Roasted Tomato Basil Soup Recipe By Tasty

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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

TOMATO BASIL SOUP RECIPE BY TASTY



Tomato Basil Soup Recipe by Tasty image

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

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 12

1 tablespoon oil
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons tomato paste
¼ cup fresh basil
28 oz crushed tomato, 2 cans
6 cups vegetable broth
½ teaspoon baking soda
2 sprigs fresh thyme

Steps:

  • Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
  • Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
  • Lower heat and cover, simmering for 15 minutes.
  • Uncover and remove thyme.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Allow to cool 2 minutes and serve topped with basil.
  • Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup 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 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. 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 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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

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

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

CONTEST-WINNING ROASTED TOMATO SOUP



Contest-Winning Roasted Tomato Soup image

Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

15 large tomatoes (5 pounds), seeded and quartered
1/4 cup plus 2 tablespoons canola oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup heavy whipping cream
Fresh basil leaves, optional

Steps:

  • Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.

TOMATO BASIL SOUP



Tomato Basil Soup image

After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. -Chris Baker of South Lake Tahoe, California

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

4 medium carrot, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
1 can (29 ounces) tomato puree
5 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).

Nutrition Facts : Calories 201 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1004mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein.

STOVETOP TOMATO BASIL SOUP RECIPE BY TASTY



Stovetop Tomato Basil Soup Recipe by Tasty image

Here's what you need: goya tomato soup, fresh basil, fresh thyme, fresh sage, salt and pepper mix

Provided by Ocean Konte

Yield 5 servings

Number Of Ingredients 5

2 cans goya tomato soup
fresh basil, to taste
fresh thyme, to taste
fresh sage, to taste
salt and pepper mix, to taste

Steps:

  • Over medium heat, fill a small pot with 4 cups (960 ml) of water. Add canned tomato soup to the pot and season with ~10 shakes of pepper.
  • Stir the soup and season with basil, thyme, and sage
  • Continue stirring for five minutes. Then cover and let simmer for 10 minutes.
  • Stir for 2 more minutes and add more salt, pepper, and herbs, to taste.
  • Allow the soup to cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 66 calories, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams

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 AND GRILLED CHEESE RECIPE BY TASTY



Roasted Tomato Soup And Grilled Cheese Recipe by Tasty image

Here's what you need: olive oil, roma tomato, small white onion, garlic, McCormick® Savory Spice Blend, kosher salt, fresh ground black pepper, vegetable stock, arborio rice, canned diced tomato, balsamic vinegar, fresh basil, sourdough bread, unsalted butter, McCormick® Savory Spice Blend, cheddar cheese, havarti cheese

Provided by Tasty

Yield 8 servings

Number Of Ingredients 17

¼ cup olive oil
2 lb roma tomato, about 10, halved lengthwise, seeds removed
1 small white onion, peeled and roughly chopped
1 head garlic, peeled and crushed
2 tablespoons McCormick® Savory Spice Blend
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon fresh ground black pepper, plus more to taste
4 cups vegetable stock
¼ cup arborio rice
28 oz canned diced tomato, 1 can
1 tablespoon balsamic vinegar
fresh basil, chopped, for garnish
8 slices sourdough bread
½ cup unsalted butter, softened, 1 stick
2 teaspoons McCormick® Savory Spice Blend
8 oz cheddar cheese, sliced
8 oz havarti cheese, sliced

Steps:

  • Roasted Tomato Soup
  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
  • Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
  • Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
  • In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
  • Blend the soup with an immersion blender until completely smooth and creamy.
  • Ladle into bowls and top with basil.
  • Enjoy!
  • Grilled Cheese
  • If not already on, preheat the oven to 300˚F (150˚C).
  • Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
  • In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
  • Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
  • Cut in half on the diagonal and serve warm with roasted tomato soup.
  • Enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 60 grams, Fat 67 grams, Fiber 4 grams, Protein 21 grams, Sugar 18 grams

RUSTIC STYLE ROASTED TOMATO BASIL SOUP



Rustic Style Roasted Tomato Basil Soup image

This is a delicious and robust soup that is low in fat and full of flavor. Good way to use up those tomatoes and basil growing in your back yard or at the supermarket :) It is sure to become your go to comfort soup.

Provided by Ashly1021

Categories     Vegetable

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 1.Preheat oven to 400 degrees F.
  • 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
  • 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
  • 5.Add the canned tomatoes, basil, thyme, and stock.
  • 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  • 7.Bring to a boil and simmer uncovered for 40 minutes.
  • 8.Taste for seasonings.

ROASTED TOMATO SOUP WITH FRESH BASIL



Roasted Tomato Soup With Fresh Basil image

This is a recipe from the free LCBO magazine that is published 6 times a year and is only available at liquor stores in Ontario.

