Creamy Roast Tomato Basil Soup

Since we have recently had a cold few weeks I thought it was only right to share another belly warming recipe


1.2kg Roma Tomatoes  halved lengthwise
600g Cherry Tomatoes halved Length wise

8  cloves Garlic, peeled then smashed with back of Knife
3 Tablespoons Olive oil
salt and Pepper
1 large Onion diced
1 red capsicum diced
2 Potatoes peeled and diced
3 Tablespoons tomato paste
4 cups vegetable broth
2 cups lightly packed fresh basil leave, roughly torn


Preheat Oven to 220 degrees Celsius. place Tomatoes on a baking tray with the Garlic cloves. Drizzle with 2 tablespoons of the oil, and season with salt and pepper. Roast for about 20 minutes, or until soft and tops begin to char.

As the tomatoes are roasting, heat 1 tablespoon of oil in a medium sized pot. add in the onion, capsicum, and potatoes … cook and occasionally stir. once onion is transparent and potatoes begin to crisp. stir through the tomato paste, pour in vegetable broth, season as desired.  cover and bring to a boil.

once boiling; reduce the heat and simmer for about 20 minutes or until potato is just tender when pierced with a fork. Add in the tomatoes, garlic, and basil. Continue to simmer until the basil is just soft.

Blend soup using a stick blender, and serve with bread!


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