth check the seasoning then stir in the basil.
  • To serve, drizzle a little extra virgin olive oil over the soup and serve with croutons or bread.


  • Balsamic vinegar and soft brown sugar balance the acidity of the tomatoes so please don’t skip these. You could sprinkle the brown sugar onto the tomatoes before roasting them this works really well too to balance the acidity.
  • This soup is a light summery soup it is deliberately not thick, however, if you want a thicker creamier soup you could stir in some double cream to make it creamier. You could also add a chopped floury potato to the soup while it’s simmering, this will keep the soup vegan but will make it thicker. 
  • This soup is great hot but it’s good cold too, and it’s even tastier the next day! So if you do have time to make it ahead I recommend doing that. 
  • Add-ins – chickpeas, butterbeans or cannellini beans are great in this soup! Just add then after you have blended the soup and heat the soup until the beans are heated through. I sometimes add some dried red chilli flakes to this when it’s cooking which is really good too
  • Storing/Reheating/Freezing - Any leftovers can be stored in an airtight container in the fridge. You can reheat the soup on the hob or in the microwave. This soup is suitable for freezing. Don't add the basil, blend the soup then leave to cool. Transfer to a freezer-friendly bag or container and keep in the freezer for 3 months. Defrost in the fridge overnight then reheat on the hob adding the basil when it's ready to serve.
  • Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of 6.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.


Calories: 198kcal | Carbohydrates: 27.4g | Protein: 3.9g | Fat: 9.2g | Saturated Fat: 1.5g | Sodium: 918mg | Potassium: 490mg | Fiber: 3.6g | Sugar: 1.6g | Calcium: 58mg | Iron: 2mg