Monday, September 26, 2016

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a rich and comforting bowl of deliciousness with deep tomato flavor and a hint of sweetness from the caramelized roasted tomatoes.

http://www.theslowroasteditalian.com/2011/10/roasted-tomato-basil-soup.html


This family favorite soup recipe really takes your traditional tomato soup to the next level with the roasted tomatoes and a nice mild pepperiness from the basil. It is utterly mind-blowing.

Growing up my mom was one heck of a cook. More of a semi-homemade cook, but let me tell you she gave me a love of cooking that I carried through my life. Years ago, my love for cooking and baking grew and my creativity in the kitchen followed.

I first made this recipe about 5 years ago as I was finding my culinary personality. It was and still is a huge hit in my house and I am sure it will be in yours too!

So what are you waiting for?

Enjoy!

With love from our simple kitchen to yours. 

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Roasted Tomato Basil  Soup close up





Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a rich and comforting bowl of deliciousness with deep tomato flavor and a hint of sweetness from the caramelized roasted tomatoes. This family favorite soup recipe really takes your traditional tomato soup to the next level with the roasted tomatoes and a nice mild pepperiness from the basil. It is utterly mind-blowing.

Ingredients

  • 3 pounds Roma tomatoes, halved lengthwise
  • 1/4 cup extra virgin olive oil 
  • 2 tablespoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 medium sweet onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes 
  • 2 (14.5-ounce) cans diced tomatoes 
  • 2 tablespoons dried basil leaves
  • 1 tablespoon Italian seasoning 
  • 2 (14.5 ounce) cans reduced sodium chicken broth

Instructions

  1. Preheat the oven to 400°F. 
  2. In a large bowl, toss together the tomatoes, 4 tablespoons olive oil, 1 tablespoon salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  3. In an 8-quart stockpot over medium heat, melt butter. Add the onions, garlic and red pepper flakes. Cook until the onions start to brown, about 10 minutes.
  4. Add the oven-roasted tomatoes (including the liquid on the baking sheet), canned tomatoes, basil, Italian seasoning and chicken broth.
  5. Bring to a boil and simmer uncovered for 40 minutes.
  6. Carefully scoop soup into a blender or food processor (be careful not to fill more than 1/2 full) and blend to puree. Then pour through a sieve placed over the soup pot to get seeds and skins out.
  7. Serve and enjoy! 

  


 

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22 comments:

  1. This soup sounds so delicious, Donna! I can hardly wait to try it once we have more fresh tomatoes in the garden.

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  2. There's nothing better than a nice warm bowl of soup to warm you up on a chilly evening. This tomato soup sounds wonderful! :)

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  3. This looks so yummy! I like that there is no heavy cream which makes me feel like it's low fat :) It just looks so herbalicious and yummy. I'm looking forward to the cooler weather next week and whipping up a bowl of this.

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  4. Can't wait to try this soup and love Ina's recipes - they always have such fabulous flavor! Thanks for sharing and love your photos too:)

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  5. I often roast vegetables before making soup.It just tastes much better.Looks delicious;)

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  6. You have no idea how timely this is. I have a ton of tomatoes from my garden and was just wondering how to make soup with roasted tomatoes!

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  7. this looks amazing... can't wait to try it out... thanks for sharing

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  8. I have been looking high and low for a roasted tomato soup recipe that sounds as good as it looks. Yours looks amazing! I can't wait to try this. I just wish I had seen it when my garden was full of tomatoes.

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  9. I love tomato soup and this looks fabulous--can't wait to try!

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  10. I just made this great soup this evening, and added 2 red peppers to the tomatoes as they roasted, and later added 1 stalk of finely diced celery to up the veggie count. My husband suggested adding the diced tomatoes after pureeing, just to make it chunky. Delish and healthy!

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    Replies
    1. I am so happy you enjoyed it. This is a family favorite.

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  11. Do the tomatoes need to be peeled before roasting? Can't wait to try this recipe!

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    Replies
    1. They do not, you can run it through a food mill or just food process it at the end.Enjoy and let us know how it goes!

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  12. so add boiling soup mixture to blender... it wont crack if glass? or melt if plastic?

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    Replies
    1. Add soup after simmer for 40 minutes. I use a ladle to add it to my blender and I have never had an issue. Only fill the blender half way and hold the lid on with a kitchen towel for added protection.

      Enjoy and let us know how it goes.

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  13. This is always my go to soup and Progresso makes a really good one. Can you freeze this soup, in individual servings? Sounds absolutely delish! And, the hint about adding the diced tomatoes AFTER pursuing is perfect for adding the texture I love! Thank you for sharing Ina's recipe��

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  14. Do you know the nutritional values of this soup?

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    Replies
    1. Hi Joy, you can use this recipe calculator to get those value. https://www.caloriecount.com/cc/recipe_analysis.php

      Enjoy and let us know how it goes!

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    2. I don't care much about calorie counts or nutrition but I do want to know if this soup can be frozen and how many servings the recipe makes. Thanks for your time!

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  15. Hello. I am not a great cook but I do love to cook. I saw this recipe and want to know if anyone used frozen tomatoes? I'm very busy and as the tomatoes in my garden started to turn red I froze them for when I'd be ready to make a soup. But can someone tell me if I can use frozen tomatoes and how to use them, thaw? Thanks so much.

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