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Roasted Tomato Soup with Fresh Basil Recipe
Roasted Tomato Soup with Fresh Basil Recipe photo by Taste of Home

Roasted Tomato Soup with Fresh Basil Recipe

Publisher Photo
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it's fresh and homemade. —Marie Forte, Raritan, New Jersey
TOTAL TIME: Prep: 40 min. Cook: 5 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 5 min.
MAKES: 6 servings

Ingredients

  • 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 leaves

Nutritional Facts

1 cup (calculated without croutons) equals 107 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. 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 25-30 minutes or until tender, stirring once. Cool slightly.
  2. 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. Yield: 6 servings.
Originally published as Roasted Tomato Soup with Fresh Basil in Taste of Home June/July 2009, p69

Nutritional Facts

1 cup (calculated without croutons) equals 107 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Roasted Tomato Soup with Fresh Basil

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 11, 2014

I made this recipe tonight, didn't blend it, but served it over linguine rigati. It was very good. I liked that I didn't have to poach and peel the tomatoes, as I usually do when making sauce. I doubled the recipe and roasted the tomato mixture for one hour. My family loved it! This recipe really brings out the flavor of the tomatoes and is a great and easy way to use abundant tomatoes and basil from the garden. A definite keeper!

MY REVIEW
Reviewed Jan. 4, 2014

Really disgusting. I couldn't believe it! The skins from the tomatoes caused gross bits in the soup and there really wasn't much flavour. I was dissapointed because of all the good ingredients gone to waste.

MY REVIEW
Reviewed Sep. 24, 2013

Made these with larger tomatoes, but used the weight specified in the recipe. Blended in our Vitamix and didn't reheat in a pot as it all fit in the blender. This was a good recipe, but we have had a better one. Make sure to serve something buttery and crunchy as a side to really compliment this soup.

MY REVIEW
Reviewed Sep. 24, 2013

Made these with larger tomatoes, but used the weight specified in the recipe. Blended in our Vitamix and didn't reheat in a pot as it all fit in the blender. This was a good recipe, but we have had a better one. Make sure to serve something buttery and crunchy as a side to really compliment this soup.

MY REVIEW
Reviewed Sep. 21, 2013

This was very good, but would be better with croutons, melba toast, or buttered toast. We made it in our Vitamix so we didn't have to reheat it as it all fit in the blender.

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