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Roasted Tomato Basil Soup
Roasted tomato basil soup concentrates ripe tomato sweetness before blending with stock. Onion and garlic soften during roasting, while tomato paste adds depth. Basil belongs near the finish so its aroma remains distinct from the roasted base.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use ripe plum tomatoes when available and spread them on the tray without deep overlap. Stock salt affects the final reduction. Balsamic vinegar is a small balancing ingredient, not a substitute for flavourful tomatoes.
Roast until tomatoes soften and develop some colour without blackening the garlic. Blend the cooked base with appropriate temperature-safe equipment, then adjust stock for a pourable texture. Add basil and taste acidity near serving.
A pale watery soup may need better roasting or less stock. Burnt garlic makes the whole batch bitter. If too acidic, first assess tomato ripeness and reduction rather than automatically adding sugar.
About This Recipe
Roasted tomato basil soup concentrates ripe tomato sweetness before blending with stock. Onion and garlic soften during roasting, while tomato paste adds depth. Basil belongs near the finish so its aroma remains distinct from the roasted base.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Immersion blender or blender approved for the liquid temperature
- ✓ Fine sieve
- ✓ Baking tray or grill-safe dish
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Heat the oven to 210°C and arrange tomatoes cut-side up with onion and unpeeled garlic; coat with 25 ml oil.
- Flavour base: Roast 30–35 minutes until tomato edges caramelise and juices concentrate, then squeeze garlic from its skins.
- Main cook: Cook tomato paste in the remaining oil for 90 seconds before adding the roasted tray contents and oregano.
- Simmer and check: Add stock, scrape in every roasted juice and simmer for 12 minutes to integrate the flavours.
- Texture and balance: Blend until smooth, pass through a sieve only for a refined finish, then adjust thickness with hot stock.
- Finish and serve: Remove from heat, blend in basil briefly and balance with balsamic, salt and black pepper.
Chef Notes & Tips
Add basil after boiling has stopped so its fresh aroma stays green rather than becoming medicinal.
Ingredient choices: Use ripe plum tomatoes when available and spread them on the tray without deep overlap. Stock salt affects the final reduction. Balsamic vinegar is a small balancing ingredient, not a substitute for flavourful tomatoes.
Cooking control: Roast until tomatoes soften and develop some colour without blackening the garlic. Blend the cooked base with appropriate temperature-safe equipment, then adjust stock for a pourable texture. Add basil and taste acidity near serving.
If something goes wrong: A pale watery soup may need better roasting or less stock. Burnt garlic makes the whole batch bitter. If too acidic, first assess tomato ripeness and reduction rather than automatically adding sugar.
Ingredient Substitutions
- ↔ Use canned whole tomatoes when fresh tomatoes are out of season; replace balsamic with red-wine vinegar.
Food Safety & Doneness
Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.
Serving & Plating
Serve in warm bowls with a few basil leaves. Bread or a cheese accompaniment is optional and changes the full meal’s dietary description.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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