Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Roasted Tomato and Basil Soup - creamy tomato soup without any cream or cream alikes! So rich, buttery, yet light | littlebroken.com @littlebroken

Healthy Tomato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 1 hour 25 mins
  • Total Time: 1 hour 45 mins
  • Yield: 4 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Description

Creamy tomato and basil soup without any cream. Simply roasted veggies simmered with fresh leeks creates an intense and buttery flavor. 


Ingredients

Units Scale
  • 3 pounds plum tomatoes, quartered
  • 2 medium shallots, peeled and quartered
  • 3 garlic cloves, peeled and smashed
  • 1 1/2 tsp. dried oregano
  • 1 tsp. kosher salt, divided
  • 2 Tbsp. olive oil, divided, plus extra for serving
  • 1 leek, leaves cut off and white and light green part cut into half moons
  • 2 cups chicken stock
  • 1 oz. fresh basil leaves
  • 1 Parmesan cheese rind
  • 1/4 tsp. red pepper flakes
  • Fresh black pepper, to taste

To Serve


Instructions

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl combine the tomatoes, shallots, garlic, oregano, 1/2 teaspoon salt, and 1 Tablespoon olive oil. Season with black pepper, to taste. Spread the mixture onto a large parchment-lined baking sheet and roast for 1 hour.
  3. In a large dutch oven, heat the remaining 1 Tablespoon of oil over medium heat. Add the sliced leeks and cook until soft, about 5 minutes. Add roasted tomatoes (plus the juices), chicken stock, basil, cheese rind, red pepper flakes, and remaining 1/2 teaspoon of salt. Season with black pepper, to taste. Bring the soup to a simmer and cook, uncovered, for 15 minutes. The liquid will slightly reduce.
  4. Discard the cheese rind and transfer the soup to a high-speed blender and blend until smooth. You can also use an immersion blender. Taste for salt and pepper. Serve with light drizzle of olive oil.

Notes

  • Parmesan Rind: Some grocery stores sell Parmesan cheese rinds in the same section as the cheeses. I normally keep mine from a Parmesan cheese wedge to use in soups. If you can’t get your hands on a cheese rind, grate some Parmesan cheese into the finished soup. I would start off with a few tablespoons, taste, and add more as needed.
  • Leftovers: Leftover soup can be stored in an airtight container for up to 3-4 days in the refrigerator or up to 3 months in the freezer.

Nutrition

  • Serving Size:
  • Calories: 275
  • Sugar: 12.5 g
  • Sodium: 380 mg
  • Fat: 15.1 g
  • Carbohydrates: 27.9 g
  • Protein: 10.9 g
  • Cholesterol: 9.3 mg