Roasted Tomato Soup With Basil

Total Time
Prep 25 mins
Cook 5 mins

From Taste of Home and so wonderful in the summer when tomato and basil are fresh from the garden.


  1. Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
  2. Place tomatoes, garlic and onion in a greased 15"x10" x 1 "inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
  3. Bake at 400°F for 25-30 minutes or until tender; stirring once. Cool slightly.
  4. In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.
Most Helpful

I had a ton of tomatoes and basil from the garden, and this was a wonderful way to use them up! I made this exactly as posted, although I did end up adding a bit more salt. I was surprised, though, that I only ended up with 4 cups or so. This is the perfect low-cal, low-carb, low-salt treat. Thanks for sharing. Made for Tazzy's Week 2 Football Pool win!

JackieOhNo! September 24, 2013