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Creamy Tomato Soup Kitchen Cents
Rachel Koller

Creamy Roasted Tomato Basil Soup

4.49 from 27 votes
Creamy Roasted Tomato Basil Soup that's a rich, creamy, herb-filled tomato-based soup full of roasted fresh tomatoes and garlic.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 to 6 servings
Calories: 256

Ingredients
  

  • 7-8 large tomatoes halved and seeded, 3-4 lbs
  • 1 large onion quartered, (2 small onions)
  • 8-10 cloves garlic
  • 2 Tablespoons olive oil
  • 1 cup packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup cream
  • sugar to taste
  • salt and pepper to taste
  • 2 cups hot chicken broth optional, if desiring a thinner soup

Equipment

Method
 

  1. Place halved tomatoes (or cherry/grape tomatoes), onions, and garlic (still in skins) on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast tomatoes, onions, and garlic at 400 degrees for 25-35 minutes until tomato skins and onion edges begin to blacken.
  3. Once roasted, pull tomato skins off. They should slip right off.
  4. Blend tomatoes, onions, and garlic in blender (I absolutely love my Blendtec) or using an immersion blender until pureed.
  5. Pour into stock pot and simmer on low while preparing basil.
  6. Place basil in blender and puree. Add to simmering tomato base.
  7. Add sugar (1 teaspoon at a time) until desired flavor is reached.
  8. Add Parmesan cheese and cream.
  9. Add salt and pepper to taste.
  10. If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.

Nutrition

Serving: 1gCalories: 256kcalCarbohydrates: 18gProtein: 7gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 8gCholesterol: 45mgSodium: 674mgFiber: 3gSugar: 10g

Video

Notes

  • Depending on how ripe, or not, the tomatoes are, the amount of sugar will vary.
  • If you are looking to speed up the cooking process you may finish soup in blender (such as a BlendTec blender that has a soup setting). Puree tomato, onion, and garlic. Add basil right in. Add cheese and cream. Serve.
  • If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.
  • FREEZING- if you choose to freeze this soup, it is best if you omit the cream and add that in when reheating.

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