Roasted Garden Tomato Basil Soup Recipe - Allrecipes.com
Roasted Garden Tomato Basil Soup Recipe
  • READY IN 3 hr

Roasted Garden Tomato Basil Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs 35 mins
  • READY IN

    3 hrs

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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Oct 02, 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

 
Apr 16, 2013

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

 

4 Ratings

Oct 06, 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.

 
Sep 15, 2013

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 crunch to the soup. The pepper flakes were more aggressive than we would have liked even though I used less than was indicated, so adjust to your own tastes. This was very enjoyable and an excellent use of veggies from the garden.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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