Creamy Roasted Tomato & Basil Soup

Photo: acrane

Yield: 7 servings ( Serving Size: cups )
Community Recipe from


  • 1.5 pound(s) roma tomatoes, sliced lengthwise


  1. Ingredients:
  2. 1 ½ lbs Roma tomatoes, sliced lengthwise
  3. 3 tablespoons extra virgin olive oil
  4. 2 tablespoons unsalted butter
  5. 1 medium yellow onion, diced
  6. 4 garlic cloves, minced
  7. 1 tablespoon fresh thyme, minced
  8. 1 (28 ounce) can crushed tomatoes
  9. 2 cups basil leaves, roughly chopped
  10. 2 tablespoons dried basil
  11. 1 tablespoon sugar
  12. 2 cups low sodium chicken broth
  13. salt and pepper to taste
  14. 2/3 cup heavy cream
  15. garnish:
  16. fried basil
  17. goat cheese, crumbled.

  18. Directions:
  19. 1. Preheat oven to 375°F.
  20. 2. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
  21. 3. Roast tomatoes for about 1 hour.
  22. 4. While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
  23. 5. Add onion and sauté for 5 minutes.
  24. 6. Stir in the garlic and thyme and sauté for another 5 minutes.
  25. 7. Add crushed tomatoes, basils and sugar. Season with salt and pepper.
  26. 8. Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes, covered.
  27. 9. Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
  28. 10. Continue to simmer soup, covered, for about 30 minutes, stirring occasionally.
  29. 11. Carefully pour soup into a blender and blend until smooth.
  30. 12. Pour soup back into the pot and stir in the cream until fully incorporated.
  31. 13. Simmer the soup for 3 minutes before ladling into bowls.
  32. 14. Top each soup with a sprinkle of goat cheese and fried basil and serve hot.
October 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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