Roasted Tomato & Basil Soup

July 30, 2019

Roasted Tomato & Basil Soup

The perfect recipe to prep in bulk, this easy Roasted Tomato & Basil Soup is packed full of nutrients. Soups are perfect to keep you warm in winter. They are so easy to cook in batch and reheat throughout the week and home or in the office.

Nearly 100% of your recommended daily intake of vitamin C right here!

This recipe is, of course, loaded with tomatoes and tomatoes are a really good source of vitamin C, with this recipe packing in nearly 100% of the daily recommended intake.

Roasted Tomato & Basil Soup

Roasted Tomato & Basil Soup

Roasted Tomato & Basil Soup – Key Nutrients

Antioxidants – The Roasted Tomato & Basil soup recipe is a really good source of antioxidants and is packed with vitamins A, C and E – nutrients all known for their antioxidant qualities.

Fibre – With nearly 4 grams of fibre per serve, this recipe is beneficial for the gut. Pair it with my Curry Buckwheat Chapatis to double the fibre hit. A variety of plants helps to keep a healthy gut microbiome and ideally, you want to aim for 30+ every week. Sounds like a lot? It’s actually not as this includes fruit, vegetables, grains, legumes, nuts/seeds, herbs and spices.

Roasted Tomato & Basil Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people


  • 1 kg tomatoes (approx 7 large tomatoes)
  • 7 shallots
  • 3 garlic cloves
  • 1 handful fresh basil
  • 3 tbsp extra virgin olive oil (EVOO)
  • 1 litre vegetable stock
  • 1 pinch salt


  • Pre-heat oven to 200 degrees.
  • Chop tomatoes into quarters and place into a baking tray and drizzle 1 tbsp EVOO and a sprinkle of salt and roast for 30 mins.
  • Once the tomatoes are in the oven, peel shallots and crush garlic cloves skin on and place on a baking tray and drizzle with 1/2 tbsp EVOO and place in the oven for approx 20 mins until softened. Once removed from the oven, then remove garlic skins.
  • Heat a saucepan with 1 tbsp EVOO and add roasted shallots, peeled roasted garlic and fresh basil.
  • Saute for a few minutes and add the roasted tomatoes and 1-litre vegetable stock.
  • Bring to the boil and simmer for 20 minutes and place into a blender and blend until smooth.
  • Serve with a drizzle of extra virgin olive oil, salt & pepper. Tastes great with Curry Buckwheat Chapatis (link to recipe below) or some toasted sourdough and avocado!
  • If you love this recipe, don't forget to tag me in your photos @amysavagenutrition

Course Main Dish

Roasted Tomato & Basil Soup

This recipe tastes great served up with some lightly toasted sourdough and avocado, or you could try making my Curry Buckwheat Chapatis.

Need some more recipe inspiration? check out these recipes;

If you would like to learn more about the recommended daily intake of fibre, this is an informative read – fibre article.


Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email for further details

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