October 08, 2021

Homemade Roasted Tomato Basil Soup

Mmmm … soup season is fast approaching. Or maybe it’s already here, depending on where you live. If you’re wanting a healthy, warm and filling meal, soup can be a great choice.

And because soups are so versatile, you can experiment with lots of different variables.

Take tomato soup, for example. You can make it as basic as can be, or you can add some major wow-factors – like basil!

Today we’re sharing a scrumptious roasted tomato basil recipe, inspired by Ina Garten (1). This tomato soup rendition will delight your senses and satisfy your hunger.

Why Basil

Before we get started, let’s take a closer look at basil. This happy little plant comes from regions in both Africa and Asia, and is used to add flavor to many dishes.

Basil leaves are small, bright green, and have a distinct aroma. You may associate it with many Italian dishes, but it can be used in just about anything – including tomato soup.

Did you know? Basil actually belongs in the mint family!

It also comes in a few varieties, each with a varying degree of sweetness. Selections include:

Lettuce basil
Cinnamon basil
Sweet basil
Thai basil
Greek or Bush basil

But is basil good for you? It sure is. Basil has antioxidant and anti-inflammatory compounds (3) that are great for cell rejuvenation. It has also notably helped stabilize blood pressure (4), increase mental sharpness (5), and prevent bacterial growth (6) that causes tooth decay.

Another great way to increase the nutrition factor of your soup? Add some other anti-inflammatory herbs like turmeric or ginger. See the ingredients list for our recommendation.

What You’ll Need

3 pounds of plum tomatoes, halved
¼ cup olive oil (plus an additional 2 tablespoons)
1 quart water or chicken stock
2 cups yellow onions, chopped
6 minced garlic cloves
2 tbsps butter, unsalted
¼ tsp crushed red pepper flakes
2 capsules KaraMD Turmeric CCM
1 can (28 oz) canned tomatoes (plum works best). Don’t strain
4 cups fresh, packed basil leaves
1 tsp thyme leaves (the fresher the better)
1 tbsp salt
1.5 tsp black pepper

What You’ll Do

Preheat the oven to 400 degrees F.
Mix together the tomatoes, 1/4 cup olive oil. Add the salt and pepper.
Spread out the tomatoes on a baking sheet.
Roast for 45 minutes.
While the tomatoes are roasting, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes in an 8-quart stockpot over medium heat for 10 minutes. Onions should start to brown.
Add the canned tomatoes, basil, thyme, and chicken stock.
Add the oven-roasted tomatoes (don’t forget to include the liquid on the baking sheet!)
Bring to a boil and simmer uncovered for about 40 minutes.
Season to taste. Can be served hot or cold.