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.

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. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

---

Author: Donna Elick

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! 

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

Recipe developed by Donna ElickThe Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.

  

 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.