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Name: Roasted Tomato Basil Soup
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 2 pounds Roma Tomatoes cut in half; 1 pound Tomatoes vine ripened, cut in half; 2 medium Red Bell Peppers cut in quarters; 1/4 cup olive oil; 2 tablespoon olive oil; 1 tablespoon kosher salt plus extra; pepper fresh ground; 3 small yellow onions; 12 cloves Garlic; 2 tablespoons butter optional; 1/4 teaspoon Crushed red pepper flakes; 2 14-oz cans diced tomatoes with their juices (garlic & olive oil, or garlic, basic, & oregano); 2 packages Fresh basil roughly chopped; 2 tablespoon Fresh thyme leaves; 3 14-oz cans Swanson low salt chicken broth

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INGREDIENTS

2 pounds Roma Tomatoes ; cut in half
1 pound Tomatoes ; vine ripened, cut in half
2 medium Red Bell Peppers ; cut in quarters
1/4 cup olive oil
2 tablespoon olive oil
1 tablespoon kosher salt ; plus extra
pepper ; fresh ground
3 small yellow onions
12 cloves Garlic
2 tablespoons butter ; optional
1/4 teaspoon Crushed red pepper flakes
2 14-oz cans diced tomatoes with their juices ; (garlic & olive oil, or garlic, basic, & oregano)
2 packages Fresh basil ; roughly chopped
2 tablespoon Fresh thyme leaves
3 14-oz cans Swanson low salt chicken broth

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees F. Toss together the tomatoes, red peppers, cup olive oil, 1 tbsp kosher salt, and fresh ground pepper to taste. Spread tomatoes and peppers in 1 layer on a baking sheet and roast in the center of the oven for 45 minutes.

In large stock pot over medium heat, saut the onions and garlic with 2 tbsp of olive oil, the butter and red pepper flakes and a little salt and pepper for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken broth. Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Cool to where it can be handled easily and pulse in blender in small batches to desired consistency. Add more salt and pepper to taste. Serve hot or cold. Great with mozzarella grilled cheese sandwiches on sourdough bread!!!

NOTES

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Roasted Tomato Basil Soup

2 pounds Roma Tomatoes cut in half
1 pound Tomatoes vine ripened, cut in half
2 medium Red Bell Peppers cut in quarters
1/4 cup olive oil
2 tablespoon olive oil
1 tablespoon kosher salt plus extra
 pepper fresh ground
3 small yellow onions
12 cloves Garlic
2 tablespoons butter optional
1/4 teaspoon Crushed red pepper flakes
2 14-oz cans diced tomatoes with their juices (garlic & olive oil, or garlic, basic, & oregano)
2 packages Fresh basil roughly chopped
2 tablespoon Fresh thyme leaves
3 14-oz cans Swanson low salt chicken broth

Preheat the oven to 400 degrees F.  Toss together the tomatoes, red peppers,  cup olive oil, 1 tbsp kosher salt, and fresh ground pepper to taste.  Spread tomatoes and peppers in 1 layer on a baking sheet and roast in the center of the oven for 45 minutes.

In large stock pot over medium heat, saut the onions and garlic with 2 tbsp of olive oil, the butter and red pepper flakes and a little salt and pepper for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken broth.  Add the oven-roasted tomatoes and peppers, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 40 minutes.  Cool to where it can be handled easily and pulse in blender in small batches to desired consistency.  Add more salt and pepper to taste.  Serve hot or cold.  Great with mozzarella grilled cheese sandwiches on sourdough bread!!!

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photo by CCheryl
CCheryl

Nutrition

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Serving Size: 1 Serving (321g)
Recipe Makes: 12

Calories: 85
Calories from Fat: 38 (45%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.4g
Cholesterol 5.1mg		2 %
Sodium 806.2mg		28 %
Potassium 501mg		13 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 8.2g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 85

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REVIEWS

jenniferhaussler-garing

Wonderful soup. Can easily be made vegan by subbing vegetable stock. We made a half recipe and will use more basil next time. (I used a small pack.) Roasting really maximized the flavor of the tomatoes. Only complaint is that it was very acidic.

Valariesett

My family loved it. They rated a 11 out of 1 to 10. It is awesome. And I froze some for later!!!

Casta

Great Soup, now we don't have to go and spend big bucks for it at the expensive Italian Restaurant.

10y

tgo

This is an amazing soup!

12y

CCheryl

good soup, thanks for sharing

13y

staceyforster

Loved this soup, so di d my husband.

15y

maggie123

This recipe freezes great!

16y