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Roasted Tomato Basil Soup
Roasted Tomato Basil Soup

Before you jump to Roasted Tomato Basil Soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Most of us have been trained to believe that comfort foods are not good and to be avoided. At times, if your comfort food is candy or some other junk food, this holds true. Soemtimes, comfort foods can be very healthy and good for us to eat. There are some foods that basically can improve your moods when you eat them. When you are feeling a little down and are needing an emotional boost, test out a few of these.

Cold water fish are good if you want to feel happier. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3 fatty acids and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s the truth: eating tuna fish sandwiches can actually help you overcome your depression.

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try these suggestions instead!

We hope you got insight from reading it, now let’s go back to roasted tomato basil soup recipe. To make roasted tomato basil soup you need 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roasted Tomato Basil Soup:
  1. Take 6 large hothouse tomatoes, seeded and sliced into 4
  2. Use 1 large onion, chopped
  3. You need 1 can sliced tomatoes (28oz.), with their juices
  4. Use 1 tbsp kosher salt
  5. Take 1 1/2 tsp black pepper
  6. Take 6 clove garlic, minced
  7. Get 2 tbsp unsalted butter
  8. You need 1/4 tsp red pepper flakes
  9. Use 1 bunch basil leaves
  10. Get 1 tsp fresh thyme leaves
  11. Provide 8 cup chicken stock
  12. Get 1/4 cup olive oil
  13. Prepare 2 tbsp olive oil, to sauté
  14. Provide 3/4 cup heavy whipping cream
Instructions to make Roasted Tomato Basil Soup:
  1. Preheat oven to 400°F. In a bowl, toss the seeded sliced tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes,in one layer on a baking sheet and roast for 45 minutes.
  2. Meanwhile, in a large pot over medium heat, using the 2 tablespoon olive oil and 2 tablespoon butter, saute the onions, garlic, and red pepper flakes for 10 minutes until the onions start to brown.
  3. Add the canned tomatoes, basil, thyme, and chicken stock. Turn down the heat to low.
  4. Remove the roasted tomatoes out of the oven when done. Carefully peel off the skin on all of the tomatoes. Add the tomatoes, including the liquid from the baking sheet to the pot mixture.
  5. Turn the heat back up to medium and bring the pot to a boil.
  6. Add the heavy cream into the pot and simmer uncovered for 40 minutes.
  7. Use a blender to chop the tomatoes into smaller pieces and pulse it for 1 second on and 1 second off. Do this three times.
  8. Season with more salt and pepper if needed. Add chopped fresh basil to garnish. Serve hot.

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