Creamy Roasted Tomato Basil Soup

A Creamy Roasted Tomato Basil Soup with tons of flavor, thickened naturally (think potato) without cream!  I made this yesterday and it is chalk full of fall goodness.

Servings: 6


2 1/2 lbs Roma tomatoes, halved lengthwise

1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise

8 whole closes garlic, peeled and smashed with the back of a knife

3 tablespoons olive oil

Salt and freshly ground black pepper

1 large yellow onion, chopped (optional)

1 red bell pepper, deseeded and diced

1 potato, diced

3 tablespoons tomato paste

4 cups vegetable broth

2 cups lightly packed fresh basil leaves, roughly torn


  1. Preheat oven to 430 degrees Fahrenheit.  Place tomatoes on a baking tray with the garlic cloves.  Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat.  Add the onion, peppers and potato; cook while occasionally stirring, until the onion is transparent and the potato begins to crisps on the outer edges (about 6-7 minutes).  Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra sale; cover and bring to a boil.
  3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork.  Add the tomatoes, garlic and basil to the broth (save 2 tablespoons basil to use as a garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes).  Blend soup using a stick blender until smooth
  4. Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
  5. Sprinkle with extra basil, shaved parmesan cheese, and serve with bread.

Recipe: Café Delites


Leave a Reply

Your email address will not be published. Required fields are marked *