Roasted Tomato Basil Soup

After two months of not stepping out of the house, when my husband and I did our first quarantine grocery shopping, we went all out and bought lots of fresh green herbs. Putting them to good use, the very same day, we ended up making our all-time favourite tomato soup wonderfully flavoured with basil, rosemary and thyme.


  • 5 Tomatoes
  • 2 Onions
  • 4-5 Garlic Cloves
  • 8-10 Basil Leaves
  • 4 Rosemary Steam
  • 2 Thyme Steam
  • 2 Oregano Steam
  • 1 Tsp Chili Flakes
  • 1 Tsp Black Pepper Powder
  •  1 Tsp Dry Oregano’s
  • 1 Tsp Dry Parsley
  •  4-5 Tsp Olive Oil
  • 1 Cup Water
  • Salt to Taste


Prep: 10 minutes
Cooking: 30 minutes

  1. Cut the tomatoes and onions into pieces and place them in an olive oil greased oven (OTG) tray. Add garlic cloves with the skin and season it with 2 rosemary and thyme stems along with chilli flakes, oregano and parsley. Sprinkle black pepper and salt. Now add 2-3 tsp olive oil and mix well (to ensure everything is coated well with oil).
  2. Roast them for approximately 20 minutes in the oven at 200-degree Celsius.
  3. Remove the tray from the oven and let them cool down completely. Grind it all in a mixer and add some water to it. Your roasted tomato puree is ready.
  4. Now heat 2 tsp olive oil in a frying pan. Add the roasted tomato puree along with some oregano, thyme stems and basil leaves (add salt if needed). Cook for 3-4 minutes.
  5. Serve hot with garlic bread.