This roasted tomato and basil soup is made with tomatoes, onion, garlic and fresh basil for a rich, naturally sweet flavour. With less than 10 minutes of preparation and just six simple ingredients, it's an easy recipe that's perfect for a cold winter's day.
Once roasted, the vegetables are blended in the Thermomix until smooth, creating a comforting soup that's far tastier than anything from a tin.
I love serving this soup with my freshly baked bread rolls or focaccia for a simple lunch or light dinner. It also pairs brilliantly with a grilled cheese sandwich 😋.
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Why You'll Love This Recipe
- The consistency can be adjusted to suit your taste by adding stock after blending.
- Tested multiple times with a variety of tomatoes to ensure reliable results.
- Easy to customise with cream, pesto, Parmesan or your favourite toppings.
- Freezer-friendly for quick lunches and easy dinners.
Recipe Ingredients
Note: The full ingredients and quantities are shown in the recipe card below.
- Tomatoes - Roma tomatoes are my preferred choice as they have a rich flavour and lower water content, but any ripe tomatoes can be used. Because different varieties contain varying amounts of water, you may need more or less stock depending on the tomatoes you use.
- Red onion - I prefer red onion for its slightly sweeter flavour, which works beautifully in this soup. Brown onion can be used instead if that's what you have on hand.
- Garlic - there's no need to peel the garlic before roasting. Once cooked, the softened cloves can simply be squeezed from their skins.
- Fresh basil - fresh basil provides the best flavour and adds freshness to the finished soup. I don't recommend substituting dried basil in this recipe.
- Vegetable stock - the exact amount needed will depend on the tomatoes you use. I recommend blending the soup first, then adding stock gradually until you reach your preferred consistency.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Cut the tomatoes in half and place them cut-side up on a large baking tray lined with baking paper. Peel and quarter the onion. There's no need to peel the garlic, as the softened cloves can be squeezed from their skins after roasting.
- Roast for 40-50 minutes, or until soft and starting to caramelise. Keep an eye on them towards the end of the cooking time, as they can burn quickly.
Blending the Soup
Squeeze the roasted garlic cloves out of their skins directly into the Thermomix bowl and discard the skins. Add the roasted tomatoes, onion and basil and blend until smooth. I recommend blending the soup before adding any stock, as different varieties of tomatoes can release varying amounts of water during roasting.
Once blended, assess the consistency and add vegetable stock gradually until the soup reaches your preferred thickness. If you prefer a chunkier soup, blend for less time. For a silky smooth texture, blend for a little longer.
Recipe Tips
If the soup tastes acidic: Tomatoes can vary in sweetness and acidity. If your soup tastes a little sharp, add a small pinch of sugar to balance the flavour.
For a creamier soup: Stir through some cream before serving.
Blend for longer if needed: For an extra smooth, silky soup, blend for a little longer than the recipe suggests.
Don't worry about peeling the tomatoes. The skins soften during roasting and blend smoothly into the soup, so there's no need for the extra step.
Storage
Store any leftover soup in an airtight container in the fridge for up to 3 days.
This soup also freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. To serve, thaw overnight in the fridge and reheat on the stovetop or in the Thermomix until hot.
📖 Recipe
Thermomix Roasted Tomato & Basil Soup
Ingredients
- 3 tablespoons olive oil
- 12 large tomatoes weighing about 1kg, see notes
- 1 red onion peeled & quartered
- 3 cloves garlic skin on
- 15 g fresh basil small handful
- 80-160 ml vegetable stock (plus extra if needed) see notes
- salt and pepper to taste
Instructions
- Preheat the oven to 200°C/400°F (180°C fan) and line a large tray with baking paper.
- Cut the tomatoes in half and place them cut-side up on the tray. Peel and quarter the onion and add to the tray along with the garlic. There's no need to peel the garlic, as the softened cloves can be squeezed from their skins after roasting.
- Drizzle with olive oil and season with salt. Roast for 40-50 minutes, or until soft and starting to caramelise. Keep an eye on them towards the end of cooking, as they can burn quickly.
- Squeeze the roasted garlic out of its skin directly into the Thermomix bowl and discard the skin. Transfer the roasted tomatoes, onion and basil to the Thermomix bowl and blend for 30 sec/speed 7 until smooth. Caution: The ingredients will be very hot. Start blending at a low speed and gradually increase to speed 7.
- Assess the consistency of the soup (see notes). Start with 80 ml of vegetable stock and blend for 10 sec/speed 4. If needed, add a little more stock until the soup reaches your preferred consistency.
- If serving immediately, heat for 5 min/90°C/speed 1 or until piping hot.
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