Roasted Tomato Basil Soup


I grew a lot of tomatoes this year. Our garden went wild and the tomato plants appear to be competing with one another to see which can produce the most fruit. I am giving them away by the fistful and still I have too many. What’s a girl to do? Well now that it’s cooling off a bit, roast them and make soup! This stuff is heavenly…

(4 votes, average: 5.00 out of 5)
Roasted Tomato Basil Soup


  • 2 lbs fresh tomatoes, cored and coarsely chopped
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 4 cloves garlic, minced
  • 4 cups chicken broth (low sodium)
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup whipping cream


  1. Preheat oven to 425F and spread in a single layer in a large baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with the salt and pepper. Bake 30 minutes or until tomatoes have caramelized.
  2. In a large saucepan, heat the remaining oil over medium heat. Add the garlic and sauté until fragrant, about 1 minutes. Stir in the tomatoes and any accumulated juices from the baking dish.
  3. Add the chicken broth and bring to a boil. Reduce heat to medium low and simmer 10 minutes. Add the basil leaves and puree with an immersion blender. Or transfer to a large blender to puree (you may need to work in batches).
  4. Stir in the whipping cream and heat on low another minute or so.

Yield: 6

Cholesterol: 27mg

Food energy: 170 kcal

Total fat: 13.75

Calories from fat: 123

Carbohydrate: 7.96g

Protein per serving: 4.13g

Total dietary fiber: 1.98g

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