More Than Just a Soup: My Go-To Bowl of Goodness
Some recipes just hit the spot, you know? This soup has become that comfort food for me, the kind of dish that feels like a warm hug after a long day. I love making it, not just because it tastes great, but because it’s honestly so quick and simple to throw together. It’s my go-to when time’s tight or when I just want something wholesome without a lot of effort.
The best part? It’s full of flavour but doesn’t leave you feeling heavy or guilty. It’s one of those feel-good meals that’s both nourishing and satisfying, perfect for when you want something hearty but still healthy.
What makes this soup even better is how flexible it is. I’ve used it as a sauce for pasta, stirred it through cooked mince, or even mixed it into other meals when I’ve needed a little extra something. It’s that kind of recipe that keeps on giving.
And when I really want to treat my family (or just myself), I pair it with sourdough topped with melted cheese. That combo is next level — the crusty bread, the melty cheese, and the rich soup all work so well together. It’s simple, but it makes the whole thing feel extra special.
Hope this becomes a favourite in your kitchen too.
Oven Roasted Tomato & Basil Soup
Ingredients
- 15 ml Olive oil
- 1 Onion, peeled and chopped
- 3 Cloves of garlic or 10ml crushed garlic
- 750-800 g Fresh plum tomatoes, cut into large chunks
- ¼ tsp Salt (or to taste)
- Freshly ground black pepper to taste
- 250 ml (1 cup or 30g) fresh basil
- 1 tin (410g) whole tomatoes
- 10 ml (2 tsp) chicken stock powder, dissolved in 500 ml boiling water
- 5-10 ml (1 - 2 tsp) sugar
Instructions
- Preheat oven to 200⁰C
- Pour the oil into a baking tray and heat in the oven until the oil is thin and runny
- Remove from the oven and add the onions, garlic, fresh tomatoes, salt & pepper and toss so that all the vegetables are covered with oil
- Roast the vegetables for 20 minutes, tossing from time to time (roast until the tomatoes and onions show a roasty colour)
- In a pot (medium size) pour the tin tomatoes, and chicken stock together, let it simmer over a low to medium heat, add the sugar (helps to balance the acidity) and salt and black pepper and leave to simmer while the tomatoes, onion and garlic roasted in the oven
- Prepare the fresh basil (wash) and keep aside
- As soon as the tomato mix have finished roasting, mix together in the simmering pot, add everything from the roast mix
- Blend everything together to a smooth consistency
- Add the fresh basil and blend
Notes
- It is very important to cut the tomato stems/tops off (they tend to stay hard)
- You can add a bit more basil to taste
- The oven can be preheated to a warmer temperature (this adds more colour and roasty flavour)
- Guilty pleasure to be added, sourdough toasted with cheddar cheese on the side
- The tomato soup can also be added to a saucepan, reduced more and used as a sauce for a pasta dish
- 5ml (1 tsp) fresh chilli can be added to the tomato, onion, and garlic roast mix
