Quick Roasted Tomato Basil Soup Recipes

Steps:

• 2 tablespoons extra-virgin olive oil
• 1 frozen diced onion
• 1 teaspoon minced garlic
• 1/2 cup dry vermouth
• 3 (15-ounce) cans roasted diced tomatoes
• 1/2 cup low-sodium chicken broth
• 10 large fresh basil leaves, chopped, plus more for garnish
• 1/4 teaspoon salt
• 1/2 cup cream.

Steps:

• For yogurt:
• In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
• Run everything through a food mill on a medium dye over a medium pot.
• If too thick, thin with water. Add milk right before service.
• Croutons:
• Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
• Yogurt:
• Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
• Garnish the soup with croutons and yogurt.

Steps:

• Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
• Heat soup over medium-high heat until hot, about 5 minutes more.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
• Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
• Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
• Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with foil.
• Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste.
• Toss with olive oil, then bake for 20-25 minutes, until tender.
• In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
• Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn't boil).
• Serve warm.
• We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.