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In the kitchen - Apr/May 2022

Roasted tomato & basil soup

Roasted tomato & basil soup

Just as the weather starts turning we have an excuse to start making soups. Here’s one of my favourite and really easy to make.


  • 1 1/2 kg cherry tomatoes, halved
  • 6 cloves garlic, smashed
  • 2 small onions, quartered
  • 3 tablespoons extra virgin olive oil
  • salt and fresh ground pepper, to taste
  • 1 cup fresh basil leaves
  • 4 to 5 cups low sodium vegetable stock
  • 1/4 cup cream ◦ grated parmesan cheese, for garnish,
  • sliced fresh basil leaves, for garnish Instructions

  1. Preheat oven to 180 degrees.
  2. Line a large baking sheet with foil and set aside. You can also use 2 smaller baking sheets.
  3. In a large mixing bowl combine halved tomatoes, garlic, onions, olive oil, salt and pepper; toss to coat. ◦ Spread tomato mixture on prepared baking sheet.
  4. Roast for 20 to 25 minutes, or until tender, stirring couple of times during the process.
  5. Remove from oven and transfer roasted vegetables to a soup pot.
  6. Stir in basil leaves and add in vegetable stock; blend with an immersion blender until smooth. OR blend in small batches in a blender.
  7. Stir or blend in heavy cream, taste for seasonings and adjust accordingly.
  8. Ladle into soup bowls and garnish with parmesan cheese and slices of basil.

Janina Clinning

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