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Roasted Garden Tomato Basil Soup
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Prep Time:
25 minutes
Cook Time:
155 minutes
Total Time:
180 minutes
Roasted tomatoes add a smoky richness to this comforting soup.
Ingredients:
  • salt and ground black pepper to taste
  • 1 onion, chopped
  • 8 tomatoes, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 3 sprigs fresh thyme, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon curry powder
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup chopped fresh basil
Instructions:
  • Start by preheating the oven to 325°F (165°C).
  • Place tomatoes on a baking sheet and generously drizzle with 2 tablespoons of olive oil. Sprinkle over minced garlic and 3 sprigs of chopped thyme; gently mix everything together. Season with salt and freshly ground black pepper.
  • Roast in a hot oven until soft and golden brown, approximately 2 hours.
  • In a Dutch oven or heavy pot over medium heat, heat the remaining 2 tablespoons of olive oil. Sauté onion, celery, and zucchini until tender, about 5 minutes. Add red pepper flakes, paprika, and curry powder, then season with salt and black pepper. Mix in the remaining 3 sprigs of chopped thyme. Follow with the roasted tomatoes and their juices, stirring for an additional 5 minutes. Pour in the chicken broth and simmer for 20 minutes.
  • Use an immersion blender to blend until you reach your preferred consistency. Add cream and basil, stirring well before serving.

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