Roasted Tomato Soup With Basil 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

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
  • Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
  • Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.

ROASTED TOMATO SOUP WITH BASIL



Roasted Tomato Soup With Basil image

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

Provided by pamela t.

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 1/2 lbs tomatoes
1 small onion
2 garlic cloves
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
12 fresh basil leaves
crouton

Steps:

  • Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
  • Place tomatoes, garlic and onion in a greased 15"x10" x 1 "inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
  • Bake at 400°F for 25-30 minutes or until tender; stirring once. Cool slightly.
  • In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.

Nutrition Facts : Calories 95.1, Fat 5.1, SaturatedFat 0.7, Sodium 401.7, Carbohydrate 12.1, Fiber 3.6, Sugar 7.5, Protein 2.6

ROASTED CARROT AND TOMATO SOUP WITH BASIL



Roasted Carrot and Tomato Soup with Basil image

Categories     Soup/Stew     Tomato     Vegetable     Roast     Vegetarian     High Fiber     Basil     Carrot     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds plum tomatoes, halved lengthwise
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups water
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh basil

Steps:

  • Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
  • Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
  • Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

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

ROASTED TOMATO SOUP



Roasted Tomato Soup image

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Provided by Cindy Anschutz Barbieri

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

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g

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

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

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