Recipe: Delicious Roasted Tomato Basil Soup

Recipe: Delicious Roasted Tomato Basil Soup Delicious, fresh and tasty.

Roasted Tomato Basil Soup. Sprinkle with thyme, salt and pepper; toss to coat. The best homemade tomato basil soup recipe made with roasted fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This tomato basil soup recipe is full of flavor and the best way to use up fresh tomatoes from your garden!

Hands down the toddler's favorite meal is tomato basil soup with crackers, rolls, or a baguette for dipping.

Can I use only canned tomatoes?

Yes, but you won't get the deep roasted taste from roasting fresh tomatoes.

You can cook Roasted Tomato Basil Soup using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Roasted Tomato Basil Soup

1. You need of large hothouse tomatoes, seeded and sliced into 4.

2. It’s of large onion, chopped.

3. Prepare of sliced tomatoes (28oz.), with their juices.

4. Prepare of kosher salt.

5. It’s of black pepper.

6. You need of garlic, minced.

7. Prepare of unsalted butter.

8. It’s of red pepper flakes.

9. It’s of basil leaves.

10. Prepare of fresh thyme leaves.

11. Prepare of chicken stock.

12. You need of olive oil.

13. It’s of olive oil, to sauté.

14. It’s of heavy whipping cream.

Roasted tomato soup is all about the fresh tomatoes, which are oven roasted until sweet and caramelized, then simmered in chicken stock with ton of fresh basil.

Not to mention the crushed red pepper flakes, which add a slight kick to the soup.

The soup is pureed in a blender instead of passing it through a food mill.

There is so much I love about this roasted tomato basil soup.

Roasted Tomato Basil Soup instructions

1. Preheat oven to 400°F. In a bowl, toss the seeded sliced tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes,in one layer on a baking sheet and roast for 45 minutes..

2. Meanwhile, in a large pot over medium heat, using the 2 tablespoon olive oil and 2 tablespoon butter, saute the onions, garlic, and red pepper flakes for 10 minutes until the onions start to brown..

3. Add the canned tomatoes, basil, thyme, and chicken stock. Turn down the heat to low..

4. Remove the roasted tomatoes out of the oven when done. Carefully peel off the skin on all of the tomatoes. Add the tomatoes, including the liquid from the baking sheet to the pot mixture..

5. Turn the heat back up to medium and bring the pot to a boil..

6. Add the heavy cream into the pot and simmer uncovered for 40 minutes..

7. Use a blender to chop the tomatoes into smaller pieces and pulse it for 1 second on and 1 second off. Do this three times..

8. Season with more salt and pepper if needed. Add chopped fresh basil to garnish. Serve hot..

First, this is a heart-healthy, Mediterranean diet-approved tomato soup.

And it's pretty much, as my teenage kid would say, "flavor bomb!" The flavoring process begins immediately with roasting our tomatoes as the base for this.

With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer.

Add the oven-roasted tomatoes and stock to the pot and bring to a boil.

Transfer the roasted vegetables to a slow cooker.