Creamy Roasted Tomato Basil Soup

I’ve only recently liked tomato soup…as a child I found the Campbell’s tomato soup repulsive and very much like Chef Boyardee. I haven’t tried this recipe yet but from the ingredients to the beautiful photos it looks like the best recipe for tomato soup I’ve come across yet….AND…since there’s no dairy it can be canned! I cannot wait to make this soup, thank you so much for posting, tomato soup now has another dimension!

Creamy Roasted Tomato Basil Soup
A Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!
Serves: 6 serves
  • 1.2 kg | 2½ lbs Roma tomatoes, halved lengthwise
  • 600 g | 1¼ lbs Grape (or Cherry) tomatoes, halved lengthwise
  • 8 whole cloves garlic, peeled and smashed with the back of a knife
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 large onion, diced
  • 1 red bell pepper (capsicum), deseeded and diced
  • 2 potatoes (200 g | 7 oz), diced
  • 3 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 cups lightly packed fresh basil leaves, roughly torn

For Direction Click Here >>>> Creamy Roasted Tomato Basil Soup