Tomato Basil Soup
Emma Walsh
@emmawalshbakes
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Let's cook
Roast the tomatoes and aromatics
Spread the drained tomatoes, garlic cloves, and onion on a tray with the oil, sugar, and salt. Roast at 425°F (220°C) for 30 minutes until caramelised and blackening at the edges.
💡Roasting is what makes this taste of tomato rather than tin. It is worth the extra half hour.
Squeeze out the garlic
Squeeze the roasted garlic from its skins — it will be sweet and soft rather than sharp.
Simmer briefly
Tip everything into a pot with the stock and simmer 10 minutes.
Blend with the basil
Add most of the basil and blend a full 2 minutes until completely silky. Blending the basil in rather than adding it at the end gives a deeper, greener flavour.
Finish with cream
Stir in the cream off the heat, season, and serve with the remaining basil torn over and parmesan grated on top.
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📝 Tips, swaps, and make-ahead notes
Tinned whole tomatoes beat fresh for most of the year since they are picked ripe. If the soup tastes sharp, a pinch more sugar fixes it faster than more cream. Freezes for 3 months before the cream goes in.
- •Vegan: Coconut or cashew cream, and skip the parmesan.
- •Serve: Grilled cheese, cut into soldiers.
- •Texture: Pass through a sieve after blending for a truly velvety soup.
Nutrition & Safety
Calories
262kcal
Protein
6g
Carbs
26g
Fat
15g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
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