Roasted Tomato Basil Soup Recipes

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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 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 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 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 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

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

I got this soup from a slow cooker cookbook, but you can also make it on the stovetop. In my opinion, it's the perfect consistency, with a few chunks of tomatoes and a slightly cream sauce. Serve with fresh bread...Mmm:-D

Provided by Stephanie Z.

Categories     Vegetable

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 (28 ounce) cans whole tomatoes
1 medium onion, chopped finely
2 tablespoons brown sugar
6 ounces tomato paste
2 cups chicken broth (or vegetable if you prefer)
5 garlic cloves, pressed
1/4 teaspoon allspice
1/4 cup fresh basil, shredded (about 10 large leaves)
5 ounces evaporated milk
salt and pepper, to taste

Steps:

  • Preheat oven to 450°F.
  • Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
  • Line a baking sheet with aluminum foil and spray with cooking spray.
  • Place tomatoes in a single layer on foil.
  • Sprinkle with brown sugar and chopped onion.
  • Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
  • Dice tomatoes, careful of the hot juice!
  • In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
  • If using a pot, simmer for 4-6 hours over low heat.
  • In a crock pot, cook for 8 hours on low.
  • Add basil, evaporated milk, salt, and pepper,.
  • Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!

Nutrition Facts : Calories 148.8, Fat 3, SaturatedFat 1.4, Cholesterol 6.8, Sodium 522.3, Carbohydrate 26.6, Fiber 5.1, Sugar 16.5, Protein 7.3

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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Top Asked Questions

What is the best way to cook Tomato Basil soup?
This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor. And over-the-top good with grilled cheese sandwiches. Preheat oven to 375°F. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper. Roast tomatoes for 1 hour.
How to roast Tomatoes for Soup?
Roasting tomatoes is a really simple way to add a delicious depth of flavor to your soup. Wash and halve the tomatoes. You don’t have to peel the tomatoes, the tomato skins will intensify the flavor of the soup. Line a large baking sheet with parchment paper and place the halved tomatoes on top.
How do you make tomato soup with onions and garlic?
Watch how to make this recipe. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. 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.
What are the ingredients in tomato basil soup?
We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender -- this will form the base of this soup, giving it a rich, deep flavor. This Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients.

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