Quickly cutting up some fresh tomatoes and roasting them in the oven with peppers and basil will deliver the tastiest Roasted Tomato and Basil Soup you’ll ever try! It will quickly become one of your go-to favourite family-friendly soups!
I love soup, but sometimes the complicated process of chopping up lots of vegetables into tiny pieces or standing over a hob for hours isn’t what I’m in the mood for.
Enter the room … my Super Simple Roasted Tomato and Basil Soup recipe!
Sometimes you want something that’s easy, fuss-free and is ready in under 1 hour (but with only 10 minutes hands-on time)!.
You can achieve great flavour with minimal fuss that’s packed full of hidden veggies which is exactly what you need when feeding fussy toddlers.
Why Roast Vegetables For Soup ?
It is infinitely superior because cooking vegetables this way packs in lots of extra flavour from the caramelisation you achieve from oven roasting. The slight hint of charring offers a slight smokiness which achieves a taste far beyond anything that boiling or steaming vegetables could.
Why I Love It
You pack in lots of natural goodness from using a variation of vegetables – perfect if you’re trying to get some hidden vegetables into your children’s diets.
It’s such a low effort, fuss-free soup recipe that can be prepped and served within an hour!
In my opinion, it beats flavour on any tinned tomato soup on the market, and I’m willing to bet you think so too!
Suitable For The Whole Family
I feel comfortable giving this to my children who follow Baby Led Weaning (BLW) from around 6 months old. The grated vegetables are perfectly soft and the ideal consistency for them.
The only element I would modify is the salt content:
Reduce or remove the amount of salt you add to the vegetables when cooking, use unsalted butter and season any adult portions after the soup has been blitzed up or after you’ve served.
I serve the soup with cubes of bread that have been soaked in it so that they can lift up pieces of bread coated in the soup with their own hands.
Ingredients For Roasted Tomato and Basil Soup
Basil
Celery
Peppers
Red Chilli: use 1 teaspoon chilli flakes or chilli powder if not using fresh chilli.
Garlic: use 1 teaspoon of garlic puree/paste if not using fresh garlic
Tomatoes: I use large vine tomatoes as the flavour from them is generally better. Please bear in mind if you
Butter: I use salted butter as this adds additional seasoning but use Unsalted if you prefer or it’s all you have
Salt
Olive Oil: best quality one you can find ideally
Double Cream: you could use single cream if you want to reduce calories or additional options for a creamy element include: creme fraiche or cream cheese.
How To Make Roasted Tomato and Basil Soup
Line a baking tray with grease proof paper and pre heat oven to 180C / 200C fan / 375F
Add basil first, as this ensures it doesn’t burn whilst roasting as the juices will keep it moist at the bottom of the tray, then layer peppers on top.
Layer on top: celery, garlic and butter
And finally, add chilli and all your tomatoes (quartered) and drizzle on top 50 ml olive oil, then sprinkle 1 1/2 tbsp sea salt & pepper over the tomatoes.
Roast the vegetables in the oven for approx 1 hour
Remove the tray from the oven, add the tomato mixture to blender and blitz until smooth. Pour 150 ml double cream and blend more to combine.
Serve with some fresh basil, black pepper and a drizzle of garlic oil (if desired).
FAQs
You absolutely can! I occasionally add onion, carrots, courgette and spinach. But you could add anything needing used up.
The tray I use measures at 40cm (15.7 inches) X 28cm (10.6 inches) with a depth of 7.5cm (3 inches).
Yes – use plant based butter and cream.
You could use single cream if you want to reduce calories or additional options for a creamy element include: creme fraiche or cream cheese.
Soup Storage
approx. 4-5 days as long as your fridge is below 4C
The soup can be frozen for up to 3 months. The exact duration will be dictated by what temperature your freezer is and also where in the freezer you store it.
When freezing soup, you can use any freezer safe container – made of plastic, glass or freezer-safe bags (as this is also a good space saver).
And finally…
If you do choose to make it, I hope you enjoy it!
Why not try some of my other soup recipes like my Thai Carrot and Coriander, Scottish Lentil and Ham Hough or Traditional Scotch Broth?
If you have any other questions, or want to tell me what you think of my recipe, then please leave a comment below!
Roasted Tomato and Basil Soup
Ingredients
- 50 g basil
- 3 stalks celery
- 2 peppers
- 1 red chilli
- 5 cloves garlic
- 1.5 kg tomatoes large vine
- 60 g salted butter cut into cubes
- 1 ½ tbsp sea salt
- 50 ml olive oil
- 150 ml double cream
Instructions
- Line a baking tray with grease proof paper and pre heat oven to 200C fan
- Add 50 g basil to the bottom of the tray – this ensures they don’t burn whilst roasting
- Then layer on top: 2 peppers (chopped) 3 stalks celery (chopped), 5 cloves garlic, 60 g salted butter, 1 red chilli (sliced)
- Quarter 1.5 kg tomatoes and add to baking tray on top of the other vegetables
- And finally 50 ml olive oil, 1 1/2 tbsp sea salt & pepper
- Roast the vegetables in the oven for approx 1 hour
- Remove the tray from the oven, add the tomato mixture to blender and blitz until smooth
- Pour 150 ml double cream and blitz more before serving with some fresh basil, black pepper and a drizzle of garlic oil (if desired)
