Roasted Tomato Soup with Basil Recipe

Be the first to add a review
Publisher Photo
Using canned whole tomatoes means this recipe can easily be made throughout the year. The secret to the soup's great taste is fresh basil...the more the better as far as I'm concerned!
Recommended: 25 Fresh Basil Recipes
TOTAL TIME: Prep: 40 min. Cook: 50 min.
MAKES:11 servings
TOTAL TIME: Prep: 40 min. Cook: 50 min.
MAKES: 11 servings


  • 2 cans (28 ounces each) whole tomatoes, undrained
  • 1 carton (32 ounces) chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 can (6 ounces) tomato paste
  • 1/3 cup balsamic vinegar
  • 1/4 cup thinly sliced fresh basil leaves
  • 3 fresh thyme sprigs
  • 1 large onion, finely chopped
  • 1/4 cup plus 2 tablespoons packed brown sugar, divided

Nutritional Facts

1 cup: 120 calories, 1g fat (0 saturated fat), 2mg cholesterol, 899mg sodium, 25g carbohydrate (14g sugars, 3g fiber), 5g protein.


  1. Drain whole tomatoes, pouring juice into a Dutch oven; set tomatoes aside. Add the chicken broth, crushed tomatoes, condensed chicken broth, tomato paste, vinegar, basil and thyme to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until slightly thickened.
  2. Pierce reserved tomatoes; place in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with onion and 1/4 cup brown sugar. Bake at 450° for 20-30 minutes or until onion is tender. Cool slightly and chop.
  3. Discard thyme sprigs from soup. Stir in roasted tomato mixture and remaining brown sugar; heat through. Serve warm or cold. Yield: 11 servings.
Originally published as Roasted Tomato Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p240

Reviews for Roasted Tomato Soup with Basil

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image