Roasted Garlic and Basil Tomato Soup

Roasted Garlic and Basil Tomato Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3

    large garlic cloves, slightly flattened

  • 1

    large spring onion bulb, halved

  • 1

    tablespoon olive oil

  • 2

    cups peeled and chopped tomatoes with their juice

  • cups reduced-sodium chicken broth, divided

  • ½

    teaspoon hot sauce

  • ½

    teaspoon balsamic vinegar

  • ¼

    teaspoon salt

  • teaspoon freshly ground black pepper

  • Pinch of ground red pepper

  • tablespoons minced fresh basil


Preheat oven to 425 degrees. In a shallow dish, drizzle garlic and spring onion with olive oil and bake for 12 to 15 minutes or until golden, stirring every 5 minutes to prevent burning. Set aside to cool. In a food processor or blender, puree garlic, spring onion, tomatoes, 3/4 cup chicken broth, hot sauce, balsamic vinegar, salt and black and red pepper until smooth, stopping to scrape down sides. Cook tomato mixture and remaining broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil and serve immediately.


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