Tomato Basil Soup

Course: Starter
Author: Maria Jose Martin
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  • 1 kg Tomato cut into thick wedges
  • 1 cup Basil leaves
  • 1 medium Carrot sliced
  • 1 medium Onion quartered
  • 4 cloves Garlic
  • 1.5 tbsp Balsamic vinegar refer notes for substitute
  • 2-3 tbsp Olive oil
  • 1 tbsp Butter
  • 1/4 cup Grated parmesan cheese optional
  • Salt to taste
  • Pepper to taste


  • Preheat oven @ 200 C, 10 mins before using it.
  • Drizzle balsamic vinegar and olive oil on the veggies (tomato, carrot, onion and garlic). Season with salt and pepper. Roast in the preheated oven @ 200 C for 25-30 mins.
  • Transfer the roasted veggies along with the juices to a deep dish. Add Add basil leaves (1 cup), 2 cups of water and 3/4 - 1 cup of Chicken stock (refer notes, you can use veg stock or water). Bring to boil and simmer for 15-20 mins.
  • Use immersion blender or a regular blender and blend until everything is smooth. Bring it back to stove and add a knob of butter and grated cheese. Cook till the cheese and butter is melted. Do a taste test and add more salt and pepper, if required.
  • Serve hot with some bread, bread sticks or garlic toast. If you wish you can drizzle some Balsamic vinegar or olive oil while serving.


Substitute for Balsamic Vinegar - Use 1 tbsp cider of red wine vinegar and 1/2 tsp sugar for 1 tbsp of Balsamic vinegar.
I used homemade chicken stock cube for this recipe. You can see the homemade stock recipe here. You can also readymade chicken / veg cubes for this. If you are using with that be careful while adding salt.