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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 ½ 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