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

Ingredients

  • 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

Instructions

  • 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.

Notes

Tip!

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.
Close

Lorem ipsum dolor sit amet, consectetur
adipiscing elit. Pellentesque vitae nunc ut
dolor sagittis euismod eget sit amet erat.
Mauris porta. Lorem ipsum dolor.

Working hours

Monday – Friday:
07:00 – 21:00

Saturday:
07:00 – 16:00

Sunday Closed

Our socials
About
Loading...