Rustic Style Roasted Tomato Basil Soup Recipes

ROASTED TOMATO SOUP WITH FRESH BASIL

Steps:

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

RUSTIC STYLE ROASTED TOMATO BASIL SOUP

Steps:

• 1.Preheat oven to 400 degrees F.
• 2.Toss together the tomatoes, ¼ cup olive oil, salt and pepper.
• 3.Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• 4.In a 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbs olive oil, and red pepper flakes for 10 minutes or until the onions start to brown.
• 5.Add the canned tomatoes, basil, thyme, and stock.
• 6.Add the oven-roasted tomatoes, including the liquid on the baking sheet.
• 7.Bring to a boil and simmer uncovered for 40 minutes.
• 8.Taste for seasonings.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 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.

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
• Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
• Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
• Cover and cook on high for 2 hours.
• Using an immersion blender or a standing blender, puree the soup until creamy.
• Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
• Ladle the warm soup into bowls and garnish with more basil.
• Enjoy!