An Italian starter dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 1 h

Organic sourcing

Tomatoes are on the Dirty Dozen due to high pesticide residue, so it's worth buying them organic. Basil also benefits from organic due to its delicate nature.

Ingredients

• 1.5 kg ripe tomatoes
• 1 large onion
• 4 cloves garlic
• 3 tbsp extra-virgin olive oil
• 1 bunch fresh basil
• 1 tsp sea salt
• to taste black pepper
• 3 cups vegetable stock (ideally homemade)
• 1 tbsp balsamic vinegar

Method

1. Preheat the oven to 200°C (400°F).
2. Cut the tomatoes into halves and place them on a baking sheet, cut side up.
3. Slice the onion into wedges and scatter them and the garlic cloves (unpeeled) around the tomatoes.
4. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
5. Roast in the oven for 35-40 minutes until the tomatoes are soft and lightly caramelized.
6. Peel the roasted garlic cloves and transfer all the roasted ingredients to a blender.
7. Add the vegetable stock, balsamic vinegar, and most of the basil, reserving a few leaves for garnish. Blend until smooth.
8. Pour the soup into a pot and heat gently until warm, adjusting seasoning if needed.
9. Serve hot, garnished with the reserved basil leaves and a drizzle of the remaining olive oil.

Notes

• Add chili flakes for a spicy kick.
• Serve with crusty gluten-free bread.
• Can be made ahead and stored in the fridge for 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.