Roasted Carrot, tomato & Basil Soup

Possibly my best soup creation to date according to the chief tasters in the house. It makes enough for 3 people. So double it if you have more mouths to feed. However its great if your solo as it covers three days lunch! Im slightly shocked at how yummy this turned out considering it was flung together in jig time and from remnants of the veg basket. Enjoy!


  • 15 plum cherry tomatoes
  • 3 medium carrots washed & roughly chopped (skin on)
  • 1 medium onion, peeled and roughly chopped
  • 1 garlic clove
  • large hand full of fresh Basil (remove stems), plus some for decoration
  • 5 sun-dried tomatoes
  • 1 tbsp vegetable bouillon (or veg stock powder)
  • 1 liter boiled water
  • 50 ml fresh cream
  • 1 tbsp olive oil


  • Preheat your oven to 180C (fan).
  • Place 10 of the tomatoes, the carrots, onions and unpeeled garlic into and oven dish. Season, lightly toss in the olive oil. Pop in the oven for about 20 – 25 minutes until the carrots are just softening.
  • Dissolve your bouillon in the boiled water and set aside.
  • Chop the sun-dried tomatoes into slices and remaining fresh tomatoes into halves
    • .
  • Remove the vegetables from the oven, squeeze the garlic from its skin then add to a saucepan along with the sun-dried tomatoes and half of the basil. Simmer for about 5-10 minutes, until the carrots are soft.
  • Now add the remaining tomatoes and continue to simmer for about 5 minutes.
  • Pour all the ingredients, and remaining basil into a blender and blitz until smooth. Just before its ready add in the cream while blending. Pop back in the saucepan to keep warm until ready to serve and to check your seasoning.
  • Serve with a swirl of fresh cream and some fresh basil. Its quiet a creamy soup so will go beautifully with crusty bread.

Note: Any veg stock will do. However the carrots should not be big thick carrots as they lack sweetness. Dried basil will not give the same flavour here. But Fresh coriander is a nice alternative if you don’t have basil.