Roasted Garden Tomato Basil Soup

Slowly roasting fresh tomatoes brings a smoky goodness to this comforting soup.

• Preparation Time: 25 mins
• Cooking Time: 2 hr 35 mins
• Total Time: 3 hr
• Calories: 202 Calories

Ingredients

• 1 cup heavy whipping cream
• 1 onion, chopped
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 3 cups chicken broth
• 2 cloves garlic, chopped
• 1 zucchini, chopped
• 1 cup chopped fresh basil
• 1 teaspoon red pepper flakes
• 3 sprigs fresh thyme, chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 8 tomatoes, cut into 8 wedges
• 0.5 teaspoon curry powder

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.

Step 3

Bake in preheated oven until very tender and browned, about 2 hours.

Step 4

Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.

Step 5

Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.