Best 2 Roasted Garden Tomato Basil Soup Recipes

Indulge in a symphony of flavors with our collection of Roasted Garden Tomato Basil Soup recipes. Savor the essence of summer with our classic tomato basil soup recipe, crafted with fresh, vine-ripened tomatoes, aromatic basil, and a touch of cream for a velvety texture. If you prefer a vegan option, try our delectable vegan tomato basil soup, where creamy cashew butter lends a rich and satisfying flavor. For a smoky twist, our roasted red pepper and tomato basil soup infuses roasted red peppers for an extra layer of depth and smokiness. And for those who love a hearty and chunky soup, our chunky roasted tomato basil soup is packed with tender chunks of tomatoes, vegetables, and beans, simmered in a flavorful tomato broth. No matter your preference, our Roasted Garden Tomato Basil Soup recipes offer a delightful culinary experience that celebrates the bounty of summer's harvest.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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!

Tips:

Use ripe, flavorful tomatoes. This will ensure that your soup has the best possible flavor. If you can, use tomatoes from your own garden or a local farmer's market.
Roast the tomatoes before making the soup. This concentrates their flavor and gives the soup a smoky, roasted flavor.
Use fresh basil. Fresh basil adds a bright, herbaceous flavor to the soup. If you don't have fresh basil, you can use dried basil, but it won't be as flavorful.
Add a little cream or milk to the soup. This will make the soup richer and creamier. You can also use coconut milk or almond milk if you're looking for a dairy-free option.
Season the soup to taste. Add salt, pepper, and any other spices you like until the soup is flavorful to your taste.

Conclusion:

Roasted Garden Tomato Basil Soup is a delicious, easy-to-make soup that's perfect for a summer meal. It's made with fresh, flavorful tomatoes, roasted to perfection. The soup is then simmered with fresh basil, garlic, and onion, and finished with a touch of cream or milk. This soup is sure to be a hit with your family and friends!