Roasted Tomato Soup with Basil

Fresh grape tomatoes lightly salted and roasted until blistered. Then emulsified into a creamy tomato soup


Cecily Cole-Jones

a pot of soup with bread and a leaf on a stove
a pot of soup with bread and a leaf on a stove

Roasted tomato soup is a classic comfort food that is both creamy and delicious. Its simplicity makes it a go-to recipe for anyone looking for a quick and easy meal.

By roasting the tomatoes before blending them with basil and cream, this soup becomes a favorite among vegetable enthusiasts. It's the perfect way to warm up on a chilly day or to simply enjoy the rich flavors of tomatoes.

Give this recipe a try and discover the comforting goodness that a bowl of roasted tomato soup can bring.


1 lb grape or cherry tomatoes cut in halves

4 cloves fresh garlic sliced

1 jar 12 oz-16 oz

2 cups olive oil

3-4 basil leaves
1 tea Sea Salt (to taste)

1 silicone baking mat

1 spatula

1 Tweezer tongs


Pre heat oven to 250 degrees

Place sliced tomatoes & garlic on sheet

Season with sea salt

Drizzle allover with olive oil

Put in oven for approximately 1 hrs or until soft

Increase oven temp to 400 degrees for 20 mins or until blistering

Remove from sheet transfer into jar


In large pot sauté garlic & shallots until transparent

Add roasted tomatoes tossing with garlic & shallots

Season with salt, pepper, garlic

Add 1/4 cup broth (chicken or veggie)

Put emulsifier in pot & blend well (or pour tomatoes into a blender)

Stir, taste & add seasoning if necessary

Add 1/8 cup of 1/2 & 1/2 or non-diary creamer stir well

Tear & stir in fresh basil

Simmer 8-10 minutes serve with cheese sprinkled on top