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Roasted Tomato Basil Soup

By: Tess Gardner from Slow Cooking Kitchen
Roasted Tomato Basil Soup
This image courtesy of

There is nothing better than a streaming hot bowl of Roasted Tomato Basil Soup. If you were a fan of the classic tomato soup with grilled cheese as a kid, or even as an adult, consider this the matured version of a lifelong favorite recipe. Whether you'd like to consider this an American classic, or a classic with an Italian twist, you will enjoy every minute of this savory and creamy soup recipe.


  • 8 ripe vine tomatoes
  • 5 tablespoons olive oil, divided
  • 1/2 yellow onion, peeled, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh thyme, destemmed
  • 28 oz low sodium crushed tomatoes
  • 1/2 cup fresh basil, minced
  • salt & pepper to taste (optional)
  • crumbled goat cheese (optional garnish)


  1. Preheat oven to 375 degrees F.

  2. Wash 6-8 ripe vine tomatoes; remove stems and slice lengthwise. Place on baking sheet and drizzle with 3 TBS olive oil; sprinkle with salt and pepper (optional). Bake for 1 hour.

  3. In a large saucepan over medium heat saute onions, garlic and thyme in 2 TBS olive oil. Continue simmering for 15 minutes before adding crushed tomatoes, basil, vegetable broth and roasted tomatoes; continue simmering for 30 minutes.

  4. Carefully pour soup into blender and liquify before serving. Garnish with crumbled goat cheese (optional).

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