Roasted Tomato Basil Soup

 

Roasting the tomatoes transforms them into something truly magical — deeply sweet, intensely flavoured, and absolutely gorgeous. This is the vegan tomato soup that makes all other tomato soups feel inadequate.

Servings: 4 | Prep: 10 mins | Cook: 40 mins | Total: 50 mins

Ingredients:

• 1kg ripe tomatoes, halved
• 1 large onion, quartered
• 6 garlic cloves, unpeeled
• 3 tbsp olive oil
• 2 cups vegetable stock
• 1 cup fresh basil leaves
• 1 tsp sugar
• 1 tsp dried oregano
• 1 pinch chilli flakes
• 1 pinch salt and pepper
• 4 tbsp coconut cream to swirl
• Crusty bread to serve

Instructions:

1. Preheat oven to 200°C (400°F). Arrange tomatoes cut-side up on a large baking tray with the quartered onion and unpeeled garlic cloves. Drizzle generously with olive oil and season with salt, pepper, and oregano.

2. Roast for 35-40 minutes until the tomatoes are caramelised, slightly charred at the edges, and incredibly fragrant. Your kitchen will smell absolutely incredible.

3. Remove from the oven. Squeeze the roasted garlic cloves out of their skins directly onto the tray — they'll be sweet and golden.

4. Tip everything from the tray (including all the juices) into a blender. Add the vegetable stock, fresh basil, sugar, and chilli flakes.

5. Blend until completely smooth. Taste and adjust seasoning generously.

6. Pour into bowls, swirl a tablespoon of coconut cream on top, and scatter a few fresh basil leaves over. Serve with crusty bread for dunking.

Nutritional Info (per serving): 

Calories: ~220 | Protein: 4g | Carbs: 24g | Fat: 12g | Fibre: 5g | Vitamin C: 60% DV | Lycopene: very high

💡 Tip: The better your tomatoes, the better your soup. Use the ripest, most fragrant tomatoes you can find — in-season vine tomatoes are absolutely perfect for this!

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