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Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup recipe with stepwise photos.
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Appetizer
Cuisine Italian
Servings 4 servings


  • Tomatoes - 4
  • Carrots - 2
  • Onion - 1
  • Garlic - 5 cloves
  • Basil or Coriander stalks - 8 to 10
  • Kashmiri Red chili powder or Red chili flakes - 1 tsp
  • Basil Flax Seed Pesto - 2 tbsp
  • Vegetable stock or broth - 4 cups
  • Olive oil - 4 tbsp
  • Lemon juice - 1 tsp
  • Salt - to taste
  • Black pepper powder - to taste


  • Preheat oven at 190 C or 375 F.
  • Quarter the tomatoes. Cut both onion and carrots into big chunks.
  • In a baking tray arrange, tomatoes, onion, garlic, carrots, basil stalks.
  • Drizzle olive oil. Season with salt and pepper. Toss gently for all of them to combine.
  • Place the tray in the preheated oven and bake for 1 hour.
  • When the baking is half way through, open the oven and gently shake the pan or toss the ingredients to help roast evenly.
  • Take the pan and let it cool down a bit.
  • Transfer to a blender along with the juices and adding little water blend to a coarse paste.
  • Transfer the puree to a sauce pan. Add vegetable stock. If you do not have stock, add water and use 1 to 2 store bought stock cubes and adjust salt accordingly.
  • Add kashmiri red chili powder, Basil Flax Seed Pesto, salt, pepper, mix well and let it simmer for 7-10 mins.
  • Take the soup off the stove and mix in lemon juice.
  • Take a taste check at this stage and add in more salt, pepper, lemon juice or pesto to suit your taste buds.
  • Roasted Tomato Basil Soup is ready.
  • Serve piping hot in individual bowls with crusty bread.