Homemade Roasted Tomato Basil Soup Recipes

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ROASTED GARDEN TOMATO BASIL SOUP



Roasted Garden Tomato Basil Soup image

Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.

Provided by mellie65

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 16

8 tomatoes, cut into 8 wedges
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
3 sprigs fresh thyme, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
½ teaspoon curry powder
3 sprigs fresh thyme, chopped
3 cups chicken broth
1 cup heavy whipping cream
1 cup chopped fresh basil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
  • Bake in preheated oven until very tender and browned, about 2 hours.
  • Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
  • Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g

ROASTED TOMATO SOUP WITH FRESH BASIL



Roasted Tomato Soup with Fresh Basil image

Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil, optional

Steps:

  • Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

HOMEMADE ROASTED TOMATO BASIL SOUP



Homemade Roasted Tomato Basil Soup image

The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Lunch     Soup     Vegan     Vegetarian

Time 1h25m

Number Of Ingredients 18

For the roasted tomatoes
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
½ tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor

Steps:

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
  • While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
  • Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
  • After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 275 kcal, Carbohydrate 35 g, Protein 5.2 g, Fat 16.2 g, SaturatedFat 1.8 g, Fiber 5.5 g, Sugar 25.7 g

ROASTED TOMATO SOUP



Roasted Tomato Soup image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Steps:

  • Preheat oven to 450 degrees F.
  • Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
  • Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  • Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

ROASTED TOMATO SOUP WITH FRESH BASIL FOR 2



Roasted Tomato Soup with Fresh Basil for 2 image

Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.-Marie T Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1-1/4 pounds tomatoes (about 4 medium), halved
1 small onion, quartered
1 garlic clove, peeled and halved
1 tablespoon olive oil
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 fresh basil leaves
Salad croutons and additional fresh basil leaves, optional

Steps:

  • Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly., In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.

Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

TOMATO BASIL SOUP



Tomato Basil Soup image

A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

6 tablespoons butter
1 onion, thinly sliced
15 baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1 (28 ounce) can tomato sauce (such as Hunt's®)
1 (8 ounce) can tomato sauce (such as Hunt's®)
1 ¼ cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
1 ½ cups heavy whipping cream

Steps:

  • Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
  • Heat soup over medium-high heat until hot, about 5 minutes more.

Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g

ROASTED TOMATO BASIL SOUP INA GARTEN



Roasted Tomato Basil Soup Ina Garten image

I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.

Provided by crispychick

Categories     Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 lbs ripe plum tomatoes, cut in half
1/4 cup olive oil, plus
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes (with their juice)
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leave
1 quart chicken stock or 1 quart water

Steps:

  • Preheat the oven to 400 degrees.
  • Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
  • Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
  • Add the oven roasted tomatoes, including the liquid on the baking sheet.
  • Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
  • Taste for seasonings.
  • Serve hot or cold.

Nutrition Facts : Calories 311.8, Fat 20.2, SaturatedFat 5, Cholesterol 15, Sodium 1440.5, Carbohydrate 27.8, Fiber 6.4, Sugar 14.4, Protein 8.7

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Fresh, homemade Tomato Basil Soup. Roasting the tomatoes and onions brings out the best flavors, and it's perfect by itself or served with a gooey grilled cheese sandwich.

Provided by Steph

Categories     Soup

Yield 2-4

Number Of Ingredients 9

9 medium Roma tomatoes (halved)
1 onion (roughly chopped)
1 teaspoon garlic powder
salt and pepper, to taste
2 Tablespoons olive oil
14 fresh basil leaves
1/2 cup heavy cream
1/4 cup butter
1/4 cup shredded Parmesan cheese - optional

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with foil.
  • Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste.
  • Toss with olive oil, then bake for 20-25 minutes, until tender.
  • In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
  • Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn't boil).
  • Serve warm.
  • We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.

Nutrition Facts : Servingsize 1 serving, Calories 1064 kcal, Fat 116 g, SaturatedFat 60 g, Cholesterol 258 mg, Sodium 400 mg, Carbohydrate 6 g, Sugar 3 g, Protein 4 mg

QUICK ROASTED TOMATO BASIL SOUP



Quick Roasted Tomato Basil Soup image

Make and share this Quick Roasted Tomato Basil Soup recipe from Food.com.

Provided by Marsha Hamner

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15 ounce) cans diced fire-roasted tomatoes
1/2 cup low sodium chicken broth
10 large fresh basil leaves, chopped, plus more
fresh basil leaf, for garnish
1/4 teaspoon salt
1/2 cup cream

Steps:

  • 2 tablespoons extra-virgin olive oil
  • 1 frozen diced onion
  • 1 teaspoon minced garlic
  • 1/2 cup dry vermouth
  • 3 (15-ounce) cans roasted diced tomatoes
  • 1/2 cup low-sodium chicken broth
  • 10 large fresh basil leaves, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/2 cup cream.

