Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Ontario, Canada

Roasted Tomatoes w/ + A160626 WO Newlywed Cookbook 2016

I’ve always loved my tomato soup, it’s one of my favorites for sure, a staple with grilled cheese when I was a kid. This upscale adult version beats any canned soup out there and easy to make and kid friendly for sure. Oven roasting the tomatoes and garlic together gives this soup more depth of flavor and the addition of basil really makes this soup over the top delicious! Shall we soup? - photo


  • 8 fresh tomatoes, cut in half lengthwise
  • 1 lb cherry tomatoes, cut in half
  • 4 whole cloves of garlic, peeled and smashed with a knife
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 1 red bell pepper, seeds removed, diced
  • 1 large Russet potato, peeled and diced
  • 3 tbsp tomato paste
  • 4 cups of vegetable broth
  • 2 cups of lightly packed fresh basil leaves, roughly torn



  • Preheat oven to 400 degrees F
  • Drizzle baking sheet with about 2 tbsp of the olive oil
  • Place all of the cut tomatoes and garlic on the baking sheet
  • Sprinkle with salt and pepper
  • Roast for 25 mins, or until tomatoes look soft and start to char
  • Once they are done, set aside
  • In the meantime while the tomatoes are roasting
  • Heat 1 tbsp of olive oil in a medium sized saucepan over medium high heat
  • Add the onion, peppers, and potato and stir occasionally until the onion is transparent and the potato begin to crisp on the outer edges
  • About 10 mins
  • Add the tomato paste and stir
  • Then add the vegetable broth and stir until all the ingredients are incorporated
  • Cover with lid and bring to boil
  • Once it starts to boil, reduce the heat to low and simmer until potato is soft, about 10 mins
  • Add the roasted tomatoes, garlic and basil to the broth and stir to combine it all
  • Let the soup simmer for about 3 mins until the basil is soft
  • Turn off heat
  • With an immersion blender, blend the soup until smooth
  • Now ready to serve

For The Grilled Cheese Croutons

  • 6 slices of hearty bread
  • Brush one side of all slices with 1/2 tbsp of butter on each
  • Sprinkle about 1/2 cup shredded mozzarella or cheddar over non-buttered sides of three slices
  • Top with remaining 3 slices of bread with buttered side up
  • Cook in a non-stick skillet over medium heat, reducing to medium low as needed
  • Until bottom is golden brown
  • Flip and cook opposite side until golden
  • Cool just slightly then cut into squares

Serve soup sprinkled with parmesan cheese, garnished with fresh basil, grilled cheese croutons and maybe a dollop of sour cream. Comfort for sure.




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