Print Options

Back to Roasted Tomato Soup with Fresh Basil >

Include these items:

Select reviews >

Taste of Home Logo

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.


  • 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


  • 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,

2 of 2

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.