Roasted Garden Tomato Basil Soup

Roasted Garden Tomato Basil Soup

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

3 h servings 207 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Editor's Note:
  • Instead of an immersion blender, pour soup into a standard blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 6
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Everyone loved this soup. I did substitute vegetable broth for 1/2 of the chicken stock.

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

Pureed the whole thing and doubled up on the tomato and zucchini! So good... husband liked it without the cream, I added cream and gorgonzola:)

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, aft...

This soup is wonderful. I did make a few minor changes. I added more plum tomatoes than indicated in the recipe, used light cream, and added chopped zucchini at the very end to add a little cr...

This was exceptional and helped me get rid of garden tomatoes that are in abundance (even giving away). I have to say that we are big meat smokers in our house and I added some leftover smoked p...

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