Roasted Tomato Basil Soup

Updated: Apr 8


2 lbs plum tomatoes; sliced in half lengthwise

2 bulbs garlic

4 tbs olive oil

salt & black pepper

2 tbs butter

1 yellow onion, diced

red pepper flakes, to taste

2 sprigs fresh thyme

2 oz fresh basil

28 oz whole peeled tomatoes

32 ounces chicken broth

cajun seasoning, to taste

1/8 cup heavy cream


  1. Preheat the oven to 400 degrees F. Remove the excess paper from the garlic and cut the tops off; exposing the cloves. In a bowl, toss the sliced tomatoes and garlic with the olive oil, salt, and black pepper. Wrap the garlic in aluminum foil. Lay the tomatoes inside face down on a parchment paper lined baking sheet. Roast for 45 minutes.

  2. In a pot on medium heat, melt the butter and saute the onions for 25 minutes. Add in the pepper, thyme, and some salt to taste; saute about 5 more minutes.

  3. Place the tomatoes, garlic, and all the juices into the pot. Add in the basil, whole peeled tomatoes, chicken broth, and season to taste. Bring to a simmer and let simmer uncovered for an hour.

  4. Once simmered, blend everything together until smooth.

  5. Serve warm, topped with heavy cream and croutons.

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