Roasted Tomato & Basil Soup

Roasted Tomato Soup

Soupe de Tomate Roti – Roasted Tomato & Basil Soup

As autumn approaches and cooler nights set in this soup is a perfect way to use the bounty of late-summer tomatoes at the market.

Roasting tomatoes in the oven is a very important step as it gives the soup a really intense tomato flavour. A dollop of creme fraiche, added just before serving, makes it irresistible.


  • 1 kg very ripe tomatoes, halved
  • 4 cloves garlic, thinly sliced
  • 1 tsp caster sugar
  • sea salt and freshly ground pepper
  • 1 Tbsp extra virgin olive oil
  • 12 large basil leaves

To serve

  • small basil leaves
  • 1/3 cup creme fraiche
  • crusty bread

Serves 4


  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. Place tomatoes, cut-side up, in a single layer on the tray. Scatter over garlic, sprinkle over sugar and season with a pinch of salt and pepper.
  3. Drizzle tomatoes with olive oil and roast for 1 hour or until very soft and edges have caramelised to a golden brown.
  4. Tip tomatoes, garlic and any pan juices into a blender. Add basil leaves and blend until smooth, season to taste with salt and pepper. Pass soup through a fine mesh sieve and re-warm over low heat if necessarily.
  5. Serve soup with a spoonful of creme fraiche, extra basil, a drizzle of olive oil and a wedge of crusty bread.


Recipe as seen in French For Everyone. Photo credit Jennifer Jenner


Comments are closed.