It is starting to get cooler here in sunny Spain and it’s time to haul out the soup pot and start whipping up some delicious comfy soups. This roasted tomato and basil soup with turkey meatballs is really hearty and a real crowd pleaser plus it’s super simple to whip up for a weeknight meal.
Any meaty tomato can be used and I have also used tinned tomatoes only for this recipe but fresh is always better. I have an excess of basil at the moment and the leaves are absolutely massive so this soup was perfect for using up a large portion of the leaves.
I find roasting the tomatoes before adding them to the stock concentrates their flavour and makes an exponentially better tasting soup. Add the onions to the tray for a bit of char for that added flavour punch.
For the turkey meatballs I kept them really simple, ground turkey, basil, granulated garlic, salt, black pepper, bread crumbs and 1 beaten egg is all I used. Mix thoroughly and then portion out onto a oven tray with a small ice cream scoop. I use this one and it makes life so much easier when portioning out meatballs. place in the oven for 15 minutes and you have meatballs ready to go. Super simple!
PrintRoasted Tomato and Basil Soup with Turkey Meatballs
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A super simple roasted tomato and basil soup topped with turkey meatballs. Yum!
For a vegetarian option omit the meatballs and top with crispy fried tofu or just serve the soup with crusty bread for alight meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 portions
- Category: Mains, Soups
Ingredients
For the soup
1.5kg tomatoes (roma or any plum tomato will work well) halved
1 onion peeled and quartered
4 cloves of garlic finely chopped
Olive oil
1 large carrot peeled and cut into large chunks
2 celery stalks cut into chunks
2tbsp olive oil
1 small tin tomato puree or 3 healthy squirts from a tube
1 big handful of basil leaves
1 tsp sugar
pinch bicarbonate of soda
1 – 1.5 litres of vegetable stock (depending on how thick your soup is)
For the meatballs
500g ground turkey
1 tsp granulated garlic
2 tbsp freshly chopped basil
1/2 tsp ground black pepper
1 tsp kosher salt
4 tbsp dried breadcrumbs
1 egg beaten
Bring it together
Grated Parmesan
Finely chopped basil
Instructions
For the soup
Place the halved tomatoes and quartered onion onto a baking tray and drizzle with olive oil
Place in a 200 degree Celsius oven for 20 minutes until they are soft and starting to brown around the edges
while the tomatoes are roasting add the carrot and celery to a pot with a drizzle of olive oil and saute for 10 minutes.
Add the tomato puree and cook out for 5 minutes
Add the garlic and cook for an additional 1 minute
Add the stock and the now roasted tomato and onion to the pot. Remember to scrape all the goodness of the pan into the pot
Add the sugar and bicarb and salt to taste depending on how salty your stock was
Cook on medium for 30 minutes
For the meatballs
While the soup is cooking add all the ingredients to a large bowl and mix well
Portion out with an ice cream scoop onto an oven tray and bake for 15 minutes at 200 degrees celsius turning often
Set aside
Bringing it together
Once the soup have cooked for 30 minutes add the basil and then puree it with an immersion blender or normal blender. I like to keep it rustic so I do not strain the soup through a sieve but feel free to do so if you want to remove the seeds
Add the meatballs back to the soup in a pot and simmer on low for 15 minutes.
Serve immediately with a sprinkle of Parmesan, basil and a crispy roll.
Keywords: tomato and basil soup, roasted tomato and basil soup, turkey meatballs, easy tomato and basil soup
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