Best 17 Roasted Tomato Basil Soup Recipes

ROASTED TOMATO BASIL SOUP

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

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.

ROASTED TOMATO BASIL SOUP INA GARTEN

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.

ROASTED GARDEN TOMATO BASIL SOUP

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.

ROASTED CARROT AND TOMATO SOUP WITH BASIL

Steps:

• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves on prepared baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not clean baking sheet).
• Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Sprinkle with remaining 1/4 cup basil and serve.

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
• Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
• Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
• Cover and cook on high for 2 hours.
• Using an immersion blender or a standing blender, puree the soup until creamy.
• Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
• Ladle the warm soup into bowls and garnish with more basil.
• Enjoy!

ROASTED CARROT AND TOMATO-BASIL SOUP

Steps:

• Heat oven to 400°F. Line pan with sides with cooking parchment paper; spray with cooking spray. Spread carrots, onions and garlic evenly in pan. Drizzle with oil; mix to coat. Sprinkle with 1 teaspoon salt and the pepper. Roast 25 to 30 minutes, turning occasionally, until vegetables are tender and slightly brown. Cool 10 minutes.
• Working in batches, add half the vegetables with 1 can of the drained tomatoes to blender or food processor. Puree until smooth or desired consistency. Pour into 4-quart Dutch oven. Repeat with remaining vegetables and tomatoes. Stir in reserved juices, the basil, remaining salt and the yogurt. Simmer about 10 minutes or until hot. Divide among 6 bowls. Serve with crackers.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil.
• Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste.
• Toss with olive oil, then bake for 20-25 minutes, until tender.
• In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
• Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn't boil).
• Serve warm.
• We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.

FIRE ROASTED TOMATO BASIL SOUP

Steps:

• In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
• Add the chopped garlic and heat with the onion for about four minutes.
• Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
• With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
• When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
• Now it's time to get out your blender.
• With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
• After the soup is smooth, pour the soup back into the original pan and check for consistency.
• Serve with a small sprinkle of the reserved bail as a garnish.
• Excellent with crusted bread or toasted crostinis.
• Enjoy!

RUSTIC STYLE ROASTED TOMATO BASIL SOUP

Steps:

• 1.Preheat oven to 400 degrees F.
• 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
• 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
• 5.Add the canned tomatoes, basil, thyme, and stock.
• 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet.
• 7.Bring to a boil and simmer uncovered for 40 minutes.
• 8.Taste for seasonings.

FIRE-ROASTED TOMATO BASIL SOUP

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
• Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
• Stir in basil. Cook about 1 minute, stirring constantly.

CONVENT GARDEN ROASTED TOMATO SOUP WITH BASIL PUREE

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!

CHILLED TOMATO, ROASTED GARLIC AND BASIL SOUP

Steps:

• In a small skillet, dry-roast garlic over medium-low heat, turning it occasionally, until skin is browned and garlic is tender, about 20 minutes; peel garlic; in a blender puree garlic and tomatoes in batches and force through a fine sieve into a bowl; stir in vinegar, Tabasco, best-quality extra virgin olive oil and salt to taste; Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste); before serving, stir in basil and season with salt and pepper, if necessary.
• Enjoy the taste of summer!

QUICK ROASTED TOMATO BASIL SOUP

Steps:

• 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.

ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
• Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
• Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
• Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
• Enjoy!

ROASTED TOMATO SOUP WITH BASIL

Steps:

• Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
• Place tomatoes, garlic and onion in a greased 15"x10" x 1 "inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
• Bake at 400°F for 25-30 minutes or until tender; stirring once. Cool slightly.
• In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.

ROASTED TOMATO SOUP WITH BASIL

Steps:

• Drain whole tomatoes, pouring juice into a Dutch oven; set tomatoes aside. Add the chicken broth, crushed tomatoes, condensed chicken broth, tomato paste, vinegar, basil and thyme to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until slightly thickened., Pierce reserved tomatoes; place in a greased 15x10x1-in. baking pan. Sprinkle with onion and 1/4 cup brown sugar. Bake at 450° for 20-30 minutes or until onion is tender. Cool slightly and chop., Discard thyme sprigs from soup. Stir in roasted tomato mixture and remaining brown sugar; heat through. Serve warm or cold.