Rich Roasted Tomato Basil Soup Recipe (she: Jen from PinkWhen)

It’s national soup month and one of my FAVORITE soups to make, eat, and share, is this Rich Roasted Tomato Basil Soup Recipe.  There are so many different options for tomato soup, but this roasted tomato basil soup is by far my favorite.  By the way, my name is Jen, and I am over here today visiting from PinkWhen, a lifestyle blog where you can find lots of fun DIY ideas and recipes. I am excited to be joining the contributor team this year and look forward to sharing more with you this coming year.

Rich Roasted Tomato Bail Soup Recipe

To make this delicious recipe you are going to need a few ingredients on hand:

• 3 pounds ripe plum tomatoes
• 1/4 cup plus 2 tbsp extra virgin olive oil
• 2 cups chopped white onion
• 3 tbsp minced garlic
• 1/4 cup unsalted butter
• 1/4 tsp red pepper flakes
• 1 (28 oz) canned plum tomatoes
• 3 cups basil leaves
• 1 tsp fresh thyme
• 1 1/2 tsp ground black pepper
• 1 quart water

Preheat the oven to 400 degrees.  Mix the tomatoes, pepper, and 1/4 cup olive oil.  Spread the tomatoes in a single layer on a baking sheet and bake for 45 minutes.

In a large pot over medium heat the butter and remaining olive oil with red pepper flakes and saute the onion until they start to become translucent. Add in the water, basil, thyme, and the canned tomatoes.  Take the roasted tomatoes from the baking sheet and add them to the put, including the juices from the pan.  Take a Cuisinart Smart Stick to the tomatoes to break them up a bit.  Bring soup to a boil,  and then simmer on low for an hour. Serve warm with a crouton and a dabble of shredded cheese on top. DELICIOUS.

While this Rich Roasted Tomato Basil Soup Recipe takes a little over an hour to make, it is TOTALLY worth every minute.  I hope you enjoy it, leave a comment and tell me what you think if you give it a try.

Print

Rich Roasted Tomato Basil Soup Recipe

Ingredients

• 3 pounds ripe plum tomatoes
• 1/4 cup plus 2 tbsp extra virgin olive oil
• 2 cups chopped white onion
• 3 tbsp minced garlic
• 1/4 cup unsalted butter
• 1/4 tsp red pepper flakes
• 1 28 oz canned plum tomatoes
• 3 cups basil leaves
• 1 tsp fresh thyme
• 1 1/2 tsp ground black pepper
• 1 quart water

Instructions

1. Preheat the oven to 400 degrees.
2. Mix the tomatoes, pepper, and 1/4 cup olive oil.
3. Spread the tomatoes in a single layer on a baking sheet and bake for 45 minutes.
4. In a large pot over medium heat the butter and remaining olive oil with red pepper flakes and saute the onion until they start to become translucent.
5. Add in the water, basil, thyme, and the canned tomatoes.
6. Take the roasted tomatoes from the baking sheet and add them to the put, including the juices from the pan.
7. Take a Cuisinart Smart Stick to the tomatoes to break them up a bit.
8. Bring soup to a boil, and then simmer on low for an hour.
9. Serve warm with a crouton and a dabble of shredded cheese on top.