Slow Roasted Tomato & Basil Soup

9 reviews, 4.8 star(s). 100% would make again

Ready in 1 hour 10 minutes; part of Vegan collection

Slow roasting gives the tomatoes a wonderful depth of flavour and softens the taste of the garlic. A textured soup that is very easy to make.

"Very easy soup to make lovely texture and colour. Extremely tasty. Had friends over lunch and made this they all wanted the recipe. I just added a swirl of cream some fresh basil on top. Beautiful. "

Ingredients

1 kilogram (2 1/4 lbs) Tomatoes; halved
1 Red Onion; cut into 6 wedges
2 cloves Garlic; unpeeled
1 Red Pepper; de-seeded, then cut into large strips
2 tablespoons Olive oil
2 tablespoons Balsamic Vinegar
1 teaspoon Caster sugar
10 grams (about 1/3 c) Fresh basil leaves; chopped
400 mililiters (1 2/3 c) Vegetable stock

Original recipe makes 4 Servings

Servings  

Preparation

Preheat the oven to 170C/325F/Gas Mark 3.

Arrange the tomatoes, cut side facing up, in a roasting tin, then place the red pepper, onion and garlic cloves around the tomatoes. Drizzle with olive oil and balsamic vinegar and season well with salt and pepper.

Sprinkle the sugar over the top and roast for 1 hour. The tomatoes should have dried out a little and the pepper and onion should be soft.

Peel the roasted garlic, then blend everything with the stock and basil. (Add the stock a little at a time until your preferred consistency is reached).

Either serve immediately (seasoning to taste) or allow to cool and refrigerate.

Alert editor   

these veggies are ready for some ROASTING!
cynlor


Padkat

Calories Per Serving: 96 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Steve's Tomato-Basil Soup

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stevemur stevemur

Link in another recipe. What would you serve with this?

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Reviews

Add my review

One of the easiest soups I've made. Very tasty as well
shellbev1 2w ago

Fantastic soup I doubled the recipe and added 1/2 teaspoon of crushed red pepper seeds to add some heat and roasted the red peppers, tomatoes in 1 tray and onions and 1 garlic buld in foil in another tray. Onions came out at 35 minutes and the rest at 1 hour, the red peppers I did not cut I roasted it whole and everything roasted at 195C. Gteat soup and awesome responce from my family. Bon Appetit
Dougievivi 1m ago

The roasting really intensified the flavor. This one is a keeper.
breadmantalking 12m ago

rmarie13 1y ago

Very easy soup to make lovely texture and colour. Extremely tasty. Had friends over lunch and made this they all wanted the recipe. I just added a swirl of cream some fresh basil on top. Beautiful.
jodowdall 3y ago

i really enjoyed the texture of this soup. i added a little cream at the end, but not enough to change the color. Thanks for posting.
cynlor 4y ago

I made this soup without the balsamic vinegar as I had none in but it was still very nice. One I will make again and again
Melsargent 4y ago

Absolutely lovely 8-) simple to make, easy instructions, only problem now I'm full 8-) had toasted ciabatta on the side, I'm about to burst 8-)
Wedgeheed 4y ago

Excellent taste, perfect on this cold day. Very robust. I will use slightly less basil next time as it dominates the flavor. I am looking forward to making it again.
Chartelle 5y ago

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