Roasted Tomato Basil Soup
featured in Bread Bowl & 4 healthy Fall Soups
This Roasted Tomato Basil Soup is a comforting classic, perfect for a cozy evening in. The combination of fresh herbs and slow-roasted tomatoes creates a depth of flavor that will warm you up from the inside out.
Tasty Team
91% would make again
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Ingredients
for 8 servings
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 celery, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 cans crushed tomato, 28 ounce (795 G) cans
- 2 tablespoons tomato paste
- ½ teaspoon baking soda
- 6 cups vegetable broth (1.5 L)
- 2 sprigs fresh thyme
- ¼ cup fresh basil (10 g), sliced
- 8 bread bowls, for serving
Nutrition Info
- Calories 47
- Fat 0g
- Carbs 8g
- Fiber 1g
- Sugar 1g
- Protein 1g
Estimated values based on one serving size.
Preparation
- In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
- Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
- Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
- Enjoy!
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