Next Level Tomato Soup Recipe

Introduction

This next level tomato soup transforms simple ingredients into a rich, flavorful dish perfect for any season. Roasting the tomatoes and slow-cooking the onions create deep, complex flavors, while optional basil oil and crunchy parmesan croutons add a fresh and satisfying finish.

Ingredients

• 1.2kg ripe tomatoes of your choice (plum recommended), halved
• 6 garlic cloves, sliced
• ½ red chilli, sliced (optional)
• 30g golden caster sugar
• 1 tsp dried oregano
• 100ml red wine vinegar
• 100ml olive oil
• 1 large bunch of basil
• 2 onions, sliced
• 400ml vegetable stock
• 200g white bread (sourdough or another whole loaf), crusts trimmed
• 2 tbsp olive oil (for croutons and cooking)
• 10g parmesan or vegetarian alternative, finely grated (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Line a large, shallow roasting tin with baking parchment. Arrange the halved tomatoes cut-side up in the tin. Season generously with salt, then scatter over the garlic, chilli if using, 1 tsp of the sugar, and the oregano. Drizzle with 1 tbsp red wine vinegar and 1 tbsp olive oil.
2. Step 2: Roast the tomatoes for 45 minutes until they are shriveled and have released plenty of juice.
3. Step 3: To make the croutons, tear the bread into small pieces and place them on a baking tray. Drizzle with 2 tbsp olive oil and sprinkle with parmesan if using. Toss to coat evenly. Bake alongside the tomatoes for 20-25 minutes, tossing occasionally until golden and crunchy. Set aside to cool.
4. Step 4: While the tomatoes roast, set aside a large handful of basil leaves and reserve the stalks and remaining sprigs. Heat 2 tbsp olive oil in a saucepan over medium-low heat. Add the sliced onions and a pinch of salt, cooking for 20 minutes until soft and sticky.
5. Step 5: Stir in the remaining sugar, then pour in the rest of the red wine vinegar. Bring to a boil, then reduce to a simmer and cook for 3-5 minutes until the onions break down slightly and the liquid is syrupy.
6. Step 6: Add the roasted tomatoes with their juices to the pan, then pour in the vegetable stock. Scatter over the reserved basil stalks and sprigs. Stir to combine, bring to a boil, then reduce heat and simmer for 20 minutes until the tomatoes break down into a chunky sauce.
7. Step 7: Remove from heat and let cool slightly. Blend the soup using a food processor, blender, or hand blender until smooth or to your preferred texture. For an ultra-smooth soup, strain through a sieve.
8. Step 8: Crush the reserved basil leaves with a pinch of salt to form a paste using a pestle and mortar. Stir this basil paste into the remaining olive oil to create a basil oil.
9. Step 9: Reheat the soup gently until piping hot. Serve in bowls, drizzling with the bright green basil oil and topping with the crunchy parmesan croutons if using.

Tips & Variations

• Use slightly stale bread for croutons—they crisp up better in the oven.
• For a spicier kick, add more red chilli or a pinch of cayenne pepper when roasting.
• Pass the blended soup through a sieve for an extra smooth and velvety texture.
• Make it vegan by omitting the parmesan or using a plant-based alternative.
• Try adding a splash of cream or coconut milk for a richer soup.

Storage

Store the soup in a non-metallic airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave until piping hot. The soup also freezes well for up to three months; thaw overnight in the fridge before reheating. Keep croutons separate and add just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors deepen. Make it ahead and store in the fridge or freeze for longer storage.

What can I substitute for red wine vinegar?

If you don’t have red wine vinegar, apple cider vinegar or white wine vinegar are good alternatives that provide a similar tangy brightness.

Next Level Tomato Soup Recipe

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★★★★★

4.8 from 89 reviews

• Author: Cleo
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This next-level tomato soup recipe elevates classic tomato soup with roasted ripe tomatoes, garlic, and chili, complemented by a rich, syrupy onion base and fresh basil oil. The soup is blended to a smooth texture and served with optional crunchy parmesan croutons, making for a comforting and flavorful dish perfect for any season.

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Ingredients

Scale 1x2x3x

Tomato Soup

• 1.2kg ripe tomatoes (plum preferred), halved
• 6 garlic cloves, sliced
• ½ red chilli, sliced (optional)
• 30g golden caster sugar
• 1 tsp dried oregano
• 100ml red wine vinegar, divided
• 100ml olive oil, divided
• 1 large bunch of basil
• 2 onions, sliced
• 400ml vegetable stock

Croutons (optional)

• 200g white bread (sourdough or whole loaf), crusts trimmed
• 2 tbsp olive oil
• 10g parmesan or vegetarian alternative, finely grated (optional)

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Instructions

1. Roast the Tomatoes: Heat the oven to 200C/180C fan/gas 6. Line a large shallow roasting tin with baking parchment and arrange the halved tomatoes cut-side up. Season generously with salt, scatter with sliced garlic, optional chili, 1 tsp sugar, and dried oregano. Drizzle with 1 tbsp red wine vinegar and 1 tbsp olive oil. Roast for 45 minutes until the tomatoes are shriveled and have released plenty of juice.
2. Prepare Croutons (Optional): Tear bread into small pieces and place on a baking tray. Drizzle with 2 tbsp olive oil, sprinkle with grated parmesan if using, and toss to coat. Bake alongside the tomatoes for 20-25 minutes, tossing occasionally until golden and crunchy. Remove and cool; can be stored airtight for one day.
3. Cook Onions: Reserve a large handful of basil leaves and stalks separately. Heat 2 tbsp olive oil in a saucepan or frying pan over medium-low heat. Add sliced onions and a pinch of salt, cooking for 20 minutes until soft and sticky. Stir in remaining sugar, then pour over remaining 99 ml vinegar. Bring to a boil and simmer for 3-5 minutes until syrupy.
4. Simmer Soup: Add the roasted tomatoes with their juices into the pan with onions. Pour in vegetable stock and scatter basil stalks and whole sprigs. Stir well, bring to the boil, then reduce heat and simmer for 20 minutes until tomatoes break down into chunky sauce.
5. Blend Soup: Remove from heat and cool slightly. Transfer soup in batches to a food processor or use an immersion blender to blitz until smooth or to desired texture. For extra smoothness, optionally pass through a sieve. Cool completely before storing; keeps chilled up to three days or frozen up to three months.
6. Make Basil Oil: Crush reserved basil leaves with a pinch of salt into a paste using a pestle and mortar. Stir into remaining olive oil to create a bright green basil oil.
7. Reheat and Serve: Reheat soup gently until piping hot. Ladle into bowls, drizzle basil oil on top, and scatter with optional parmesan croutons. Serve immediately.

Notes

• Use ripe, flavorful tomatoes such as plum for best flavor.
• Chill or freeze soup for meal prep convenience.
• Parmesan croutons add texture and umami but can be omitted for a vegan version.
• Adjust chili quantity for desired heat level or omit if preferred.
• Passing soup through a sieve creates a silky texture ideal for elegant presentation.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Roasting
• Cuisine: European

Keywords: tomato soup, roasted tomato soup, basil oil, parmesan croutons, vegetarian soup, comforting soup