Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is awesome. I have been so hungry for a good tomato basil soup lately. Well, I finally found one. Actually, I found two of them! And I made two different ones today and they both turned out fabulously! Yes, I love tomatoes, especially in soup. I will be set for lunches or dinner for the next few days! Both recipes are completely different in texture and ingredients, yet spectacular in their own way! I have the Barefoot Contessa, a.k.a. Ina Garten, to thank for the inspiration for this first recipe. Wow! It was so fantastic.

She uses crushed red pepper flakes in this and that provides a really nice zing to this delicious soup. This recipe also calls for 4 cups of crushed basil leaves. That’s right, 4 CUPS! Since I haven’t started growing my own herbs yet I would have to pay $30-$40 to get enough in the little packets I can purchase at the store. Obviously, I’m in the wrong business. I should be growing and selling herbs on that back acre of our lot! I would be a millionaire in no time! Initially I was planning on using some fresh basil, but I decided to use it for garnish since I was making 2 different Tomato Basil Soup recipes and substituted dry basil instead. I would highly recommend not using more than 1/2 cup fresh basil if you use fresh rather than dried basil. Any more and the basil will totally overwhelm all the other flavors of the soup.

Two Peas and Their Pod have a recipe that’s very similar to Ina’s. They eliminate the thyme and change the amounts of a couple of the ingredients a little bit. They reduced the fresh basil down to 1 cup which seems a lot more manageable than 4 CUPS! After looking at both of the recipes I decided to follow Ina’s recipe but I changed out the fresh herbs (I wouldn’t do that if I had my own herb garden), for dried instead. I changed out the chicken stock to vegetable stock like Two Peas and Their Pod, and because I didn’t have plum tomatoes, I used 2 15-oz. cans of Italian stewed tomatoes. It worked!

This Roasted Tomato Basil Soup is awesome! I think you will find it fantastic, too. I made this recipe vegan by eliminating the few tablespoons of butter to saute the veggies and using all olive oil instead. Because this recipe does not add half-and-half or cream (like most Tomato Basil Soup recipes), it is extremely low calorie, healthy, gluten free, and as I stated earlier, vegan and dairy free. I garnished it with parmesan cheese, basil leaves, and croutons, but if you are gluten intolerant, dairy intolerant, or vegan, you can eliminate these garnishes.

When I initially posted this recipe in October 2012, I was still using an iPhone 3 for a camera so my pictures were not as pleasing as I would have liked. As a result, I’ve been going back through all my first year blog recipes and remaking them and retaking all the pictures to freshen up the posts a little and make them more appealing.

I recently remade this recipe (September 2015) so I could have some soup on hand for lunches. This time I made the recipe vegan by using olive oil instead of butter. I also cut down on the red pepper flakes so the soup wasn’t as biting as the first time I made it. If you don’t care whether the recipe is vegan or not, then you can garnish the soup with additional cheese on top. But it is perfectly delectable without any garnish at all. Serve with gluten free bread or crackers and you have a tasty, comforting meal that’s great for fall or winter nights.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Roasted Tomato Basil Soup tastes superb. Garnish with Texas Toast croutons, parmesan cheese or fresh basil if desired.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Roasted Tomato Basil Soup has a little crushed red pepper included in the ingredients which provides just enough heat to make this soup exciting.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

You can keep this recipe gluten free by using gluten free crackers and vegan by eliminating butter and cheese.

 

Here’s what I did.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

I used these ingredients.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Cut the tomatoes in wedges. Add 1/4 cup olive oil, 1 tbsp. of Kosher salt, and 1 1/2 tsp. black pepper. Stir the olive oil, Kosher salt, and pepper into the tomato halves. Place the tomatoes plus all the olive oil mixture on a cookie sheet and bake 45 minutes at 400. (Or you can brush olive oil on top of tomatoes and sprinkle with salt and pepper).

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

About 15 minutes before tomatoes are done heat remaining olive oil in a sauté pan and add the onion and garlic. I used chopped garlic from a jar. Add a dash of crushed red pepper flakes. Sauté about 10 minutes until onions start turning brown.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Here the tomatoes have roasted.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Add canned plum tomatoes, basil, thyme and vegetable broth. Bring to a boil and simmer 40 minutes.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

With an immersion blender, puree tomato mixture until smooth.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Now the soup is ready to serve.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

I wish I could describe how wonderfully tasty this soup was. It was amazing. The crushed red pepper made the difference and, of course, having roasted tomatoes added a wonderful taste, too.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Serving with your favorite bread and garnishing with parmesan cheese makes Roasted Tomato Basil Soup a great comfort food for fall and winter nights.

