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Roasted Tomato Soup with Fresh Basil for 2

Total Time

Prep: 40 min. Cook: 5 min.


2 servings

Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.—Marie T Forte, Raritan, New Jersey


  • 1-1/4 pounds tomatoes (about 4 medium), halved
  • 1 small onion, quartered
  • 1 garlic clove, peeled and halved
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 fresh basil leaves
  • Salad croutons and additional fresh basil leaves, optional


  1. Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly.
  2. In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.

Nutrition Facts

1 cup: 129 calories, 7g fat (1g saturated fat), 0 cholesterol, 606mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

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