Best Roasted Tomato Basil Soup Recipe – Twisted Mikes

A perfect soup for anytime of the year, roasted tomato and basil soup. This easy recipe uses fresh tomatoes, fresh basil, garlic, cream, and onion. It’s fresh and delicious, takes only about 30 minutes. Give this recipe a try, we think you will like it.

A few of our favorite things from Amazon:

smoked salt sampler set : https://amzn.to/46kfUeY
organic lemon rosemary sea salt : https://amzn.to/3XqudKM
vanilla sugar: https://amzn.to/3PtLIYJ
tahitian vanilla beans ( much cheaper than buying from store) : https://amzn.to/3PpWY8H
airtight storage containers : https://amzn.to/3CQTILP
nonstick baking sheets : https://amzn.to/3qZs8JU
baked donut pans: https://amzn.to/46hI8XH
measuring spoons and cups: https://amzn.to/3XnTa9M

favorite credit cards

American express blue card

Apply for an American Express Card with this link. Terms Apply. https://americanexpress.com/en-us/referral/MICHAEgYvo?xl=cp01

ameican express gold card. 4 x points on grocery and restaurants.

Apply for an American Express Card with this link. Terms Apply. https://americanexpress.com/en-us/referral/MICHAEplyN?xl=cp01

Let’s make some roasted tomato basil soup. It’s going to be a super simple recipe. We preheated our oven to 400°. In the pan here, we have 2 lbs of tomatoes. These tomatoes we have frozen. Uh they’re from last year’s harvest, and we’re going to uh getting ready for this year’s. Uh if you don’t have those, of course, make sure you use fresh. But 2 lbs of tomatoes. We have one medium onion. We have kind of chopped that up. And we have four cloves of garlic. We still left the skins on those. We’re just going to pour that all in there. We’re going to take about 3 tablespoon of olive oil and we’re just going to coat everything. Once coated, we’re going to take all of these. We’re just going to stick them on a baking sheet. Of course, your fresh tomatoes will have a little bit different texture, but they all work out the same. Set this on a baking sheet. Now, we’re going to salt and pepper this to taste. We’re going to probably put a quite a bit of salt, quite a bit of pepper. We want a lot of flavor on this. We’re going to stick this in the oven. We’re going to at 400° and we’re going to roast this for roughly 25 to 30 minutes. All right. We’re going to pull these out. These are done. Now, yours may look a little different. Um, since ours was frozen, they did not brown a lot. Yours may brown more if you were using fresh tomatoes, but they were thawed. But they were thawed, and they will be delicious because we have a mixture of tomatoes, so that helps out a little bit, too. What I’m going to do here, I’m going to take my fingers and unwisely pull out all the little garlic. I had four cloves. cuz those are hot. If you watch very many of our cooking videos, you will notice I make a lot of unwise decisions whenever doing this. All right. Now, in this pot, I’m going to go ahead. We have a pot over here. I’m going to go ahead and put our tomatoes and our onions. You know, no one cooks perfectly at home. We all have our little things always. Okay, make sure I get all those juices, everything in there. There’s no use to waste anything to get in my pot. Also, in that pot, I am now going to place two cups of chicken [Music] stock, half a cup of preacked basil. I just have the entire leaves in there. I’ll throw that on top. Throw that in there. And take our garlic. Our garlic should be pretty much a mush. We’re going to take our garlic. Take them out of those that wrap around the [Music] outside. We’re now going to bring this to a boil. All right. After this comes to a boil, we’re going to simmer this down probably about a medium low heat. And we’re going to let this simmer for 10 minutes. Our soup has simmered for our 10 minutes. We’re now going to stick it in our blender. Now, if you have an immersion blender, that would be ideal. We don’t have one. We have everything else you could think of, but we don’t have an immersion blender. I’m sure that’s going to be on the list soon. All right. Just going to sit that. Oh, wait. That one little piece of onion does not want to come out. All right. And make sure that if you use a one of these, you have a uh high quality one where it’s not going to break. Uh this is actually plastic. If you have glass, please be careful. Uh but we really like our ninjas. So, all right. We’re going to pulse this until it’s nice and smooth. All right. Now, I’m going to take this off. I’m going to take my pot back onto the stove. We’re going to pour our soup out. So, if I lift this little lid up back into our pot, as you can tell, it’s nice and smooth. You have like little chunks of basil in there. All right, we’re now going to add to that because we wanted just a little bit more richness to it. Half a cup of heavy whipping cream. Half of which is on the counter. Uh, it’s gone. Nobody would ever know. And we’re just going to uh cook this until it’s nice and warm. So, it’ll just like a couple of minutes and then our soup will be done. But anyway, we hope that you enjoy this recipe. Please take a moment to like, subscribe, and share. And uh give it a try. We’ll think you’ll like this recipe.