Roasted Tomato Soup with Fresh Basil
Total TimePrep: 20 min. Bake: 25 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, optional
- 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.
Nutrition Facts1 cup (calculated without croutons): 107 calories, 5g fat (1g saturated fat), 0 cholesterol, 411mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.
Feb 17, 2017
I did not care for this at all. I love tomato soup in many variations and was really surprised and disappointed. I made a Roasted Yellow Tomato Soup with Goat Cheese and Pesto Croutons from this same issue about a month ago that was delicious. The biggest difference is that one called for broth, milk and cream and this one is strictly veggies.
Sep 21, 2016
Simple preparation and it tastes amazing! I threw in a hot pepper for roasting as well, and adjusted the salt after pureeing it. Delicious soup!
Aug 19, 2016
This is the best tomato soup ive ever made. Roasting makes all the difference!!
Sep 25, 2015
Very good. I added 1 tsp of sugar. I also pureed for 2-3 minutes to get a smoother texture. Delicious!
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.
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!
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.
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!
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.
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.
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