Roasted Tomato Basil Soup

{ Roasted Tomato Basil Soup }

This copycat Le Madeleine’s Tomato Basil Soup is one of my all-time favorites! It is quick and easy, and who doesn’t love tomato soup? I had some friends over for dinner last week and wanted to jazz this recipe up a bit. I roasted my tomatoes ahead of time, added onion and took out the cream (to pretend I’m healthier than I am). The tweaked tasted great and were worth sharing! Here is a recipe for roasted tomato basil soup.

{ ingredients }

  • 4 cups fresh tomatoes, cored, peeled, and chopped (8-10)
  • 2 – 28 oz. cans of whole tomatoes, crushed with liquid
  • Large white onion, chopped
  • Olive oil
  • 6 cups vegetable broth
  • 1 cup of fresh basil leaves (or more!)
  • 2 sticks of sweet unsalted butter
  • Salt and pepper
  • Juice from 1 lemon

{ directions }

  1. Preheat oven to 400 degrees.
  2. Half the fresh tomatoes and place on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 45 minutes.
  3. While tomatoes roast, add your onion to a large stock pot with one stick of butter. Cook on medium heat, stirring for a few minutes until they become translucent.
  4. Combine tomatoes, lemon juice and broth in stock pot and simmer for 30 minutes.
  5. Puree, along with the basil leaves, with immersion blender (or in small batches in a blender).
  6. Return to saucepan and additional butter, while stirring, over low heat.
  7. Garnish with basil leaves and serve with your favorite bread or salad!
  8. Yum! Enjoy!

Makes about 10-12 servings.

{ Keep Cooking in Love & Light! }

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