Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Servings 8 servings
Calories 190kcal


  • 3 lb tomato
  • 6 tbsp olive oil extra virgin
  • 1 tbsp salt kosher coarse
  • 1 ½ tsp black pepper ground
  • 2 medium onion fresh yellow
  • 6 cloves garlic
  • ¼ tsp crushed red pepper flakes
  • 28 oz san marzano tomatoes plum, peeled
  • 4 cups basil fresh, whole leaves
  • 1 tsp thyme fresh
  • 1 quart chicken broth low salt


  • Preheat the oven to 400° F.
  • Toss together the tomatoes, ¼ cup olive oil, salt, and pepper.
  • Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
  • Add the canned tomatoes, basil, thyme, and chicken stock.
  • Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  • Bring to a boil and simmer uncovered for 40 minutes.
  • Pass through a food mill fitted with the coarsest blade.
  • Taste for seasonings.
  • Serve hot or cold.


Nutrition Facts
Roasted Tomato Basil Soup
Amount Per Serving (453 g)
Calories 190 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1.5g9%
Sodium 790mg34%
Potassium 556mg16%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 11g12%
Protein 6g12%
Calcium 82mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.



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