Roasted Tomato and Basil Soup


Time Taken:

45 minutes




4 garlic cloves

2 onions (I used red)

12 large tomatoes

20 cherry tomatoes

1 tin of chopped tomatoes

Salt and pepper

1 vegetable stock cube

Large handful of fresh basil

400ml non-dairy milk (optional, makes the soup creamier, OR you can use normal milk if you're not vegan)


Preheat oven to 180°C. Chop large tomates in half. Peel the 3 garlic cloves. 

Place the tomatoes and garlic in a large baking tray with the cherry tomatoes. Drizzle with oil and generously season with salt and pepper. Bake for 40 minutes. 

Peel and crush the 4th garlic clove. Dice the onions.

On a low heat, in a deep saucepan, fry the garlic and onion for 10 minutes. Add the tin of chopped tomatoes, 600ml water, non-dairy milk and the stock cube. Season well. Simmer for 20 minutes.

Roughly chop the fresh basil and add to the pan.

Remove the tray from the oven after 40 minutes and scrape everything into the saucepan. 

Blend until smooth and serve!