Roasted Tomato Basil Soup
Easy and delicious Roasted Tomato Soup, just like my favorite soup from Panera!
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Servings: 8
Calories: 189kcal
Ingredients
- 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
Instructions
- 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!
Notes
Adapted from Ina Garten
Nutrition
Calories: 189kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 215mg | Potassium: 815mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2700IU | Vitamin C: 40.1mg | Calcium: 49mg | Iron: 1.4mg