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SOUP: Roasted Garlic and Basil Tomato Soup


Great with grilled cheese sandwich or Spanish Potato omelet.

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Rate this recipe 4.7/5 (3 Votes)


  • 3 large garlic cloves, slightly flattened
  • 1/2 onion chopped into seveal large chunks
  • 1 TBS olove oil
  • 1 14oz. can Italian style stewed tomatoes, undrained
  • 1 TBS tomato paste
  • 1 1/2 chicken broth, divided
  • small piece jalapeno pepper
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 1/2 TBS minced fresh basil


Servings 2


Step 1

Place garlic and onion chunks in a pan lined with foil: drizzle with oil.
Bake at 450 for 15 minutes, stirring twice. Cool.
Process garlic, onion,tomatoes, ¾ cup broth and the next 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Cook tomato mixture and remaining ¾ cup broth in a saucepan over medium heat for 5 minutes or until thoroughly heated.
Stir in basil, serve immediately.

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