Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. &mdash;Marie Forte, Raritan, New Jersey

Roasted Tomato Soup with Fresh Basil

tomatoes (about 11 medium), halved

onion,

garlic cloves,

olive oil

thyme leaves

salt

pepper

basil leaves

Salad croutons and thinly sliced fresh basil, optional

3g protein.  <B><b>Diabetic Exchanges</b>: </B>1 starch

Made it today, quick and easy and lovely taste

Made these with larger tomatoes, but used the weight specified in the recipe. Blended in our Vitamix and didn't reheat in a pot as it all fit in the blender. This was a good recipe, but we have had a better one. Make sure to serve something buttery and crunchy as a side to really compliment this soup.

This was wonderful and very easy to make.  A little goes a long way with this soup, though.  I served this with homemade croutons made out of Italian bread drizzed with olive oil and some cracked black pepper.  The croutons might even be better if you added parmesean to them when you baked them.

This had really good flavor, but was very thick.  I added about 1/2 cup low sodium chicken broth.  I feel it still needs a little something....

Disappointing. Roasting, pureeing, re-heating, and the results reminded me of a no-frills spaghetti sauce. I even added a small amount of red wine, but that didn't seem to make a difference. I also think the tomatoes should have been seeded before roasting.

This really did have a nice, fresh, right out of the garden flavor.  Perfect with grilled cheese on a rainy summer day!

Very easy to make!  Great flavor and good for you.  My kids even enjoyed it!

This is my favorite tomato soup recipe.  Easy, healthy, delicious.  I plan to make lots of it this summer to freeze for the winter.

Very easy to make and so flavorful.  I add a little more S&P and Garlic than the recipe calls for.

This was just ok - but since it calls for fresh tomatoes, I'm not sure if it's the recipe, or just the batch of tomatoes I used. I did think they could have been riper.

This was very good. We didn't reheat on the stove as everything fit in our blender and we didn't need to cool it down a bit. (We have a Vitamix.) It would be great with butter toast or melba toast crackers.

This was very good, but would be better with croutons, melba toast, or buttered toast. We made it in our Vitamix so we didn't have to reheat it as it all fit in the blender.

Very delicious and easy to make.  I made this for a dinner party and got several requests for the recipe.

Really disgusting. I couldn't believe it! The skins from the tomatoes caused gross bits in the soup and there really wasn't much flavour. I was dissapointed because of all the good ingredients gone to waste.

I made this recipe tonight, didn't blend it, but served it over linguine rigati.  It was very good.  I liked that I didn't have to poach and peel the tomatoes, as I usually do when making sauce.  I doubled the recipe and roasted the tomato mixture for one hour.  My family loved it!  This recipe really brings out the flavor of the tomatoes and is a great and easy way to use abundant tomatoes and basil from the garden.  A definite keeper!

The soup is good, but very chunky. I think an immersion blender would do the best job, rather than a food processor. The roasted tomatoes smelled amazing when I pulled them out of the oven, and the soup is very simple to make.

This is a very good tomato soup recipe.  I was afraid it wasn't salty enough somI added a little more.  After it sat it was too salty.  Lesson leatned is that it's probably salty enough so don't be too quick to add more.  P.S. It's really good cold also!

This soup is outstanding! I doubled the recipe and roasted the veggies for close to an hour. After processing in my blender, I put the mixture through a sieve to remove the skins and seeds. The soup was easy to make, thick, and delicious! I plan on making more with my garden-fresh tomatoes and freezing it to enjoy this winter.

Very good.  I added 1 tsp of sugar.  I also pureed for 2-3 minutes to get a smoother texture.  Delicious!

This is the best tomato soup ive ever made. Roasting makes all the difference!!

Simple preparation and it tastes amazing! I threw in a hot pepper for roasting as well, and adjusted the salt after pureeing it. Delicious soup!

I did not care for this at all.  I love tomato soup in many variations and was really surprised and disappointed.  I made a Roasted Yellow Tomato Soup with Goat Cheese and Pesto Croutons from this same issue about a month ago that was delicious.  The biggest difference is that one called for broth, milk and cream and this one is strictly veggies.

Thought this soup was okay ... not the best.  Will try to tweet the recipe next time.

roasted tomato soup with fresh basil

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 3.5

Cost: $9.70 /serving

Author : Taste of Home

Ingredients

Instructions

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