4.7 from 84 votes
Tomato Basil Soup
Tomato Basil Soup is a creamy blend of slow-roasted Roma tomatoes and garlic enhanced with fresh herbs, shredded vegetables, and a smooth finish from half and half. This soup's texture is thick and velvety, resulting from roasting and blending, with a balanced flavor profile from fresh basil and Parmesan cheese. Adding cooked orzo gives body and a mild pasta texture, rounding out the soup.
Prep Time
15 mins
Cook Time
20 mins
Additional Time
50 mins
Total Time
1 hr 20 mins
Servings:
4
Calories:
302 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 pounds Roma tomato
- 8 cloves garlic , smashed, with paper removed
- 1 tablespoon extra virgin olive oil
- 8 prigs thyme fresh
- 2 tablespoons butter
- 1 carrot , shredded, about 1 cup
- ½ medium yellow onion , shredded, about ¾ cup
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- ½ teaspoon cayenne pepper
- 1 ½ cups vegetable broth , (use chicken broth if you prefer)
- 1 cup half and half
- ½ cup basil slivered, fresh
- 1 cup orzo cooked, pasta
- 4 tablespoons Parmesan Cheese grated
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stem the tomatoes, then slice them in half lengthwise. Remove the seeds by gently squeezing them out (if you feel like it), or remove with a spoon.
- Lay the tomatoes, cut side up if cut in half, in a single layer on a baking sheet lined with foil. Roast for 40-50 minutes or until the skin softens and begins to burst. Discard the herbs and 4 cloves of the garlic, and set aside.
- In a large stock pot over medium heat, melt the butter. Add the shredded carrot and onion to the pot and sprinkle with ¼ teaspoon kosher salt. Sauté for five minutes, stirring often, until the vegetables are soft. Add the tomato paste and continue to stir for one minute. Add the tomatoes and 4 cloves of the garlic, the broth, and cook for five minutes.
- Add the tomato mixture to a blender. Vent the top of then blender and blend for 30 seconds or until smooth, or use an immersion blender until smooth. Add back to the pan and stir in the half-and-half. Cook over medium heat for 5 minutes or until warmed through.
- Season with more kosher salt to taste and divide among serving bowls. Serve hot with ¼ cup orzo per bowl, and sprinkle with Parmesan cheese and fresh basil.
Cup of Yum
Nutrition Information
Serving
1.25cups
Calories
302kcal
(15%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
41mg
(14%)
Sodium
776mg
(32%)
Potassium
689mg
(15%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2580IU
(52%)
Vitamin C
35.7mg
(40%)
Calcium
153mg
(15%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 302
% Daily Value*
| Serving | 1.25cups | |
| Calories | 302kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 41mg | 14% |
| Sodium | 776mg | 32% |
| Potassium | 689mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2580IU | 52% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 153mg | 15% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.