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?
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Helpful Tips to make Roasted Tomato Basil Soup:
What you will need to make Roasted Tomato Basil Soup:
- Mixing Bowl- I like a variety of mixing bowls and prep bowls and this set has them all.
- 8 Quart Stockpot-
Enjoy!
With love from our simple kitchen to yours.
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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
- Preheat the oven to 400°F.
- 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.
- 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.
- Add the oven-roasted tomatoes (including the liquid on the baking sheet), canned tomatoes, basil, Italian seasoning and chicken broth.
- Bring to a boil and simmer uncovered for 40 minutes.
- 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.
- Serve and enjoy!
Recipe developed by Donna ElickThe Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
This soup sounds so delicious, Donna! I can hardly wait to try it once we have more fresh tomatoes in the garden.
ReplyDeleteyes going to try making this soup....
DeleteThere's nothing better than a nice warm bowl of soup to warm you up on a chilly evening. This tomato soup sounds wonderful! :)
ReplyDeleteThis 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.
ReplyDeleteCan'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:)
ReplyDeleteI often roast vegetables before making soup.It just tastes much better.Looks delicious;)
ReplyDeleteYou 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!
ReplyDeletethis looks amazing... can't wait to try it out... thanks for sharing
ReplyDeleteI 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.
ReplyDeleteI love tomato soup and this looks fabulous--can't wait to try!
ReplyDeleteI 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!
ReplyDeleteI am so happy you enjoyed it. This is a family favorite.
DeleteDo the tomatoes need to be peeled before roasting? Can't wait to try this recipe!
ReplyDeleteThey 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!
DeleteOoops. Sorry, just saw it!!!
ReplyDeleteso add boiling soup mixture to blender... it wont crack if glass? or melt if plastic?
ReplyDeleteAdd 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.
DeleteEnjoy and let us know how it goes.
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��
ReplyDeleteDo you know the nutritional values of this soup?
ReplyDeleteHi Joy, you can use this recipe calculator to get those value. https://www.caloriecount.com/cc/recipe_analysis.php
DeleteEnjoy and let us know how it goes!
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!
DeleteHello. 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.
ReplyDelete