When we think about soups, one of the things that usually come to mind is HEALTHY. But not all soups are created equal. That delicious bowl of decadent creamy soup you savoured in your favourite restaurant may contain a lot of calories you are not aware of. We’re not saying that you should not indulge in your favourite bowl of soup but homemade soups (as with other dishes) are always better homemade as you know and can control what you’re putting in them.

One of our favourite soup to have is a really good bowl of tomato soup. Slightly tangy burst of flavor with subtle undertones of garlic, onions, and herbs mingle with the tomato essence, more often than not, this soup promises a rich and flavorful experience to those who love it. However, some of the ingredients used in tomato soup to give it a creamy texture can contain a lot of fat, such as the usage of heavy cream or cream cheese.

This easy and creamy roasted tomato basil soup is full of incredible flavours, and best of all, it is naturally thickened without the need of cream cheese or heavy creams! If the craving for a good hot piping bowl of tomato soup ever hit, give this recipe a try!


  • 6-8 ripe tomatoes, halved
  • 6 cloves of garlic, peeled and crushed
  • 1 big yellow onion, chopped
  • 1 red capsicum, deseeded and diced
  • 1 large potato, peeled and diced
  • 3 tablespoon tomato paste
  • 3 cup vegetable broth (or chicken broth works too)
  • 1 cup of fresh basil leaves, roughly torn
  • olive oil
  • salt and pepper


Preheat oven to 220C. Place halved tomatoes and garlic on a baking tray. Drizzle with some olive oil, season with salt and pepper and then roast in the oven for about 25 minutes, or until soft and charred at the top.

While the tomatoes are roasting away, heat up some olive oil in the pot/saucepan over medium high heat. Add onions, capsicum and potatoes, cook while stirring occasionally until the onion is transparent and potatoes are slightly crisped on the outer edges (around 6-7 minutes). Stir in the tomato paste through the potatoes and onion, pour in the broth/stock. Season with extra salt if needed, then cover and bring to a boil.

Reduce heat to low, simmer about 15 minutes or until potatoes are tender when tested with fork, Add in the roasted tomatoes and garlic from the oven and some fresh basil. Continue to simmer until the basil is just soft (around 2 minutes). Blend the soup using a stick blender until smooth.

Your soup is now ready! You may serve it with toasted brown bread or cheesy garlic bread.

Comments 0

Leave a Comment