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Roasted Tomato Basil Soup | Can't Stay Out of the Kitchen | terrific #InaGarten #recipe made with roasted #tomatoes. It's irresistible on cold, winter nights. Our company raved over this scrumptious #TomatoBasilSoup. This comfort food #soup is #healthy, #LowCalorie, #CleanEating, #Vegan & #GlutenFree. #basil #TheBarefootContessa #RoastedTomatoBasilSoup

Roasted Tomato Basil Soup

Teresa Ambra
Roasted Tomato Basil Soup is incredibly delicious. This amazing Tomato Basil Soup uses roasted tomatoes, fresh basil and thyme and a dash of crushed red pepper flakes to give it a little zip. Great comfort food for fall and winter evenings. This scrumptious Ina Garten recipe is healthy, low calorie, clean eating, gluten free and vegan.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 10
Calories 193 kcal

Equipment

  • 1 large jelly roll pan
  • 1 large stock pot with lid
  • measuring cups
  • measuring spoons
  • 1 immersion blender preferred, or a regular blender
  • 1 sharp knife to cut vegetables
  • 1 large mixing bowl
  • 1 wooden spoon

Ingredients
  

  • 5 lbs. ripe Roma or plum tomatoes cut in half lengthwise
  • 1/2 cup extra-virgin olive oil divided use
  • 2 tsp. sea salt
  • 1 1/2 tsp. freshly-ground black pepper
  • 2 large yellow onions chopped, (about 2 cups)
  • 4 cloves garlic minced
  • 1 dash crushed red pepper flakes
  • 28 oz. can whole plum tomatoes, with their juice
  • 1/4 cup fresh basil or 2 tablespoons dried basil
  • 2 tsp. fresh thyme or 1/2 teaspoon dried thyme
  • 1 qt. vegetable broth
  • 1/2 cup Parmesan cheese shavings for garnish, if desired
  • 1 tsp. fresh basil for garnish, if desired
  • 1 tsp. fresh thyme for garnish, if desired

Instructions
 

  • Preheat the oven to 400°.
  • Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper in a large mixing bowl; stir really well so pepper is spread throughout the mixture.
  • Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stock pot over medium heat, sauté the onions and garlic with remaining 1/4 cup 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 covered for 40 minutes.
  • Puree with an immersion blender or put through blender in batches until done.
  • Check for seasonings; add more basil and thyme if desired.
  • Serve.

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. (I used 1/4 cup). 
 
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.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 193kcalCarbohydrates: 17gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 3mgSodium: 589mgPotassium: 762mgFiber: 5gSugar: 10gVitamin A: 2157IUVitamin C: 44mgCalcium: 127mgIron: 2mg
Keyword gluten free, main dish, soup, tomato basil soup, tomatoes, vegan
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