Creamy Roasted Tomato Basil Soup
This delightful soup is filled with roasted tomatoes and veggies seasoned with basil, oregano, rosemary and thyme. Serve with freshly shaved parmesan cheese and you have a delicious comfort food recipe for cool, winter nights. Gluten free.
Equipment
- 2 18x26" cookie sheet pans
- parchment paper
- 1 sharp knife to cut vegetables and mince herbs
- 1 pastry brush
- measuring cups
- measuring spoons
- 1 spatula
- 1 large stock pot with lid
- 1 immersion blender preferred (or regular blender)
- 1 wooden spoon
Ingredients
- 8 lbs. roma tomatoes sliced in half lengthwise
- 2 large white sweet onions sliced and separated into rings
- 2 leeks green top removed, washed thoroughly and diced or sliced
- 3 carrots peeled and sliced on the diagonal
- 3 ribs celery sliced on the diagonal
- 1 red bell pepper sliced in strips
- 4 cloves garlic
- 2/3 to 3/4 cup olive oil or avocado oil, as needed
- 1-2 tbsp. fresh thyme minced
- 1 large sprig fresh rosemary needles removed, then minced, if desired
- 2-3 tbsp. fresh oregano minced
- 2-3 tbsp. fresh basil minced
- 1 tbsp. sea salt
- 1/2 tsp. ground black pepper or as desired
- 16 oz. chicken broth or vegetable broth
- 16 oz. heavy whipping cream
- 1/2 cup shaved parmesan cheese for garnish
- 2 tbsp. fresh basil diced, for garnish
Instructions
- Preheat oven to 400°.
- Slice or wedge tomatoes.
- Place them on a baking tray lined with parchment paper cut-side-up.
- Brush generously with avocado or olive oil.
- Sprinkle generously with salt and pepper.
- Sprinkle with fresh thyme, rosemary, basil and oregano.
- Meanwhile, slice onions, leeks, carrots, celery, garlic and bell pepper.
- Place on a baking tray lined with parchment paper.
- Brush generously with avocado or olive oil.
- Sprinkle generously with salt and pepper.
- Sprinkle veggies with fresh thyme, rosemary, oregano and basil.
- Roast the veggies until cooked soft and slightly brown on top.
- This will take about 45 minutes.
- Transfer tomatoes and all other veggies to a large stock pot.
- Include all of the olive oil and seasonings left on the parchment paper.
- Add chicken broth.
- Cover and cook over medium heat about 10-15 minutes until heated through.
- With an immersion blender, puree mixture until smooth.
- Stir in heavy whipping cream.
- Heat through.
- Check seasonings and add salt, pepper, oregano, basil, rosemary or thyme, as desired.
- Place soup in bowls and garnish with fresh basil and shaved parmesan cheese.
- Serve with croutons or crackers.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 418kcalCarbohydrates: 27gProtein: 8gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 56mgSodium: 882mgPotassium: 1187mgFiber: 8gSugar: 16gVitamin A: 7701IUVitamin C: 74mgCalcium: 221mgIron: 3mg
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