Roasted Tomato Basil Soup

As demonstrated in the “Garden Grown” episode of Live It – August 2017

Watch the episode here.

Related recipe: Grilled Cheese & Kale Sandwiches

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Ingredients

  • 3 lbs ripe tomatoes, cut in half lengthwise
  • ¼ cup plus 2 Tbsp olive oil
  • 2 cups yellow onions, chopped
  • 6 garlic cloves, peeled and left whole or lightly smashed 
  • ¼ tsp red pepper flakes (optional)
  • 2 cans (14 oz each) diced fire roasted tomatoes
  • 4 cups fresh basil leaves
  • 1 tsp fresh thyme leaves (¼ tsp dried)
  • 4 cups reduced sodium chicken or vegetable broth or water

Instructions

  1. Preheat oven to 400°. In a large bowl, combine fresh tomatoes and garlic cloves. Drizzle with ¼ cup olive oil and toss to coat. Arrange tomatoes and garlic in a single layer on a rimmed baking sheet, and roast in the oven for 45 minutes or until tomato skins are lightly brown and juices are bubbling. Remove from the oven and set aside.
  2. In a large stockpot, heat remaining 2 Tbsp oil over medium heat. Add onion and red pepper flakes, cook for about 10 minutes or until the onions start to brown. Add canned tomatoes, roasted tomatoes, liquid from roasted tomatoes, stock, basil and thyme to the stockpot. Bring to a boil and simmer uncovered for 30 minutes, stirring occasionally. 
  3. Use a regular blender to blend soup in batches or blend soup directly in the pot using an immersion blender. Alternately, soup may be passed through a food mill with a coarse blade. Soup may be served hot or cold.

 

Note: This soup freezes really well and tastes amazing on a cold winter night! To freeze, transfer cooled soup to mason jars, storage containers or zip-top bags. Store in the freezer until ready to eat.  

Nutrition Facts

Amount per serving
Serving size: ⅛ recipe

Calories  170.5

Total Fat  10.8 g

Saturated Fat  1.5 g

Polyunsaturated Fat  1.1 g

Monounsaturated Fat  7.6 g

Sodium  497.1 mg

Potassium  673.4 mg

Total Carbohydrate  16.9 g

Dietary Fiber  4.4 g

Sugars  4.0 g

Protein  3.5 g

Live It is a cooking demonstration presented by the Nutrition Food Services and Wellness Departments at Community Hospitals and Wellness Centers (CHWC). Episodes are hosted by registered dietitian and certified diabetes educator Andrea Miller, and each features a different special guest sous chef. The goal of Live It is to showcase nutrient-dense foods and teach viewers doable ways to use them in order to promote wellness in our community. Held once a month at Bryan Hospital, the show is recorded by Bryan Municipal Utilities in front of a live all-staff audience. For more recipes and to watch past episodes of Live It, visit www.chwchospital.org/live-it.