Always vegetarian, often vegan

Italian tomato soup with basil

Italian tomato soup with fresh basil. The roasted tomatoes become even sweeter and your whole kitchen smells like Italy because of the basil.

Roasted tomato soup with basil

A few years ago I learned from a cookbook that you make tomato soup best with roasted tomatoes. It also saves a lot of work because you don't have to skin the tomatoes. Since then I always make the tomato soup this way, roast in the oven, finish in the pan.
Voorbereiding 30 minutes
Bereiding 15 minutes
Course: Soup
Cuisine: Italian
Porties: 4 persons


Tomatensoep met basilicum

  • 1000 gr tomatoes
  • 1 medium white onion
  • 1 clove garlic (optional)
  • 4 sprigs basil
  • 1 liter vegetable stock
  • olive oil, pepper and salt


  • Preheat the oven to 150 degrees.
  • Cut the washed tomatoes into quarters and place in a roasting tin.
  • Add the finely chopped onion and, if desired, the clove of garlic.
  • Add a dash of olive oil and put the roasting pan in the oven for 30 minutes.
  • After 30 minutes, put the tomatoes in the blender, along with half a liter of vegetable stock and the basil. Save a few leaves for serving. Blend the soup completely and pour into a saucepan.
  • Add another 1/2 liter of water and bring the soup to a boil. Taste and determine if more stock cubes and/or water should be added.
  • Serve with a few basil leaves on top.
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