Best 7 Convent Garden Roasted Tomato Soup With Basil Puree Recipes

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Indulge in the delectable Convent Garden Roasted Tomato Soup with Basil Puree, a culinary masterpiece that tantalizes the taste buds with its vibrant flavors and velvety texture. This soup is a symphony of roasted tomatoes, savory herbs, and a touch of sweetness, perfectly balanced by a luscious basil puree. As you savor each spoonful, the rich tomato flavor envelops your palate, complemented by the aromatic basil, creating a harmonious and satisfying experience. The soup is not only a treat for the taste buds but also a feast for the eyes, with its vibrant red hue and garnish of fresh basil leaves. Accompanying this delightful soup are three additional recipes that elevate the dining experience: a zesty Lemon and Herb Dressing, a creamy Avocado and Pea Dip, and a refreshing Cucumber and Mint Salad. These accompaniments add layers of flavor and texture, making this meal a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE ROASTED TOMATO BASIL SOUP



Homemade Roasted Tomato Basil Soup image

The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Lunch     Soup     Vegan     Vegetarian

Time 1h25m

Number Of Ingredients 18

For the roasted tomatoes
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
½ tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor

Steps:

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
  • While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
  • Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
  • After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 275 kcal, Carbohydrate 35 g, Protein 5.2 g, Fat 16.2 g, SaturatedFat 1.8 g, Fiber 5.5 g, Sugar 25.7 g

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, 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, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

ROASTED TOMATO SOUP WITH FRESH BASIL



Roasted Tomato Soup with Fresh Basil image

Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil, optional

Steps:

  • Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED GARDEN TOMATO BASIL SOUP



Roasted Garden Tomato Basil Soup image

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

Provided by mellie65

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 16

8 tomatoes, cut into 8 wedges
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
3 sprigs fresh thyme, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
½ teaspoon curry powder
3 sprigs fresh thyme, chopped
3 cups chicken broth
1 cup heavy whipping cream
1 cup chopped fresh basil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Bake in preheated oven until very tender and browned, about 2 hours.
  • 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.
  • Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g

CONVENT GARDEN ROASTED TOMATO SOUP WITH BASIL PUREE



Convent Garden Roasted Tomato Soup With Basil Puree image

i really like eating and making soup. its ace my mate at work duncan bought me the covent garden cookbook and this is my favourite soup recipe so far. I reckon you make this slimming world freindly by using spray cal or fry light instead of oil and leaving oil out of the basil puree but ill give its pure unadulterated beauty without changes i reckon. It cost me about a £5 to make and it made a lot of servings

Provided by cakeinmyface

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

4 lbs ripe tomatoes
7 fluid ounces extra virgin olive oil
6 large garlic cloves, crushed
4 bay leaves
4 sprigs fresh thyme
4 medium onions, finely sliced
4 sticks celery, finely sliced
1 head fennel, sliced
1/2 fresh chili pepper, deseeded
2 teaspoons tomato puree
2 teaspoons sugar
1 lemon, juice of
1 pinch salt
2 1/2 ounces fresh basil leaves
2 teaspoons balsamic vinegar
1/2 teaspoon salt
4 tablespoons extra virgin olive oil
1 teaspoon tapenade (olive paste)

Steps:

  • preheat grill to hot hot hot. cut the tomatos in half and place cut side up on a baking sheet gril until soft and beginning to darken at edges. this took me 30min approximately when softa little dark take out and preheat oven to gas mark 5.
  • heat the olive oil with the garlic and herbs in a large saucepan. when hot add teh other veggies. cook over a moderate heat for a few minutes stirring now and then until the veg begins to soften. transfer these veggies onto a raosting tin and roast in oven til soft. it took me about 40min approximatley.
  • remove from oven and puree in liquidiser with tomatoes, lemon juice, tomato puree and sugar add water if you need to to make a smooth pouring consistency.
  • to make the baisl puree pound the basil leaves in a pestle and mortar with salt until smooth add the olive oil and vinegar and stir well. dollop a heaped teaspoon of the pureee on the soup and eat with bread and stuff yummy!

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream

Steps:

  • In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
  • Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
  • Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.

ROASTED TOMATO BASIL SOUP INA GARTEN



Roasted Tomato Basil Soup Ina Garten image

I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.

Provided by crispychick

Categories     Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 lbs ripe plum tomatoes, cut in half
1/4 cup olive oil, plus
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes (with their juice)
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leave
1 quart chicken stock or 1 quart water

Steps:

  • Preheat the oven to 400 degrees.
  • Toss together the tomatoes, 1/4 c olive oil, 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, saute the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
  • Add the oven roasted tomatoes, including the liquid on the baking sheet.
  • Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
  • Taste for seasonings.
  • Serve hot or cold.

Nutrition Facts : Calories 311.8, Fat 20.2, SaturatedFat 5, Cholesterol 15, Sodium 1440.5, Carbohydrate 27.8, Fiber 6.4, Sugar 14.4, Protein 8.7

Tips:

- For the best flavor, use ripe, juicy tomatoes. Roma tomatoes are a good choice, as they are relatively low in moisture and have a concentrated flavor. - Roasting the tomatoes before making the soup intensifies their sweetness and gives the soup a richer flavor. - If you don't have time to roast the tomatoes, you can use canned tomatoes instead. However, be sure to drain the tomatoes well before adding them to the soup. - Fresh basil adds a bright, herbaceous flavor to the soup. If you don't have fresh basil on hand, you can use dried basil instead. However, be sure to use only 1/4 of the amount of dried basil as you would fresh basil. - A good-quality olive oil will add a rich flavor to the soup. If you don't have olive oil, you can use another type of cooking oil, such as canola oil or vegetable oil. - Serve the soup with a dollop of sour cream or yogurt and a sprinkle of fresh herbs, such as basil or chives.

Conclusion:

This roasted tomato soup with basil puree is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. The soup is packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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