Delicious roasted tomato soup

When all it takes to create delicious flavour is to roast the veg before pureeing it, you know you’re privy to a delicious culinary insight. Instead of sulking about the colder seasons, embrace them with wellies, walks in the woods and this soup, the best tomato soup you’ve probably ever tasted.

Making this soup in a Magimix is the easiest thing. If you don’t yet have one of these beauties, you can still make these winning recipes with your blender or food processor of choice.


Serves: 4

3 cloves garlic, peeled
1kg tomatoes, halved length-ways – choose different varieties if you can
2 Tbsp olive oil
¼ cup fresh basil leaves, finely shredded
1 large red onion, finely chopped
1 cup chicken stock
Fresh chilli, to taste
Salt and pepper, to taste
Crispy bacon and small fresh basil leaves, to serve


1. Pre-heat your oven to 180°C.
2. Place your tomatoes onto a baking tray or oven-proof dish and drizzle with half the olive oil. Season with salt and pepper and roast for 40 minutes or until the tomatoes are tender.
3. Remove the tomatoes from the oven and set aside to cool slightly.
4. Heat the remaining oil in a large saucepan over medium-high heat. Add your onion and cook, stirring, for approximately 3 minutes or until soft.
5. Add your tomatoes, garlic and chilli and cook for a minute or two until fragrant.
6. Add your stock and bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
7. Allow to cool slightly and blend until smooth.
8. Re-heat before serving and garnish with fresh basil and crispy bacon pieces.

If you want to add a more intense basil flavour you can always add a few leaves to the blending process and save a few for garnishing. If you add too many in, it might make the soup go slightly brown, so half in the soup and half for garnishing is the best of both worlds.

This hearty soup was devoured with gusto in our test kitchen (check it out). So trust us on it being a good one for the recipe books and get blitzing.

Download print-friendly recipe.

Written by Lisa Grey

Lisa Grey is a marvellous wordsmith and one of our dearest contributors. When not editing, writing or planning great content, she spends her days with her toes in the Noordhoek sand, chasing her kids, Bella and Charlie, around the house. View more articles by .


  1. Lisa Martens says:

    Oh my goodness, I made this soup the day after you posted it to Pinterest and it was DELISH! I am a huge tomato fan, yet surprisingly not a tomato soup fan. But this one has completely sold me. I gave some to my mom and that evening she dropped off 2kg of tomatoes and insisted I make some more! Thanks for the brilliant recipes! I love that your recipes are all tried and tested so it’s not a hit or miss. When I use your recipes I know they are going to be winners. Keep up the good work you wonderful people! Xxx

  2. Claire Morris says:

    It’s a fantastic recipe! I know I’ll be making this one again…..and again…..and again! Thank you!

  3. Martie Jelliman says:

    Lisa your recipe sounds delicious, I make a similar soup just add chopped olives and chopped basil in the end. I also roast the garlic with the tomatoes and squeeze them into the soup.
    I love your web page , all the lovely goodies

  4. Leila says:

    Made this twice and its really good. I add in some balsamic vinegar with the tomatoes before roasting them and one or two garlic cloves. Also I added a pinch of sugar at the end. I used a lot more stock than the recipe suggests.

  5. Debbie says:

    Roasting butternuts before making soup with them also adds a wow factor

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