Roasted Tomato Basil Soup
 
Prep time
Cook time
Total time
 
Get ready for a soup that will leave you wanting more, and it's surprisingly easy to make!
Author:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 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)
Preparation Instructions
  1. Begin by preheating your oven to 450 degrees. Meanwhile, strain the canned tomatoes over a bowl and reserve the juices to use later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/roasted-tomato-basil-soup/