Best 3 Roasted Tomato Basil Soup Ina Garten Recipes

Indulge in the tantalizing symphony of flavors with our Roasted Tomato Basil Soup, a culinary masterpiece that captures the essence of freshness and zest. This velvety smooth soup is a delightful blend of juicy tomatoes, aromatic basil, and a touch of garlic, roasted to perfection to concentrate their natural sweetness. Accompanying this delectable soup are three irresistible recipes that elevate the dining experience: a classic Grilled Cheese Sandwich, a flavorful Tomato and Goat Cheese Bruschetta, and a refreshing Watermelon Salad with Feta and Mint. Prepare to embark on a culinary journey that will delight your taste buds and leave you craving for more.

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

CREAM OF FRESH TOMATO SOUP

Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

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

Ingredients

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 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

Ingredients

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:

Choose ripe, flavorful tomatoes: This will ensure the soup has a rich, sweet taste. Look for tomatoes that are deep red and have no blemishes.
Roast the tomatoes before making the soup: Roasting the tomatoes intensifies their flavor and makes them easier to blend. You can roast the tomatoes in the oven or on a grill.
Use a variety of herbs and spices: This will give the soup a complex flavor. Some good options include basil, oregano, thyme, garlic, and onion.
Don't overcook the soup: Overcooked soup can lose its flavor and become watery. Simmer the soup for just until the vegetables are tender.
Garnish the soup with fresh herbs and a drizzle of olive oil: This will add a pop of flavor and color to the soup.

Conclusion:

Roasted tomato basil soup is a delicious, easy-to-make soup that is perfect for a quick lunch or dinner. It is also a great way to use up leftover tomatoes. With a few simple tips, you can make a roasted tomato basil soup that is sure to impress your family and friends.