Provided by maryL in Canada

Categories     Short Grain Rice

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

8 -10 large roma tomatoes
3 unpeeled garlic cloves
2 tablespoons olive oil, divided
1 cup chopped onion
1 stalk celery, sliced
1 large carrot, sliced
4 cups chicken broth
1/4 cup arborio rice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup fresh basil
1/2 cup whipping cream or 1/2 cup sour cream

Steps:

  • Preheat oven to 400 degrees.
  • Core tomatoes; slice in half lengthwise and place cut side up on large baking sheet that has sides.
  • Place unpeeled garlic cloves in centre area of pan.
  • Drizzle with 1 tbsp of olive oil and roast uncovered, for 45 minutes or til lightly brown and very soft.
  • Meanwhile, heat remaining olive oil in large saucepan on medium heat. Add onion, celery and carrot.
  • Cook stirring often for about 5 minutes or til softened.
  • Pour stock in and the rice.
  • Bring to a boil, stirring often, cover and reduce heat so mixture simmers for 25 minutes or til rice is very soft.
  • Add tomatoes and garlic squeezed from peels into stock; simmer 10-15 minutes.
  • Puree in batches in food processor or blender.
  • Sieve soup, discarding solids. Stir in sugar, salt and pepper. Stir in basil, taste and more seasonings as needed. Reheat. Serve
  • with a swirl whipping cream or sour cream and a grinding of pepper.

Nutrition Facts : Calories 153.5, Fat 9.8, SaturatedFat 4.1, Cholesterol 20.4, Sodium 474.9, Carbohydrate 12.8, Fiber 1.8, Sugar 4.2, Protein 4.2

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

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2020-03-22 How to Make Roasted Tomato Basil Soup. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer …
From camilamade.com
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BEST EVER ROASTED TOMATO BASIL SOUP | THE HEALTHY MAVEN
2021-08-31 Preheat oven to 400 degrees F. Place tomatoes face down in a 9 x 13 inch baking dish and drizzle with 2 tbsp of olive oil and then sprinkle with sea salt. Roast for 45 minutes. …
From thehealthymaven.com
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HOMEMADE ROASTED TOMATO BASIL SOUP RECIPE - STACY LYN HARRIS
Preheat oven to 450 degrees. Stem and half tomatoes lengthwise, and then place tomatoes cut-side down on a lined cookie sheet and roast for 10 minutes. When tomatoes are cool enough …
From stacylynharris.com
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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 …
From tastesbetterfromscratch.com
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EASY TOMATO BASIL SOUP - THESTAYATHOMECHEF.COM
Add in the chicken broth, diced tomatoes, salt, and pepper. Bring it to a boil and simmer for about 10 -15 minutes. Remove from heat. Add the fresh basil leaves, Use a handheld immersion …
From thestayathomechef.com
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CREAMY ROASTED TOMATO BASIL SOUP - BAKE IT WITH LOVE
2021-04-07 Place them under the broiler for 15 - 20 minutes, turning the tomatoes periodically with tongs to make sure all sides are roasted. Put the olive oil in a stockpot or large saucepan …
From bakeitwithlove.com
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ROASTED TOMATO BASIL SOUP, TESTED AND TRIED VEGAN
2018-10-16 Clean and wash tomatoes. Heat oven at 400 degrees F. Quarter tomatoes and spread them on a greased baking tray along with carrots and garlic cloves. Feel free to add …
From ruchiskitchen.com
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ROASTED TOMATO BASIL SOUP FOR TWO - CHILI TO CHOC
2022-01-05 How To Make Roasted Tomato Basil Soup. Roast - In an oven safe dish or a baking tray lined with parchment paper put the tomatoes, onion and garlic. Roast at 200 °C …
From chilitochoc.com
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CREAMY ROASTED TOMATO BASIL SOUP WITH FRESH TOMATOES (VEGAN)
2021-09-15 First, preheat the oven to 425°F. Next, wash and de-stem the tomatoes. Depending on the size of the fruit, cut them into halves, quarters, or sixths. Keep in mind that everything …
From homesteadandchill.com
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ROASTED TOMATO SOUP RECIPE | MY TASTY CURRY
2020-10-29 Prepare the tomatoes: Add the tomatoes to baking pan, drizzle with olive oil. Season with salt and pepper. Roast Tomatoes: Put this baking pan in preheated oven and bake for …
From mytastycurry.com
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A STEP BY STEP GUIDE TO EASY ROASTED TOMATO BASIL SOUP
2021-10-05 Directions. Preheat the oven to 450°F. Place halved tomatoes on baking sheet along with the garlic and shallots. Drizzle with olive oil, sprinkle with salt and pepper and …
From oliveandmango.com
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Top Asked Questions

How do you make tomato basil soup?
Roasting tomatoes brings out their flavour in this simple to make and delicious tomato basil soup. Preheat oven to 400°. Use an immersion blender to puree right in the pot, or, transfer in batches to a blender or food processor, remembering to open the steam vent. Add chopped fresh basil, and salt and pepper to taste. Garnish with more fresh basil.
How to make tomato soup with roasted vegetables?
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.
Is roasted tomato basil soup healthy?
Yes, yes, and profoundly… yes! This roasted tomato basil soup is gluten-free, vegetarian, vegan, dairy-free, Paleo, and low-fat! Not to mention, it is loaded with: The antioxidant lycopene, a huge protector against heart disease and cancer. 50% of your daily Vitamin A per serving. 75% of your daily Vitamin C per serving.
How to cook tomato basil and garlic pasta?
Directions Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through.

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