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–+ servings
tomato basil soup

Roasted Tomato Basil Soup

Delight in a rich tomato basil soup made with roasted Roma tomatoes and fresh ingredients, perfect with croutons and cheese.
5 from 1 vote
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Cook Time 1 hour
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 74 kcal

Equipment

  • sheet pan
  • 6 Quart stock pot
  • Immersion blender

Ingredients
 

  • 5 Lbs Fresh Roma tomatoes
  • 2 tbsp Butter
  • 1 cup Diced yellow onions
  • 5 cloves Garlic
  • 2 cups Chicken broth
  • 1/2 jar Roasted red peppers
  • 1 tbsp Salt
  • 1 tbsp Fresh ground pepper
  • 1 tbsp Basil (dried)

Instructions
 

  • Preheat the oven to 425 degrees.
  • Place the sliced tomatoes and garlic cloves on the sheet pan and toss in a light coating of olive oil.
  • Roast tomatoes for 30 to 45 minutes. Tomatoes are ready when the skins begin to blacken and pull away from the tomato flesh.
  • While tomatoes are in the oven, heat butter in the stock pot over medium heat.
  • Add diced onions and sauté until soft.
  • Pour chicken broth into the stockpot and season with salt, pepper, and basil. Add the roasted red peppers.
  • Remove tomatoes from the oven and allow to rest at room temperature for a few minutes. Using a tongs, peel the skins from the tomatoes and discard.
  • Add the tomatoes to the stockpot and stir.
  • Using the immersion blender, puree the sauteed onions, roasted tomatoes, garlic, and roasted red peppers.
  • Allow the soup to simmer for about 20 minutes.
  • Serve with fresh baked croutons and shredded cheddar cheese.

Nutrition

Serving: 1cupCalories: 74kcal
Keyword vegetarian
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