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

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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): 107 calories, 5g fat (1g saturated fat), 0mg cholesterol, 411mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 3g 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

Reviews for Roasted Tomato Soup with Fresh Basil

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (6)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 25, 2015

"Very good. I added 1 tsp of sugar. I also pureed for 2-3 minutes to get a smoother texture. Delicious!"

MY REVIEW
Reviewed Sep. 8, 2015

"This soup is outstanding! I doubled the recipe and roasted the veggies for close to an hour. After processing in my blender, I put the mixture through a sieve to remove the skins and seeds. The soup was easy to make, thick, and delicious! I plan on making more with my garden-fresh tomatoes and freezing it to enjoy this winter."

MY REVIEW
Reviewed Sep. 8, 2015

"This is a very good tomato soup recipe. I was afraid it wasn't salty enough somI added a little more. After it sat it was too salty. Lesson leatned is that it's probably salty enough so don't be too quick to add more. P.S. It's really good cold also!"

MY REVIEW
Reviewed May. 14, 2015

"The soup is good, but very chunky. I think an immersion blender would do the best job, rather than a food processor. The roasted tomatoes smelled amazing when I pulled them out of the oven, and the soup is very simple to make."

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!"

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