Roasted Garden Tomato Basil Soup

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

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.

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

Categories

Similar Recipes You May Like

Roasted Pesto Beets

Roasted Pesto Beets

Creamy Corn With Cumin Soup

Creamy Corn With Cumin Soup

Florentine Caramelized Onion Soup

Florentine Caramelized Onion Soup

Instant Pot® Black Bean Soup

Instant Pot® Black Bean Soup

Harp and Cheese Soup

Harp and Cheese Soup

Roasted French-Style Potatoes

Roasted French-Style Potatoes

Spinach Beet Soup

Spinach Beet Soup

Zucchini Soup with Farina

Zucchini Soup with Farina