Copycat Roasted Tomato Basil Soup

Copycat Roasted Tomato Basil Soup


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This rich, creamy roasted tomato basil soup is inspired by Corner Bakery. Serve it topped with crunchy croutons and fresh basil.

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Time needed

1 hour cooking

Serving Size / Yield

4 servings


  • 4 (14 1/2 oz.) cans diced tomatoes
  • 2 Tbs. oil
  • 1 Tbs. butter
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 4 C. chicken stock
  • 1 Tbs. sugar
  • 1/2 C. half and half
  • 1/2 C. basil, chopped
  • 1/2 tsp. dried oregano
  • salt and pepper, to taste

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Preheat the oven to 400 degrees and put the diced tomatoes on a baking tray. Reserve the tomato juices for later. Drizzle the tomatoes with 1 Tbs. oil and season with salt and pepper. Roast the tomatoes for 40 minutes. Stir occasionally to prevent burning.

In a large pot, heat 1 Tbs. oil and the butter over medium high heat. Saute the minced garlic for 30 seconds, then add the chopped onion, celery, and carrots. Saute until the vegetables are soft and the onions are translucent. Add the roasted tomatoes, reserved tomato juice, chicken stock, and sugar. Simmer for 15 minutes, or until the mixture starts to thicken.

Mix in the half and half, basil, oregano, salt, and pepper. Puree the soup in a blender for 2 to 3 minutes, or until the mixture is smooth. Pour the tomato mixture back to the pot and bring to a simmer. Adjust the seasonings to taste. Serve topped with croutons and fresh basil.

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