Hello, beautiful! Thank you for tuning in for another recipe. Today, on the blog, I am sharing a delicious (and easy) homemade roasted tomato basil soup recipe. It will be perfect as cold weather approaches this fall/winter season!
Below is what you’ll need to make the roasted tomato basil soup for approximately four servings. If you keep scrolling down, you’ll also find out how I make fresh croutons to use as toppings for the soup.
Tomato Basil Soup Ingredients, ~4 servings:
- 15 roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1/2 of a small white onion, chopped
- 5 peeled garlic cloves
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper, to taste
- 2 cups of chicken broth
- 1/2 cup of heavy whipping cream
- Fresh basil, to taste
- Parmesan cheese, to taste
Heat the oven at 450 degrees. On a large flat pan, add the chopped tomatoes, red bell pepper, onion, garlic cloves, olive oil, dried oregano, dried basil, salt, and pepper. Rub all of the ingredients together and roast for 30 minutes. After the first 15 minutes, mix the ingredients and then roast again for the remaining time of 15 minutes. Afterwards, broil on high for 2 – 4 minutes.
On a small saucepan, over medium heat, boil the chicken broth.
Next, add the tomatoes, chicken broth, heavy whipping cream, and a few fresh basil leaves in a blender. Blend until smooth, and voila! You have a yummy homemade roasted tomato basil soup.
Serve warm and garnish with fresh basil leaves, parmesan cheese, and freshly baked croutons. (Tip: Make a grilled cheese to dip in the soup!)
To make fresh croutons at home, go to your local bakery and purchase a baguette. (Tip: HEB makes awesome fresh French bread.) All you’re going to need is…
- 1/2 of a baguette, cut into small pieces
- 1 tablespoon of olive oil
- Garlic powder, to taste
Heat the oven at 450 degrees. On a large flat pan, spread the baguette pieces.
Next, drizzle olive oil and sprinkle garlic powder all over the pieces of bread. Rub all of the ingredients together.
Bake for 10 minutes, or until golden brown. Add as toppings to the soup, and voila! Serve warm for best taste! 😉
That’s a wrap for today! I hope you enjoyed today’s recipe, and please, please, please…if you decide to make it, let me know what you think 😉
Ps. In case you missed Fresh Friday Finds last week, I’ll link that here.