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This Roasted Tomato Basil Soup is perfect all year round! It uses fresh roasted tomatoes, not canned, a load of fresh basil leaves and garlic, chicken broth and half and half for a bit of creaminess! So easy to make plus low in calories!
First, roast the tomatoes. Slice tomatoes into halves or quarters and arrange on a parchment or foil lined sheet pan. Add about 10 peeled cloves of garlic in between the tomatoes and drizzle with olive oil, and then salt and pepper to taste. Roast for about 30 minutes at 400 degrees. These can be made ahead of time and refrigerated for a day or two until ready to make the soup.
Add roasted tomatoes, garlic and basil leaves to a blender or food processor. Pulse until mostly smooth. This really depends on whether you would like your Roasted Tomato Basil Soup slightly chunky or perfectly smooth.
Add pureed tomatoes to a large saucepan with chicken broth and bring to a boil. Cook for 10 – 15 minutes and then add the half and half or heavy cream if desired. Cook for another 10 minutes.
Serve topped with parmesan cheese and croutons, if desired.
Enjoy!
Recipes you might like:
- 2 lbs Tomatoes
- 10 Garlic Cloves
- 3 tbsp Olive Oil
- Salt
- Pepper
- 2 cups Chicken Broth
- 1/2 cup Half and Half
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Slice tomatoes into quarters or halves and arrange on lined pan.
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Add peeled garlic cloves to tomatoes.
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Drizzle with olive oil and season with salt and pepper to taste.
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Roast tomatoes for 30 minutes.
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Remove from oven and place in a food processor or blender.
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Add fresh basil leaves to blender and pulse until desired smoothness.
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Transfer to large saucepan and add chicken broth.
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Bring to a boil and cook for 10 minutes.
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Add half and half and cook for another 10 minutes.
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Serve immediately.
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Garnish with parmesan cheese and croutons if desired.
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Enjoy!