Roasted Tomato and Basil Soup

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 87.6
  • Total Fat: 6.9 g
  • Cholesterol: 8.3 mg
  • Sodium: 769.5 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.1 g

View full nutritional breakdown of Roasted Tomato and Basil Soup calories by ingredient
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Estimated on # of servings Estimated on # of servings
Number of Servings: 10


    4lb plum tomatoes (halved lengthwise)
    3 tbsp olive oil
    1large spanish onion, don't need to finely chop
    6 cloves of garlic
    2 cans of vegetable broth
    1/2 cup of light cream
    1/4 cup of fresh chopped basil
    1.5 tsp salt, 1/2 tsp pepper


preheat oven to 350
arrange tomatoes on sheet, cut-side up, drizzle with olive oil
bake for 50-60 minutes
heat oil, onion, garlic, stir until onion is golden
add tomatoes, broth, and cream
simmer for 30 minutes, add basil
simmer for another 10 minutes
then blend with hand blender or use an actual blender, putting 1-2 cups in at a time, as blender can hold.

Number of Servings: 10

Recipe submitted by SparkPeople user SPATTERSONDVM.

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Member Ratings For This Recipe

  • Very good, I always add extra garlic to everything, I served this with home made croutons. Thanks for posting! - 3/3/18

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  • This soup is delicious! My extremely picky sister loved it (of course I had to puree it so she couldn't pick out the basil or onions). I used some other kind of tomatoes and a sweet onion. Really good with a couple of croutons and a little asiago cheese sprinkled on top :) - 3/14/10

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  • My whole family loved this soup. I made it with the intention of taking it to work for lunch, but my family like it so much that I only had one day of leftovers from it. Next time I will make a double batch. - 1/15/09

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