 

Here’s the recipe.

ROASTED TOMATO BASIL SOUP

(Recipe inspired from Ina Garten a.k.a. the Barefoot Contessa)

Print Recipe
Roasted Tomato Basil Soup BigOven - Save recipe or add to grocery list Yum
This delicious Tomato Basil Soup first roasts the tomatoes, adds onions, garlic, basil, thyme and has crushed red pepper to give it a little zip. Great comfort food for fall and winter evenings.
Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen
Instructions
  1. Preheat the oven to 400°.
  2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  4. In an 8-quart stockpot over medium heat, sauté the onions and garlic with 4 tablespoons of olive oil and red pepper flakes for 10 minutes, until the onions start to brown.
  5. Add the canned tomatoes, basil, thyme, and vegetable 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. Puree with an immersion blender or put through blender in batches until done.
  9. Taste for seasonings.
Recipe Notes

NOTE: The original Ina Garten recipe calls for 4 cups of fresh basil leaves. Even 1 cup of basil would completely overwhelm all the other flavors in this soup. I do not recommend using any more than 1/2 cup fresh basil in this recipe, if you choose to use fresh herbs rather than dried.

NOTE: If using a blender, transfer hot soup mixture very carefully to blender to prevent burning injuries.

NOTE: I have decreased the salt and the red pepper flakes from the original recipe as they seemed to overpower the tomato flavor that I prefer in a tomato-basil soup recipe.

Recipe inspired from The Barefoot Contessa.

 

[b]Roasted Tomato Basil Soup[/b]
Recipe Type: Soups, Stews & Chowders
Cuisine: American
Author: Teresa Ambra inspired from [url href=”http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe.html” target=”_blank” title=”roasted tomato basil soup”]Ina Garten[/url]
Prep time:
Cook time:
Total time:
Serves: 8
This delicious Tomato Basil Soup first roasts the tomatoes, adds onions, garlic, basil, thyme and has crushed red pepper to give it a little zip. Great comfort food for fall and winter evenings.
Ingredients
  • 4-5 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 4 tablespoons extra virgin olive oil
  • 2 tsp. salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 1 heaping tablespoon chopped garlic from a jar
  • dash of crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice (stewed or crushed tomatoes can be substituted)
  • 2 tbsp. dried basil
  • ½ tsp. dried thyme
  • 1 quart vegetable broth
Instructions
  1. Preheat the oven to 400°.
  2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  4. In an 8-quart stockpot over medium heat, sauté the onions and garlic with 4 tablespoons of olive oil and red pepper flakes for 10 minutes, until the onions start to brown.
  5. Add the canned tomatoes, basil, thyme, and vegetable 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. Puree with an immersion blender or put through blender in batches until done.
  9. Taste for seasonings.
Notes
The original Ina Garten recipe calls for 4 cups of fresh basil leaves. Even 1 cup of basil would completely overwhelm all the other flavors in this soup. I do not recommend using any more than 1/2 cup fresh basil in this recipe, if you choose to use fresh herbs rather than dried.[br][br]If using a blender, transfer hot soup mixture very carefully to blender to prevent burning injuries.[br][br]I have decreased the salt and the red pepper flakes from the original recipe as they seemed to overpower the tomato flavor that I prefer in a tomato-basil soup recipe.

 

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Roasted Tomato Basil Soup is one of the best tasting soups we’ve ever eaten. It’s healthy, low calorie and gluten free.

Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | fabulous #BarefootContessa #soup that's #glutenfree and #vegan. Wonderful comfort food. #tomatoes

Roasted Tomato Basil Soup was sooooooo delicious. This is a recipe I will be making a lot in the fall and winter months!

You may also enjoy these delicious recipes!

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup | Can't Stay Out of the Kitchen | this creamy, cheesy #soup is amazing. You won't want to stop after eating the first bite! Plus it's so easy because it's made in the #crockpot! #tomatoes #cheese

 

Vegan Roasted Tomato Basil Vegetable Soup

Vegan Roasted Tomato Basil Vegetable Soup | Can't Stay Out of the Kitchen | this amazing #soup starts with roasted vegetables and then it's cooked in the #slowcooker. Everyone loves this recipe. Healthy, low calorie, #glutenfree & #vegan

 

Vegan Roasted Tomato Basil Soup

Vegan Roasted Tomato Basil Soup - IMG_1294

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16 Replies to "Roasted Tomato Basil Soup"

