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Roasted Tomato Soup with Fresh Basil

 Roasted Tomato Soup with Fresh Basil
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
6 ServingsPrep: 40 min. Cook: 5 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 cup (calculated without croutons) equals 107 calories,

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Roasted Tomato Soup with Fresh Basil (continued)

Nutritional Facts: 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.