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!
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Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
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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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Check out more of our favorite soup recipes:
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!
Sumber https://www.theslowroasteditalian.com
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