Roasted Tomato Soup with Fresh Basil

Roasted Tomato Soup with Fresh Basil

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  • Prep Time


  • Total Time


  • Servings



  • 3 ½ lbs. Tomatoes (about 11 medium), halved

  • 1 small onion, quartered

  • 2 garlic cloves, peeled and halved

  • 2 T olive oil

  • 2 T fresh thyme leaves

  • 1 tsp salt

  • ¼ tsp pepper

  • 12 fresh basil leaves

  • Salad croutons and additional fresh basil leaves, optional


Place tomatoes, onion and garlic in greased 15” x 10” x 1” baking pan, drizzle with oil. Sprinkle with thyme, salt and pepper, toss to coat. Bake at 400 for 25-30 minutes or until tender, stirring once. Cool slightly. In a blender, process tomato mixture and basil in batches until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.


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