Tomato basil soup

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Making your own soup is so easy! And tastes so much better than the pre-packed and wrapped liquids you can buy at the supermarket. Add some extra vegetables / beans / nuts / seeds / rice / noodles or anything else to make your dinner extra satisfying. Grill a few slices of bread, choose your favourite bread spread and dine away. Enjoy your evening 🥘!


– 900 g (2 pounds) ripe roma tomatoes
– 6 garlic cloves
– 2 red onions
– 4 tbsps oil
– salt & pepper
– 2 cans (800 g) peeled tomatoes
– 240 ml (1 cup) vegetable broth
– 8 tbsps fresh basil
– 1 tsp fresh thyme
– 118 ml (1/2 cup) soy, oat, almond or coconut milk

extra needed: oven, baking paper, baking tray, measuring cups&spoons, scale, knife, cutting board, food processor or high speed blender, soup pot
serves: 4-6 persons

Preheat the oven to 205℃/400℉ degrees.
Halve all roma tomatoes and place on a baking tray covered with baking paper.
Peel the garlic gloves and red onions. Roughly chop the herb and vegetable and add to the baking tray.
Sprinkle with oil and salt & pepper.
Bake the tomatoes, garlic and onions in the oven for 45-50 minutes.
Open the 2 cans with peeled tomatoes and add to a high speed blender or food processor.
Mix together with the vegetable broth, basil, thyme, milk.
Add salt & pepper to taste and mix again.
Pour the mixture in a large soup pot.
Take the roasted tomatoes out of the oven and add to the food processor. Process until smooth.
Add to the large soup pot, mix and add extra salt or pepper if desired.
Let simmer for 10-15 over medium-low heat.