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 and gluten free. And, as I stated earlier, vegan and dairy free.
I garnished it with parmesan cheese, basil leaves, and fresh thyme. You can also garnish it with croutons. But if you’re trying to keep the recipe vegan and gluten free, leave off the cheese and croutons.
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.
I guess you could say I have some perfectionist tendencies. I still wasn’t particularly happy with the pictures from 2015. So I remade the recipe again (January 2020) for our Friday night care group. I served it with Buttermilk Wheat Bread and it was a hit with everyone. This time I used fresh herbs. I liked that a lot better. I did not have to add additional salt and pepper, because the tomatoes use quite a lot during the roasting process. I used one-quarter cup fresh chopped basil and two tablespoons fresh thyme leaves. This soup turned out better than ever!
Roasted Tomato Basil Soup tastes superb. Garnish with Texas Toast croutons, parmesan cheese or fresh basil if desired.
Roasted Tomato Basil Soup has a little crushed red pepper included in the ingredients which provides just enough heat to make this soup exciting. I dunked it with homemade Buttermilk Wheat Bread. But if you need a gluten free recipe, make sure you use a gluten free bread.
You can keep this recipe gluten free by using gluten free crackers and vegan by eliminating a parmesan cheese garnish.
Roasted Tomato Basil Soup was a hit at our company dinner. It’s really terrific for cold, winter nights when you want something to warm you up.
Here’s what I did.
I used these ingredients.
Cut the tomatoes in wedges or halves. Place in a large mixing bowl.
Add 1/4 cup olive oil, 2 teaspoons sea salt, and 1 1/2 tsp. black pepper.
Stir the olive oil, sea salt, and pepper into the tomato halves. Stir really well. You don’t want the pepper ended up on just a few of the tomatoes and making them super hot.
Place the tomatoes plus all the olive oil mixture on a parchment paper-lined cookie sheet. Bake 45 minutes at 400.
About 15 minutes before tomatoes are done, heat remaining olive oil in a sauté pan. Add the onion and garlic.
Add a dash of crushed red pepper flakes.
Sauté about 10 minutes until onions start turning brown.
Add canned plum tomatoes, basil and thyme.
Add vegetable broth.
Remove roasted tomatoes from oven.
Add roasted tomatoes to Dutch Oven with other ingredients.
Cover with lid. Bring to a boil and simmer 40 minutes.
With an immersion blender, puree tomato mixture until smooth.
Now the soup is ready to serve.
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.
Serving with your favorite bread and garnishing with parmesan cheese makes Roasted Tomato Basil Soup a great comfort food for fall and winter nights.
I liked it garnished with a lot of Parmesan Cheese. But if you’re vegan, you’ll need to find a cheese substitute.
Roasted Tomato Basil Soup is the ultimate in comfort food. Our company raved over this delicious soup.
Here’s the recipe.
ROASTED TOMATO BASIL SOUP
(Recipe inspired from Ina Garten a.k.a. the Barefoot Contessa)
- 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
- Preheat the oven to 400°.
- 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, sauté the onions and garlic with 4 tablespoons of olive oil and red pepper flakes for 10 minutes, until the onions start to brown.
- Add the canned tomatoes, basil, thyme, and vegetable stock.
- Add the oven-roasted tomatoes, including the liquid on the baking sheet.
- Bring to a boil and simmer uncovered for 40 minutes.
- Puree with an immersion blender or put through blender in batches until done.
- Taste for seasonings.
Roasted Tomato Basil Soup is one of the best tasting soups we’ve ever eaten. It’s healthy, low calorie, vegan and gluten free.
Roasted Tomato Basil Soup was sooooooo delicious. I loved dunking Buttermilk Wheat Bread into it. This is a recipe I will be making a lot in the fall and winter months!
Basil really makes this recipe pop.
Roasted Tomato Basil Soup is one of our favorites. It’s good down to the last drop!