Roasted Garden Tomato Basil Soup

Roasted Garden Tomato Basil Soup
  • 8 tomatoes, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 3 sprigs fresh thyme, chopped
  • salt and ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon curry powder
  • 3 sprigs fresh thyme, chopped
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup chopped fresh basil


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
  3. Bake in preheated oven until very tender and browned, about 2 hours.
  4. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
  5. Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

03/29/2018
Roasted Garden Tomato Basil Soup, recipe PT15M PT1H 5 455 calories

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