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Roasted Tomato Basil soup

  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 3 1x
  • Diet: Vegetarian


Roasted Tomato Soup with fresh tomatoes that are roasted and blended with lovely spices is a burst of flavours.



To Oven Roast: 

  • 5 Tomatoes 
  • 8 Garlic pods
  • 1 teaspoon olive oil 
  • 1/2 teaspoon pepper powder 
  • 1/2 teaspoon salt. 

To make Tomato basil soup: 


  • 1 teaspoon olive oil 
  • 1 onion 
  • 1/2 cup beetroot 
  • 5 to 6 leaves of fresh basil leaves. 
  • 1 teaspoon mixed Italian herbs 
  • 1/2 vegetable stock powder5 
  • 1/2 teaspoon pepper powder 
  • 2 fresh basil leaves
  • 2.5 cups of water
  • 1 teaspoon butter 
  • 1 teaspoon cream. 
  • 1 teaspoon salt. 


To oven Roast Tomato and garlic: 

  1. Preheat your oven to 400 degrees F/ 200 degrees C for 10 minutes. 
  2. On a baking tray, place the sliced tomato, garlic, drizzle some olive oil, pepper powder, and salt. Toss lightly and roast for 30 minutes. 

To make Tomato Basil Soup: 


  1. Heat olive oil in the saucepan, add sliced onion, cook till the onions turn to a light golden color. 
  2. Add beetroot. Saute and cook for 6 to 7 minutes. 
  3. Add the roasted tomato, garlic, caramelized onion and beetroot, and a bunch of basil leaves. Blend to a puree. 
  4. Transfer the puree to a saucepan, add Italian mixed herbs, pepper powder, vegetable stock powder, a few sprigs of fresh basil leaves, and 2 or 3 cups of water. 
  5. Bring to boil for 5 to 7 minutes. 
  6. Add butter or cream and Turn off the heat. 
  7. Roasted Tomato Basil Soup is Ready to be served. 


Always use ripe red tomatoes, to avoid the excess sourness.

You can alter the texture of the soup by the way you purée the tomato mixture and by the addition of stock or cream

If using canned tomatoes, choose the ones with low sodium content


  • Category: Soup
  • Method: stovetop and Baking
  • Cuisine: Italian

Keywords: tomato basil soup, tomato basil soup recipe, tomato soup with basil