Roasted Tomato Soup

    1 hour 15 minutes

    Oven roasted tomatoes, garlic, fresh basil and balsamic vinegar are blended into a smooth, rich soup.

    177 people made this

    Serves: 4 

    • 1 kg roma tomatoes, quartered
    • 3 tablespoons olive oil
    • 4 cloves garlic, unpeeled
    • 1 litre hot chicken stock
    • good handful chopped fresh basil
    • 1/2 tablespoon balsamic vinegar
    • salt and freshly ground black pepper to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 190 C. Place the tomato halves and garlic cut side up on a baking tray. Drizzle with oil, and sprinkle with salt and pepper. Roast 1 hour in preheated oven.
    2. Snip the ends off the garlic cloves, and squeeze the insides into a blender along with the entire contents of the baking tray. Add stock, basil and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

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    Reviews in English (128)


    Altered ingredient amounts. I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavour. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have some chunks in the soup. Yum!  -  21 Jul 2008


    The flavours in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and make it smoother.  -  21 Jul 2008


    Altered ingredient amounts. It had the taste I was looking for. I only used half of the chicken stock because I wanted it thick. I felt if I used the full amount it would have been too watery and less tasty. I also used about 8 or 9 cloves of garlic. Soooo gooood!!  -  21 Jul 2008