(This Roasted Tomato Basil Soup recipe can be found on the site The Tart Tart here.)
Step by Step Instructions:
Roasted Tomato Basil Soup is simply delightful, so here’s what you’ll need to enjoy it in no time: Half and Half (or cream or milk), Chicken Broth, Olive Oil, 28 ounce can of Diced Tomatoes (get the good brand), 1/2 cup of chopped fresh Basil, Salt and Pepper, 2 Carrots diced, 1 large yellow Onion diced, 2 Celery Stalks diced, 4 Garlic Cloves, and 2 Bay Leaves.
First things first, preheat your oven to 450 degrees. Then grab a medium-sized bowl, place a colander over the top and drain the tomatoes so that the juice drains into the bowl.
Once the tomatoes are well drained, grab a rimmed baking sheet and line it with foil. I lightly sprayed the foil with some cooking spray so that the tomatoes won’t stick. Then spread the tomatoes out in a single layer and season with salt and pepper. Finally drizzle about a tablespoon of olive oil over the top and bake in the preheated oven for about 15 minutes or until the tomatoes are caramelized.
Now that the tomatoes are roasting, start off by mincing your garlic. Isn’t this mincer so cool?! I’m a fan!
Grab a large saucepan and turn the heat to medium-low. Then add the remaining olive oil to the saucepan.
Once the oil is hot add the chopped onions, carrots, celery, and garlic to the pan and stir frequently until the veggies begin to soften. This will take about 10 minutes.
When the tomatoes are nice and roasted (you can see the specks of black…aka flavor), remove them from the oven.
At this point, after 10 minutes the onions will start looking translucent and the veggies will be tender.
Add 2 cups of chicken broth, the reserved tomato juice from earlier, the roasted tomatoes, and 2 bay leaves…
…and give it a good stir. Let it simmer for about 15-20 minutes, because you want the veggies to continue cookie and the flavors to develop more.
After about 15 minutes, the soup was happy and simmered. Make sure to remove both bay leaves at this point.
Finally, turn off the heat and add 1/4 cup of half and half and 1/2 cup of chopped basil. Then stir, stir, stir. Roasted Tomato Basil Soup is almost yours!
Now is your excuse to grab your immersion blender and blend the soup until it’s smooth. Then you’re ready to serve. Serve this Roasted Tomato Basil Soup warm and I loved mine topped with a few croutons, a drizzle of olive oil and some fresh basil for the pretty factor and cuz yum! Enjoy and happy blending!
- 1 28-ounce can of Diced Tomatoes
- ¼ cup Olive Oil
- Salt & Ground Pepper to taste
- 2 stalks Celery, diced
- 2 small Carrots, diced
- 1 large yellow Onion, diced
- 4 cloves Garlic, minced
- 2 cups Chicken Broth
- 2 Bay Leaves
- ½ cup chopped Basil (plus more for topping)
- ¼ cup Half and Half, Cream or Milk, optional
- Croutons (for topping, optional)
- Begin by preheating your oven to 450 degrees. Meanwhile, strain the canned tomatoes over a bowl and reserve the juices to use later.
- On a lined, rimmed baking sheet, add the tomatoes and top them with salt, pepper, and about 1 tablespoon of olive oil drizzled over the top. Bake in the preheated oven for about 15 minutes or until the tomatoes are caramelizing.
- While the tomatoes roast, go ahead and heat the remaining olive oil over medium-low heat in a large saucepan. Once the oil is hot add the onions, celery, carrots, and garlic and saute for about 10 minutes or until the veggies are tender.
- Add the roasted tomatoes, chicken broth, reserved tomato juice and bay leaves to the saucepan and bring the soup to a simmer and continue simmering for 15-20 minutes. Remove both bay leaves.
- Stir in the chopped basil and along with the half and half to the soup. Then use an immersion blender and blend until the soup is smooth in texture. Alternatively you can blend the soup in batches in a blender. Just be careful not to blend too much soup at a time to prevent messes and burns.
- Serve the soup warm and enjoy!! I topped my soup with some croutons, a drizzle of olive oil, and some fresh basil, so that it had a lovely presentation.