Nutrition Facts : Calories 164.6, Fat 16.2, SaturatedFat 6.8, Cholesterol 33.2, Sodium 165.6, Carbohydrate 4.3, Fiber 0.5, Sugar 1.3, Protein 1.6

ROASTED TOMATO BASIL SOUP RECIPE BY TASTY



Roasted Tomato Basil Soup Recipe by Tasty image

Here's what you need: olive oil, yellow onion, celery, garlic, kosher salt, pepper, crushed tomato, tomato paste, baking soda, vegetable broth, fresh thyme, fresh basil, bread bowls

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 yellow onion, diced
1 celery, diced
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon pepper
2 cans crushed tomato, 28 ounce (795 G) cans
2 tablespoons tomato paste
½ teaspoon baking soda
6 cups vegetable broth
2 sprigs fresh thyme
¼ cup fresh basil, sliced
8 bread bowls, for serving

Steps:

  • In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
  • Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
  • Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
  • Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 1477 calories, Carbohydrate 204 grams, Fat 55 grams, Fiber 9 grams, Protein 35 grams, Sugar 31 grams

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY



Slow-Cooker Roasted Tomato Basil Soup Recipe by Tasty image

Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 12

2 lb tomato
1 red bell pepper
1 medium yellow onion
6 cloves garlic
½ cup olive oil
kosher salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon tomato paste
2 cups vegetable stock
½ cup fresh basil leaves

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
  • Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
  • Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
  • Cover and cook on high for 2 hours.
  • Using an immersion blender or a standing blender, puree the soup until creamy.
  • Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
  • Ladle the warm soup into bowls and garnish with more basil.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams

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From recipe30.com


ROASTED TOMATO BASIL SOUP - MANTITLEMENT
2021-07-21 Roast the tomatoes for 35-40 minutes until shriveled and caramelized. Add the 2 tablespoons of oil to a dutch oven or soup pot. Add the onions, salt and pepper and cook while stirring for 7-8 minutes until the onions have softened. Stir in the garlic and cook for one minute longer. Add the tomatoes, basil and chicken broth.
From mantitlement.com


ROASTED TOMATO SOUP - TASTES BETTER FROM SCRATCH
2020-10-29 Roast in preheated oven for 45 minutes. Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes. Add the canned plum tomatoes, chopped basil, thyme, and stock. Add the oven roasted tomatoes, including ...
From tastesbetterfromscratch.com


ROASTED TOMATO AND VEGETABLE SOUP RECIPE - COOK.ME RECIPES
2022-05-26 Cook onion, celery, carrots, and garlic. 6. Heat 1 tablespoon of olive oil in a 4-quart Dutch oven over medium heat. Add 1 chopped onion, 1 sliced stalk celery, 1 chopped carrot, and 1 teaspoon minced garlic and sauté for 5 minutes. 2.
From cook.me


BEST ROASTED TOMATO BASIL SOUP RECIPE - THEYELLOWTABLE
Arrange the tomatoes, cut side up, on the baking sheet and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper. Roast for 35 to 40 minutes, or until softened and beginning to brown. Remove from the oven and let cool slightly. Meanwhile, in a large pot, saute the onion in the remaining 2 tablespoons olive oil over medium ...
From theyellowtable.com


ROASTED CARROT AND TOMATO SOUP WITH BASIL RECIPES
1 lb carrots, peeled, cut into 1/2-inch slices (about 4 large carrots) 2 small onions, halved and thinly sliced (about 2 cups) 4 cloves garlic: 1/4 cup olive oil
From recipes.servegame.org


HOMEMADE ROASTED TOMATO BASIL SOUP | 100K RECIPES
Step 1. Slice the tomatoes lengthways and add to a baking tray lined with foil. Add some olive oil, black pepper and salt then roast for 1 hour on 190 degrees. Step 2. In a pan sauté onions in some olive oil, then add minced garlic, thyme and a large can of San Marzano tomatoes.
From 100krecipes.com


ROASTED TOMATO BASIL SOUP {FRESH TOMATOES} - TWO PEAS & THEIR …
2020-09-16 Place the baking sheet in the oven and roast for 45 minutes until tomatoes are soft and juicy. Remove the roasted garlic from the peels give them a rough chop. Set aside. In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes.
From twopeasandtheirpod.com


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