Recipe Details

Tomato Basil Soup

Bake time
Prep time
Total time


Preheat oven to 450° F. Strain tomatoes: reserve liquid. Spread tomatoes onto baking sheet lined with parchment. Drizzle 1/4 C. olive oil onto tomatoes and sprinkle with seasoned salt and pepper. Roast 15 to 20 minutes or until tomatoes are caramelized. In a heavy saucepan, heat remaining olive oil over medium-low heat . Add onion, celery, carrot, and garlic; cook until vegetables are soft (about 10 minutes). Add roasted tomatoes, reserved tomato liquid broth, butter and bay leaf. Make a corn starch slurry by dissolving corn starch in cold water. Add slurry to soup. Simmer about 20 minutes or until vegetables are tender. Add basil and cream. Puree with hand held immersion blender until smooth. Serve immediately. Yield: 8 servings


14 oz. canned diced tomatoes
1/2 C. olive oil, divided
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped carrot
2 cloves garlic, minced
2 C. broth
2 Tbsp. butter
1 bay leaf
1/2 C. chopped fresh basil leaves
1 C. heavy cream
1 Tbsp. Clabber Girl Corn Starch
3 Tbsp. cold water

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