Best 7 Sweet Basil Roasted Tomato Soup Recipes

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Indulge in the symphony of flavors with our tantalizing Sweet Basil Roasted Tomato Soup recipe. This culinary masterpiece elevates the classic tomato soup to a new level of sophistication. Featuring a delightful blend of sweet basil, roasted tomatoes, and a touch of cream, this soup is a perfect balance of sweet, savory, and tangy notes. With its vibrant red color and enticing aroma, it's sure to be a hit at any gathering.

This recipe collection offers a journey through a variety of delicious dishes, each showcasing the versatility of sweet basil and roasted tomatoes. From the classic soup to a refreshing salad, a flavorful pasta dish, and a savory tart, this article has something for every palate. Get ready to embark on a culinary adventure that will leave your taste buds wanting more.

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

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY



Slow-Cooker Roasted Tomato Basil Soup Recipe by Tasty image

Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 12

2 lb tomato
1 red bell pepper
1 medium yellow onion
6 cloves garlic
½ cup olive oil
kosher salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon tomato paste
2 cups vegetable stock
½ cup fresh basil leaves

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!

Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams

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 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



Roasted Tomato Soup image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Steps:

  • Preheat oven to 450 degrees F.
  • Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
  • Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  • Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

SWEET BASIL ROASTED TOMATO SOUP



Sweet Basil Roasted Tomato Soup image

I watched Tyler Florence make this soup on his show and could not wait to fix this. I don't think I will ever again buy a can of tomato soup. This is easy and awesome. I paired this with Grilled 3 Cheese Sandwiches.

Provided by CindiJ

Categories     Onions

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 garlic cloves, peeled
2 small yellow onions, sliced
on the vine cherry tomatoes (to garnish) (optional)
1/2 cup extra virgin olive oil
salt & freshly ground black pepper (to taste)
1 quart low sodium chicken broth
2 bay leaves
1/2 cup fresh basil leaf, chopped (optional)
3/4 cup half-and-half

Steps:

  • Preheat oven to 450º F.
  • Wash, core and cut tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized.
  • Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (reserve vine cherry tomatoes for later). Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
  • Wash and dry basil leaves. Add to pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of half and half.

Nutrition Facts : Calories 272, Fat 22.9, SaturatedFat 5, Cholesterol 11.2, Sodium 71.7, Carbohydrate 13.8, Fiber 2.7, Sugar 6.2, Protein 6.2

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

TOMATO BASIL SOUP



Tomato Basil Soup image

After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. -Chris Baker of South Lake Tahoe, California

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

4 medium carrot, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
1 can (29 ounces) tomato puree
5 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).

Nutrition Facts : Calories 201 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 1004mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein.

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your soup will be. If you don't have ripe tomatoes on hand, you can roast them in the oven to concentrate their flavors.
  • Roast the tomatoes with fresh herbs: Roasting the tomatoes with fresh herbs, such as basil, thyme, and oregano, will infuse the soup with extra flavor.
  • Use a high-quality broth: The broth is the base of your soup, so it's important to use a good-quality broth. Look for a broth that is low in sodium and has a rich flavor.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Season the soup to taste: Once the soup is simmered, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
  • Serve the soup with a dollop of sour cream or yogurt: This will add a touch of richness and creaminess to the soup.

Conclusion:

This sweet basil roasted tomato soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor from the roasted tomatoes, fresh herbs, and creamy broth. It's also a great way to use up leftover tomatoes.

If you're looking for a flavorful and satisfying soup, give this sweet basil roasted tomato soup a try. You won't be disappointed!

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