  • Vegan Roasted Tomato Basil Soup - Can't Stay Out Of The Kitchen October 13, 2014 (7:27 am)

    […] you may want to try, including: La Madeleine’s Tomato-Basil Soup, Tomato Basil Parmesan Soup, Roasted Tomato Basil Soup, Vegan Roasted Tomato Soup, and Vegan Roasted Tomato Basil Vegetable Soup. All are a little bit […]

  • Vegan Roasted Tomato Basil Vegetable Soup | Can't Stay Out of the Kitchen January 2, 2013 (4:06 pm)

    […] Roasted Tomato Basil Soup […]

  • Vegan Roasted Tomato Soup | Can't Stay Out of the Kitchen October 25, 2012 (7:38 pm)

    […] Roasted Tomato Basil Soup […]

  • comment-avatar
    trkingmomoe October 6, 2012 (6:29 am)

    I have basil planted in my winter garden. I hope it dose well. Ejoyed your recipes for tomatoe soup.

    • comment-avatar
      Teresa October 6, 2012 (1:29 pm)

      I hope to get a small herb garden started on my back porch next spring using small pots. Then I hope to harvest it and store it in the freezer so I always have it available when I want it. It’s sooooo expensive at the store. I can’t wait to start growing my own. Don’t know why I’ve never done this before.

      We had this soup again last night for supper. My husband tried it for the first time and really liked it. It does have heat with the crushed red pepper in the recipe, but when you add the parmesan cheese and croutons on top it lessens the impact a little bit.

  • Tomato Basil Parmesan Soup | Can't Stay Out of the Kitchen October 4, 2012 (9:55 pm)

    […] was looking for something a little different. I found 2 worthy recipes! I’ve already posted my Roasted Tomato Basil Soup and I’m quite hard pressed to decide which of these two I prefer. They are both excellent […]

  • comment-avatar
    flyfishbrat October 4, 2012 (8:31 pm)

    Wow, I just made homemade Creamed Tomato-Basil Soup on Tuesday. I use between 1/2 cup and 3/4 cup pureed fresh basil in mine and add it at the end of the cooking process, right after I puree the tomatoes. I’ve never tried roasting the tomatoes, thinking next time I will do that.

    • comment-avatar
      Teresa October 4, 2012 (10:06 pm)

      It was fabulous. If you have fresh herbs I would use fresh. The taste was amazing. This recipe isn’t creamy though. I have another I just published called Tomato Basil Parmesan – that one is creamy using parmesan cheese and half-and-half cream.

      • comment-avatar
        flyfishbrat October 4, 2012 (10:24 pm)

        I’m very lucky, although I never got my basil planted this year my neighbor did. I have cups and cups of fresh basil in the freezer. I can’t wait to read your creamy recipe. Just love tomato basil soup. I add pesto dumplings to mine….I’m still writing the recipe…this part of blogging takes a while for me…wish I had a secretary to write while I cook. I loved your addition of croutons, never thought to do that. Thanks for your post.

        • comment-avatar
          Teresa October 5, 2012 (1:30 pm)

          Hey, I want the recipe for those pesto dumplings! How do you freeze basil? Did you cut it down first and dice it? Or do you freeze the leaves, or the whole stems or what?

          • comment-avatar
            flyfishbrat October 5, 2012 (6:05 pm)

            I should be posting my pesto dumplings next week. As for freezing basil. I remove the leaves from the stems. Wash them well in a cold water bath. Lay them out on paper towels for a bit, blot them dry with more paper towels, then in snack size zip lock baggies they go. And all the little bags go into a gallon size freezer zip lock bag. Shoot I’m still working through Basil I grew and froze from last summer. I think I blogged some picture a couple of weeks ago.

          • comment-avatar
            Teresa October 6, 2012 (1:35 pm)

            How does the frozen basil look after it’s been thawed? Is it presentable enough for garnishes or is it too wilted?

          • comment-avatar
            flyfishbrat October 6, 2012 (2:51 pm)

            Oh no, I wouldn’t use the defrosted basil for anything by cooking, baking and sauces. It’s dark and very very wilted. But the flavor, just as good as fresh.

          • comment-avatar
            Teresa October 6, 2012 (9:18 pm)

            Ok, that helps a lot.

  • comment-avatar
    petit4chocolatier October 4, 2012 (6:45 pm)

    Delicious and I love all the fresh tomatoes!

    • comment-avatar
      Teresa October 4, 2012 (10:05 pm)

      It was fabulous!

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