“A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.” - by Rosa
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
- Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Nutrition
Amount Per Serving (4 total)
- Calories
- 137 cal
- 7%
- Fat
- 10.6 g
- 16%
- Carbs
- 10.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (67)
Rate This Recipe
"The flavors in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and make i..." See moret smoother."
Mary Pat
"I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavor. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have some chun..." See moreks in the soup. Yum!"
MYERSS
"It had the taste I was looking for. I used regular tomatoes, not romas. I only used half of the chicken broth because I wanted it thick. I felt if I used the full one quart it would have been too w..." See moreatery and less tast. I also used about 8 or 9 cloves of garlic. Soooo gooood!!"
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