Roasted Tomato Soup With Basil Puree Recipe

Name: Roasted Tomato Soup With Basil Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 firm tomatoes, peeled and cut in half; 3 garlic cloves, peeled and left whole; coarse salt, to taste; fresh ground black pepper, to taste; 2 tablespoons olive oil; 6 leafs basil, torn in half; 2 cups low sodium vegetable broth; 2 cups water; 1 large russet potato, peeled and cut into chunks; 1 tablespoon tomato paste; 1 cup fresh basil; 2 tablespoons olive oil; 1 teaspoon balsamic vinegar; ¼ teaspoon coarse salt; fresh ground black pepper

Servings: persons

6 firm tomatoes, peeled and cut in half
3 garlic cloves, peeled and left whole
coarse salt, to taste
fresh ground black pepper, to taste
2 tablespoons olive oil
6 leafs basil, torn in half
2 cups low sodium vegetable broth
2 cups water
1 large russet potato, peeled and cut into chunks
1 tablespoon tomato paste
1 cup fresh basil
2 tablespoons olive oil
1 teaspoon balsamic vinegar
¼ teaspoon coarse salt
fresh ground black pepper

1
Preheat the oven to 400 degrees.
2
Lightly oil a shallow baking dish large enough to hold the tomatoes in a single layer.
3
Place the tomato halves, cut sides up, and the garlic in the prepared baking dish.
4
Sprinkle with salt and pepper.
5
Drizzle with the oil, then top each tomato half with half a basil leaf, turning each leaf over to coat in oil.
6
Bake 50-60 minutes, or until the edges of the tomatoes are slightly blackened.
7
Meanwhile, in a medium saucepan, bring the broth, water, potato and tomato paste to a boil over high heat.
8
Reduce the heat slightly and boil until the potato is tender, about 20 minutes.
9
Transfer half of the mixture to a blender.
10
Process until smooth but still a bit chunky.
11
Transfer to a medium stockpot.
12
Repeat with remaining potato and roasted tomato mixture.
13
Stir over medium-low heat until heated through.
14
Process all ingredients for the basil puree (last 5 ingredients starting with basil) in a food processor until smooth.
15
Serve hot, garnished with equal portions of basil puree.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 firm tomatoes, peeled and cut in half, 3 garlic cloves, peeled and left whole, coarse salt, to taste, fresh ground black pepper, to taste, and more.

Yes, Roasted Tomato Soup With Basil Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Tomato Soup With Basil Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions