Roasted tomato and basil soup

The best homemade tomato basil soup recipe hands down!

This tomato basil soup recipe is full of flavour and the best way to use up fresh tomatoes. You’ll never want to go back to the canned stuff after you try this. We like to pair it with grilled cheese sandwiches but on it’s own is good too. Roasting some of the ingredients first helps sweeten the soup and makes the flavours pop; Don’t forget you can freeze it for up to 3 months too so make plenty!

AuthorHungry PandaCategoryDifficultyBeginner

The best homemade tomato basil soup recipe hands down!

Yields4 Servings
Prep Time1 hr 40 minsCook Time40 minsTotal Time2 hrs 20 mins

INGREDIENTS
 900 g roma or plum tomatoes, cut in half
 1 red bell pepper
 1 medium yellow onion
 6 cloves garlic
 4 tbsp olive oil
 1 tsp dried oregano
 1 tsp dried thyme
 1 tsp tomato paste
 480 ml vegetable stock
 20 g fresh basil
 1 pinch salt and peppet to taste

HOW TO MAKE
1

Remove the seeds and ribs from the bell pepper then slice. Peel and quarter the onion. Smash and
peel the garlic cloves.

tomato

2

Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function (you can use a rice grain function in a pinch) to get it hot.

tomato 1

3

When hot add the pepper, tomatoes, onion and garlic and simmer for 20 minutes or until the
vegetables are slightly brown and fragrant.

tomato 2

4

Add the oregano, thyme, tomato paste, and vegetable stock. Stir and close the lid and leave on
SOUP (or SLOW COOK) for 90 - 120 minutes.

tomato 3

5

Put the ingredients into an immersion blender and puree the soup until it’s creamy.

tomato 4

6

Stack and roll the basil leaves, then slice. Add to the soup and stir to incorporate.

tomato 5

7

Ladle the warm soup into bowls and garnish with more basil.

Tomato Soup_005

Ingredients

INGREDIENTS
 900 g roma or plum tomatoes, cut in half
 1 red bell pepper
 1 medium yellow onion
 6 cloves garlic
 4 tbsp olive oil
 1 tsp dried oregano
 1 tsp dried thyme
 1 tsp tomato paste
 480 ml vegetable stock
 20 g fresh basil
 1 pinch salt and peppet to taste

Directions

HOW TO MAKE
1

Remove the seeds and ribs from the bell pepper then slice. Peel and quarter the onion. Smash and
peel the garlic cloves.

tomato

2

Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function (you can use a rice grain function in a pinch) to get it hot.

tomato 1

3

When hot add the pepper, tomatoes, onion and garlic and simmer for 20 minutes or until the
vegetables are slightly brown and fragrant.

tomato 2

4

Add the oregano, thyme, tomato paste, and vegetable stock. Stir and close the lid and leave on
SOUP (or SLOW COOK) for 90 - 120 minutes.

tomato 3

5

Put the ingredients into an immersion blender and puree the soup until it’s creamy.

tomato 4

6

Stack and roll the basil leaves, then slice. Add to the soup and stir to incorporate.

tomato 5

7

Ladle the warm soup into bowls and garnish with more basil.

Tomato Soup_005

Roasted tomato and basil soup

Use non-dairy milk for a creamy vegan version or dairy milk/heavy cream. Parmesan cheese, gives a depth of flavour and add a tablespoon or two of butter for a richer soup (dairy or non-dairy can be used)


Watch our recipe video to see how it’s made!