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Roasted Tomato & Basil Soup
Servings: 4
: 111 kcal
Author: Just Jo
  • 750 g vine ripened tomatoes
  • 3 small carrots
  • 3 cloves of garlic
  • 2 sticks of celery
  • 1-2 tbsp olive oil
  • Small bunch basil 15g approx
  • 2-4 tbsp single cream
  • Salt and black pepper
  1. Peel your carrots, top and tail them.
  2. Chop the carrots and celery into equal sized pieces about 3-4 inches long then toss into a large casserole with the whole garlic cloves and 1-2 tbsp olive oil (just enough to slick the veg well with oil).
  3. Make sure your casserole is oven proof and large enough to accommodate the tomatoes, with room to blend them later.
  4. Pop in a pre heated oven at 200˚C and cook for about 20 mins until they are just starting to soften.
  5. Check they aren't sticking then nestle your tomatoes, whole, on top of them.
  6. Return for the oven and cook until the tomatoes start to sag - this took about an hour for me but will depend on which type of toms you use as well as the heat from your oven (the large pot means it has to sit lower in the oven).
  7. You could leave them several hours on a much lower heat, checking occasionally if that suits you better.
  8. When cooked, squeeze the garlic cloves out, tear over the basil and season well.
  9. Using a stick blending, purée well.
  10. (You can do it in batches in a food processor but it is the messier option!).
  11. Sieve the soup into a large bowl to remove the tomato seeds and skins - if needed, reheat before serving.
  12. Add cream to taste, adjust the seasoning.
  13. Serve with bread of your choice to dunk.