Roasted Tomato Basil Soup For Two

Roasted Tomato Basil Soup is exactly what the heart craves for these cold months. Made with roasted tomatoes, onions, garlic and fresh basil, this homemade soup is extremely flavourful and nourishing. Add a splash of cream, top with grated Parmesan and crushed red pepper and cozy up on the couch with a bowl of this!

For me Winter is all about comfort food! From steaming bowls of soups to creamy, cheesy pastas to warming hot drinks to comforting desserts.

This Winter enjoy this delicious Roasted Tomato Basil Soup with my Grilled Cheese Sandwich or Cheesy Garlic Bread. Tomatoes and fresh basil are a match made in heaven! And when you roast those tomatoes with onion and garlic the umami flavour is just incredible. 

Sometimes you don’t feel like cooking big batches. All you want is a bowl or two to enjoy alone or with your partner. This recipe gives you the perfect two servings which can obviously be doubled or tripled.

Also, don't miss out on my other comforting soups: Creamy Mushroom Bisque, 15-Minute Hot & Sour Soup and Chinese Chicken Corn Soup!

Ingredients

1. Tomato - Roma or plum tomatoes are a good variety to use in this soup. Also, no need to take off the skin as it intensifies the flavour. 
2. Onion - It adds a hint of sweetness to the soup.
3. Garlic - Roasted garlic is just AMAZING!
4. Basil - I like to finely slice the basil so that I can taste it in every bite. But you can also blend it in the very end. 
5. Tomato Paste - You can skip it but it deepens the colour and taste of the soup. Ideally use double or triple concentrated tomato paste.
6. Dried Oregano - Adds to the flavour! 
7. Sugar - It is optional. I like to add it to cut down on the acidity of the tomatoes.
8. Olive Oil - To roast the veggies.
9. Heavy Cream - Just a splash helps make the soup richer and creamier.
10. Broth - Use vegetable broth to keep this dish vegetarian. If unavailable, use chicken broth made with chicken stock cubes. You can also use plain water.

How To Make Roasted Tomato Basil Soup

1. Roast - In an oven safe dish or a baking tray lined with parchment paper put the tomatoes, onion and garlic. Roast at 200 °C (400 °F) for 30-40 minutes. Small garlic cloves can get burnt so take them out a little early.
2. Blend -  Add everything to a blender and blitz till smooth. You can also use an immersion blender.
3. Simmer and Season - Pour the soup into a pot. Add the seasonings and simmer for 8-10 mins to make the soup homogeneous. Add the basil and heavy cream at the very end. Cooking the basil a lot can make it bitter.
4. Serve- Divide the soup into two bowls. Top with grated Parmesan and crushed red pepper if you like spice. And enjoy hot with grilled cheese!

Expert Tips

1. Use fresh, ripe tomatoes and avoid the canned ones.
2. I leave the tomato skin and seeds on. If you prefer a smoother, thinner soup feel free to remove or strain the soup after blending.
3. Ideally use fresh basil. NOTHING beats the flavour! But if you may then substitute with ½ teaspoon dried basil in this recipe.
4. Be careful when blending, especially if you are doubling the recipe. The tomatoes are pretty hot. Let them cool slightly and blend in batches if you are making more than two servings.

FAQs

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More Winter Recipes

📖 Recipe

Roasted Tomato Basil Soup For Two

Made with roasted tomatoes, onions, garlic and fresh basil, this homemade soup is extremely flavourful and nourishing.

5 from 9 votes

Print Pin Rate

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Roasting Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 2

Author: Qashang

Ingredients 

• 4 medium (420g approx) tomatoes cut in half
• 4-5 garlic cloves peeled
• ½ (40g) yellow onion
• 2-3 tablespoon olive oil
• pinch salt
• pinch cracked black pepper
• 2 cups vegetable broth
• 2 tablespoon tomato paste double or triple concentrated
• 1-2 teaspoon granulated sugar
• ¾ teaspoon dried oregano
• ½ teaspoon black pepper
• 8 large fresh basil leaves
• 3 tablespoon heavy cream
• grated Parmesan cheese for garnish
• crushed red pepper for garnish (optional)

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Equipment

• Blender

Instructions

• In an oven safe dish, add the tomatoes, garlic cloves and onion.
• Drizzle the olive oil and sprinkle salt and cracked black pepper.
• Bake in a pre heated oven at 200°C (400°F) for 40 mins. Take out the garlic cloves at around 25 mins so they don't burn.
• Add everything to a blender. And pour the broth. Blend at high until everything is smooth.
• Pour the mixture into a pot and add in the tomato paste, sugar, dried oregano and black pepper powder. Simmer on low heat for 8-10 minutes
• Then throw in the sliced basil. (Optional: Blend with an immersion blender at this point if you don't want the basil leaves to show.)
• Put in the heavy cream and simmer on low heat for another 1-2 minutes.
• Pour the soup into two bowls. Top with shredded Parmesan cheese and crushed red pepper. Serve hot with my sourdough grilled cheese sandwich!

Video

Notes

1. I leave the tomato skin and seeds on. If you prefer a smoother, thinner soup feel free to remove or strain the soup after blending.
2. Ideally use fresh basil. NOTHING beats the flavour! But if you may then substitute with ½ teaspoon dried basil in this recipe.
3. Be careful when blending, especially if you are doubling the recipe. The tomatoes are pretty hot. Let them cool slightly and blend in batches if you are making more than two servings.

Nutrition

Serving: 1servingCalories: 294kcalCarbohydrates: 18gProtein: 5gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 34mgSodium: 1162mgPotassium: 489mgFiber: 3gSugar: 10gVitamin A: 1990IUVitamin C: 21mgCalcium: 123mgIron: 1mg

Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!

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