Roasted Garden Tomato Basil Soup

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Beautiful Soup fit for company. Serve with Gourmet grilled cheese sandwhiches.

Submitted by mellie65
Published on November 27, 2012
Recipe Placeholder Image
Prep Time:
20 mins
Cook Time:
2 mins
Total Time:
2 mins
Servings:
8
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Ingredients

  • 8 Garden Tomatos

  • 1 med. Onion (chopped)

  • 1 med. Zucchini (chopped)

  • 2 stalks of Celery (chopped)

  • 2 cloves garlic (chopped)

  • 1 cup chopped fresh Basil

  • 6 sprigs of fresh Thyme

  • 4 TB. Extra Virgin Olive Oil

  • 1 ts. Crushed Red Pepper Flakes

  • 1 ts. Smoked Paprika

  • 1/2 ts. Curry Powder

  • 3 to 4 cups Chicken Broth or Stock

  • 1/2 pint heavy cream

  • Salt and Pepper

Directions

  1. Preheat oven 325. Cut tomatos into wedges(6 to 8 wedges per tomato). Arrange tomatos on baking sheet. Drizzle with olive oil. Add garlic and half of the thyme. Add salt and pepper to taste. Roast for 2 hours.

  2. In a dutch oven over medium heat saute onions, celery and zucchini in oil. Add crushed red pepper flakes, paprika, curry powder and salt and pepper. Add the rest of the fresh thyme. Add the roasted tomato with all the liquid from the sheet pan. Stir this mixture together for 5 minutes. Add chicken broth and simmer for 20 minutes.

  3. Using an emersion blender blend ingredients until desired consistency.

  4. Stir in cream, add chopped basil.

Cook’s Note

  • I serve this soup with grilled cheese sandwhiches. Add bacon and 2 different cheeses to make them extra special.