Roasted Tomato and Basil Soup - with cups & ounces
Our roasted tomato and basil soup recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 4
Prep 10 minutes · Cook 45 minutes
| 2.6 lbs (1.2 kg) | ripe tomatoes, halved |
| 1 | onion, quartered |
| 6 | garlic cloves, unpeeled |
| 2 fl oz (60 ml) | olive oil |
| 1 tbsp | balsamic vinegar |
| 1 tsp | fine sea salt |
| 1 tsp | dried oregano |
| 2.08 cups (500 ml) | vegetable stock |
| 1 small bunch | basil, leaves picked |
Method
- Heat the oven to 200°C fan / 220°C / 425°F. Spread the tomatoes, onion and garlic on a deep tray. Drizzle with oil, balsamic, salt and oregano.
- Roast for 40 - 45 minutes until everything is soft and lightly charred.
- Squeeze the garlic from the skins. Tip everything (including the tray juices) into a blender with the stock and most of the basil.
- Blend until silky. Return to the pan to warm through. Adjust seasoning.
- Serve scattered with the remaining basil and a swirl of olive oil.
Chef's notes
- For a creamy version, blend with 100 ml coconut milk or silken tofu.
- Freezes beautifully - make a double batch.
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
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