Easy and delicious Roasted Tomato Soup, just like my favorite soup from Panera!
I’m the type of person that could have some type of soup every single day for dinner. I love how versatile they are and they’re usually pretty easy and fast to make. (Some family favorites include Chicken Tortilla Soup and Corn Chowder with Chilies).
I especially love soups that are healthy AND delicious. They don’t have to be chocked full of cream or butter to taste amazing. This Roasted Tomato Basil Soup fits perfectly into that category. It has such great, rich flavor, but it’s tomato soup in it’s purest form.
This is my favorite type of soup from Panera Bread Co. I can never order anything else! I’ve been wanting to share a homemade version for a while, and finally found a recipe I really love. I adapted this recipe from Ina Garten.
It’s a GREAT recipe but her version has way to much basil for my taste (and I LOVE basil…so that’s saying something!) so I cut down on that. But it’s otherwise the same. It also tastes great the next day!
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Chile Verde Soup
Roasted Tomato Basil Soup
- 3 pounds. ripe plum tomatoes cut in half lengthwise
- 1/4 cup + 2 Tablespoons extra virgin olive oil
- 2 small yellow onions chopped (about 2 cups)
- 5 cloves garlic , minced
- 2 Tablespoons butter
- 1/4 teaspoon crushed red pepper flakes
- 28 ounce can whole plum tomatoes , undrained
- 2 cups fresh basil leaves , packed, then chopped
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- Optional soup garnishes: sour cream grilled cheese, grated parmesan, fresh basil
- Preheat the oven to 400F.
- Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer.
- Roast in preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
- Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender or large food processor and puree until smooth.
- Serve with fresh grated parmesan cheese on top and a side of cheesy bread!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.