Tomato soup with basil aioli

Here's a wonderful tomato soup packed with flavor, perfect for all seasons.
Prep Time10 mins
Cook Time27 mins
Course: Main Course
Cuisine: American
Keyword: soup, tomato
Servings: 4 servings


  • 1 lb tomatoes
  • 1 lb cherry tomatoes
  • 1 red bell pepper
  • 8 garlic cloves
  • 1 yellow onion
  • 4 tbsp olive oil
  • 1 tbsp dried basil
  • 3 oz. celery stalks thinly sliced
  • 3 tbsp tomato paste
  • 1 vegetable bouillon cube
  • 4 cups water
  • salt and pepper


  • Preheat the oven to 225°C (430°F).
  • Cut the tomatoes in half and divide the pepper lengthwise. Peel the garlic cloves and crush with a knife blade. Peel and cut the onion into wedges.
  • Place all the veggies in a baking tray lined with parchment paper. Salt and pepper generously. Drizzle with olive oil and sprinkle with basil. Combine well.
  • Roast in the oven for 20 minutes or until everything got a nice color. It can even be a little charred.
  • Move the roasted vegetables in a large pot. Add thinly sliced celery and tomato paste. Add water and bouillon cube. Add some salt and bring to a boil. Let simmer for 5 minutes or until the celery gets soft.
  • Blend until smooth with an immersion blender or in a kitchen blender.
  • Mix the ingredients for the aioli and serve with the soup.



If you don't have fresh tomatoes or you're in a hurry, you can also use whole canned tomatoes with no added sugar. Then you don't need to roast them. Reduce the amount of water you add and add 1 tablespoon of smoked paprika powder to tune up the flavor.