Roasted Tomato Basil Soup Recipe!

Roasted Tomato Basil Soup Recipe!

Posted by The Flavor Chef on Aug 4th 2017

If you enjoy tomato soup (and who doesn't), you'll absolutely LOVE our Roasted Tomato Basil Soup recipe. This delicious bisque style soup is one of our most requested recipes. It is a soothing comfort food that is loaded with nutrients, vitamins, essential minerals, and antioxidants. It's great on its own or as an appetizer or side dish. Read on below for the recipe!


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Love is The Ultimate Spice!


Roasted Tomato Basil Soup
Yields: 8-10 servings

3 oz olive oil 2-1/2 lbs Roma tomatoes
1 14oz can peeled pear tomatoes 1 14oz can fire roasted tomatoes
1 med white onion, diced 1 med carrot, diced
1/2 stalk celery, diced 1/4 cup garlic, chopped
1 tsp sugar 2 cups The Flavor Chef Organic Chicken Bone Broth
2 cups heavy cream salt and pepper, to taste
1 oz fresh basil, chopped 1 oz fresh basil, chiffonade for garnish


Instructions:

Preheat oven to 375 degrees. Core and halve the Roma tomatoes. Place them in a mixing bowl with half of the garlic and olive oil, sprinkle on salt and pepper, and toss to combine. Pour the tomatoes out onto a cookie sheet and roast in the oven for 20-25 minutes or until the tomatoes have begun to char slightly. This roasting process will develop the flavor of the tomatoes. Meanwhile, in a 3-quart stockpot, sweat the onions, celery, carrot, and remaining garlic in olive oil for around 5 minutes or until onions are translucent. Then, add the chopped basil, sugar, both cans of tomatoes, roasted tomatoes, bone broth, and a sprinkling of salt and pepper to taste. Let simmer for at least 20 minutes. If time permits, continue to simmer soup for up to an hour as this will develop the flavor of the soup.

You'll now need to blend the soup:

  • If using a submersion or hand blender (easier): Blend in the stockpot until smooth.
  • If using an upright blender (slightly more difficult as you may need to do in two batches, but produces a smoother soup): Pour mixture into the blender. Put lid on but remove the cap in the lid. Cover with a kitchen towel (this allows the steam to escape). Pulse a few times and then blend on high for around 2 minutes or until smooth. Transfer back to the stock pot.

Finish with cream and adjust seasoning to taste with salt and pepper. After you add the cream, bring soup back to a simmer.

Serving the soup: Place the chiffonade of basil in center of each soup bowl right before serving. If you like, serve soup with parmesan croutons or cracker bread.