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Roasted Garden Tomato Basil Soup

Roasted Garden Tomato Basil Soup

  • Prep

    25 m
  • Cook

    2 h 35 m
  • Ready In

    3 h
mellie65

mellie65

Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
  3. Bake in preheated oven until very tender and browned, about 2 hours.
  4. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
  5. Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

karin
2

karin

10/2/2013

very good and easy to make. I used half and half instead of whipping cream. I had fresh tomatoes from the farm. I will be making this again. Thanks

Debjaze
1

Debjaze

4/16/2013

Everyone loved this soup. I did substitute vegetable broth for 1/2 of the chicken stock.

mcol0314
0

mcol0314

10/6/2013

excellent soup especially for what I have in my garden. i didnt quite puree it, so it was a little thicker, but it was good. i used someone's suggestion and added some more sauteed zucchini, after blending the soup, that i set aside from earlier, for some chunkiness. also used light cream rather than heavy, it was delicious. and its got a nice spicy kick from the red pepper. will make again.

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