Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Black Pudding Frittata with sausage, served with toasted sausage and egg Black Pudding and Chorizo Frittata Stromboli with tomato sauce served, rich tomato sauce and melted mozzarella on top, crispy outside and soft inside. Tomato and Pepperoni Stromboli Ginger Japchae served with sweet potato noodles and vegetables Ginger japchae Rustic crackling scones served Rustic mixed-in crackling scones Cinnamon and Oat Bundt cake sliced Cinnamon and Oat Bundt Cake Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam
Creamy tomato soup with fresh basil
Creamy roasted tomato soup garnished with fresh basil

Rich roasted tomato and basil soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The soul of this soup is the natural sweetness of ripe tomatoes and the play of acidity. The secret lies in slowly and thoroughly frying the tomatoes, coaxing out deep, caramel notes before adding the liquid. The freshness of basil and creaminess of cream blend into the hot soup like a warm hug – a simple yet elegant start to any meal.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Heavy-based saucepan
  • Sharp kitchen knife and chopping board
  • Stick blender
  • Fine mesh sieve
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten (if using croutons)

Instructions

1 ✓

Prepare the vegetables: wash the tomatoes, remove the cores and quarter them. Dice the onion finely, crush the garlic or slice thinly.

Tip: Use ripe, soft tomatoes as they have the most intense flavour and highest sugar content.
2 ✓

In a saucepan over medium heat, heat the olive oil, then add the chopped onion. Sauté slowly until completely soft and glistening.

Tip: Do not brown the onion, just sweat it so it remains sweet. High heat can make the onion bitter (caramelisation vs burning).
3 ✓

Add the garlic, stir, and as soon as you smell it (approx. 30 seconds), add the chopped tomatoes.

Tip: Garlic burns in moments, so add it only shortly before the wet ingredients.
4 ✓

Fry the tomatoes for 5-7 minutes until their skins start to peel and their juices thicken.

Tip: This step concentrates the flavours. The water evaporates, and the tomato sugars begin to caramelise, giving a deeper taste.
5 ✓

Pour over the vegetable stock. Season with salt, pepper, and add the sugar. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until the tomatoes completely break down.

Tip: Sugar rounds off the acidic edges of the tomato, making the overall effect more harmonious.
6 ✓

Remove the soup from the heat. Throw in half the fresh basil leaves, then purée until completely smooth with a stick blender.

Tip: Blend hot soup carefully, keeping the mixer under the liquid to avoid splashing.
7 ✓

If you want a truly silky texture, pass the soup through a fine sieve to catch tomato skins and seeds.

Tip: This step makes the soup 'restaurant quality' and truly creamy.
8 ✓

Return the soup to the hob, pour in the cream, and heat through, but do not let it boil vigorously.

Tip: The fats in the cream 'bind' the flavours and soften the acids (emulsion).
9 ✓

Serve sprinkled with fresh basil, grated cheese and crunchy croutons.

Tip: The crunchy garnish adds exciting texture alongside the creamy soup.

Recipe FAQ

The soup is too sour, what should I do?
Tomato acidity varies. Add another pinch of sugar or a knife-tip of bicarbonate of soda, which neutralises acids.
Can I use tinned tomatoes?
Yes, in winter they are even better than tasteless fresh tomatoes. Choose good quality chopped tomatoes or passata.
How should I store it?
It keeps in the fridge for 3-4 days. When reheating, do not boil vigorously if the cream is already in it.

Ingredients

  • 1 kg Ripe, juicy tomatoes
  • 1 whole Onion (medium)
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 750 ml Vegetable stock (or water)
  • 1 bunch Fresh basil
  • 100 ml Single cream (min 20%)
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 1 tsp Caster sugar
  • 50 g Grated cheese (e.g. Parmesan, optional)
  • 50 g Croutons (optional)