Fire Roasted Tomato Basil Soup*

basil, soup, appetizer, restaurant, easy, tomato, cream, garlic, tomato soup, creamy tomato soup, spicy

It’s Totally Tomato Tuesday!

What’s that? Well, it’s a flashy title I just made up to catch your super short attention span. I need you to be as excited about this gorgeous soup as I am! And sadly inventing a scratch and sniff screen is out of my expertise…so I had to fall back on silly alliteration.

I made this soup almost a year ago and it quietly disappeared in the archives. Sometimes that happens with recipes and I am usually ok with it. But this Fire Roasted Tomato Basil Soup did not deserve to die a quiet death! So it’s back for a second time with a much easier to follow recipe. :-)

basil, soup, appetizer, restaurant, easy, tomato, cream, garlic, tomato soup, creamy tomato soup, spicy

I make this soup all.the.time. Seriously, I have 4 bags of it in my freezer right now! I always make a double batch so I have plenty left over to freeze and eat for lunches throughout the week. I almost always serve it with crusty french bread or a hot grilled cheese sandwich…but it is also just as good all by itself.

I can go on and on about this soup…but this is all you need to know…

1. It’s spicy and full of flavor from those 6 cloves of garlic and 20 leaves of basil.

2. I love it so much, I have now blogged about it twice.

3. It takes a total of 35 minutes to make and is ass friendly! This baby rolls in at 204 calories a bowl!

 

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Fire Roasted Tomato Basil Soup

Yield: 4 Servings

Cook Time: 35 minutes

Ingredients:

2 tablespoons olive oil
1 large yellow onion, diced
6 garlic cloves, chopped
3 (14 ounce) cans of hunt's fire roasted tomatoes
2 cups chicken stock (or vegetable stock for vegetarian)
1/2 cup half and half
1 tablespoon crushed red pepper
20 fresh basil leaves, chopped
salt and pepper, to taste

Directions:

In a heavy bottomed pot over medium high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and sauté with the onion for 2 minutes.

Next, add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed. Add the chicken stock and half & half and bring to a simmer. Cook uncovered, for 10 minutes or until it has thickened.

Add the remaining chopped garlic clove, crushed red pepper, fresh basil and season to taste with salt and pepper. Lower your heat to medium-low and cook for 5 minutes more.

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks of tomato left. Serve immediately with a hunk of warm french bread and get to dipping!

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition Info per 1 serving: 204 calories. 10.7 fat. 22.5 carb. 6 fiber. 4 protein.

Inspired by Food.com

 

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33 Responses to “Fire Roasted Tomato Basil Soup”

  1. 1

    Averie @ Love Veggies and Yoga — February 21, 2012 @ 12:34 am

    Oh that soup looks killer! I love tomato soups that are HEARTY like yours and with a ka-ka-kick!

  2. 2

    Katarina — February 21, 2012 @ 1:16 am

    Yummy, sounds great!

  3. 3

    Ann — February 21, 2012 @ 2:35 am

    That looks amazing! I’m glad you re-made it! It’s bright, colorful and looks OMG delicious!

  4. 4

    Kathryn — February 21, 2012 @ 4:59 am

    Love this! Spicy tomato soups are my absolute favourite!

  5. 5

    Blog is the New Black — February 21, 2012 @ 5:40 am

    A favorite of mine- swoon!

  6. 6

    Gen — February 21, 2012 @ 6:44 am

    Yum!!! That soup looks/sounds incredible!!

  7. 7

    thelittleloaf — February 21, 2012 @ 8:27 am

    Gorgeous. And healthy. Roasting the tomatoes makes all the difference doesn’t it? Yum.

  8. 8

    Sally @ Spontaneous Hausfrau — February 21, 2012 @ 8:43 am

    Tomato soup has got to be one of my absolute favorites. I like to keep it on hand in the freezer, too! I’ll be trying this recipe when it’s time to replenish :)

  9. 9

    Julie @ Table for Two — February 21, 2012 @ 8:44 am

    this looks too gorgeous to eat! although, now i want to face plant into it and slurp it all up!!

  10. 10

    Anna L — February 21, 2012 @ 8:58 am

    I´m down with anything that´s ass friendly! What a great name for a category :)

  11. 11

    Cassie — February 21, 2012 @ 9:15 am

    I can’t believe how simple this sounds. Making it for sure, especially because of the whole ass-friendly thing. I’ve been eating too many cookies! Love this!

  12. 12

    Bev Weidner — February 21, 2012 @ 9:35 am

    I am so in loooove! MAKE IT STOP!

  13. 13

    Gina @ Running to the Kitchen — February 21, 2012 @ 10:18 am

    I hate how some amazing recipes go and die in the archives…this looks way too good for that!

  14. 14

    Jenna B. — February 21, 2012 @ 10:37 am

    Have you tried it without the Half & Half? I’m trying to find some dairy-free soup alternatives.

    • Jessica replied: — February 22nd, 2012 @ 12:03 pm

      No, I have not. I don’t think it would be very good without a little bit of cream of some kind…. Let me know if you do try it without the cream and if you like it!

  15. 15

    Lauren at Keep It Sweet — February 21, 2012 @ 11:40 am

    Is it still ass friendly if I soak all the soup up with a giant loaf of bread? Because I need to do that immediately.

    • Jessica replied: — February 22nd, 2012 @ 12:04 pm

      I sure hope so! That’s how I eat it! :-D

  16. 16

    Maureen — February 21, 2012 @ 3:00 pm

    I used to HATE tomato soup, now it is one of my favorites!

  17. 17

    Joanne — February 21, 2012 @ 8:49 pm

    Anything that will bring me a hint of summer in winter (hello, basil!) sounds pretty perfect to me!

  18. 18

    Jennifer (Delicieux) — February 22, 2012 @ 2:33 am

    I can see why you have bags of this in the freezer, it looks SO good! I love tomatoes, I eat them everyday but it’s been so long since I made a tomato soup. I can’t wait for winter to come here because I want to try this.

  19. 19

    DessertForTwo — February 22, 2012 @ 11:59 am

    I love love love homemade tomato soup. It just can’t be beat. Thanks for the remidner that I need to make some stat! I’d love to try your fire-roasted version!

    xo

  20. 20

    Liz — February 22, 2012 @ 12:49 pm

    This looks amazing! So YUMM!

  21. 21

    Windy — February 22, 2012 @ 1:58 pm

    This is Perrrrfeeeect. I keep the hunts fire roasted tomatoes in the cupboard for when I make chili in the crockpot. So making some of this and freezing it!!

    Thank you for rebloggin’!

  22. 22

    Jess — February 22, 2012 @ 7:46 pm

    Looks easy and delicious. I will be making this soon. Thanks for the recipe!

  23. 23

    Alaina @mommysmenu — February 23, 2012 @ 1:52 pm

    oh my god! I was so sick all week and made this the day you posted it for my fiance and I..it was AMAZING! It made me so warm and hit the spot perfectly..thank you thank youu!

  24. 24

    The Novice Chef » Garlic Brown Sugar Chicken — February 24, 2012 @ 12:09 am

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  25. 25

    Friday Favorites | mommysmenu — February 24, 2012 @ 7:07 am

    […] {Fire Roasted Tomato Basil Soup via The Novice Chef} […]

  26. 26

    Lucie (Thursday Night Dinner) — February 26, 2012 @ 5:52 pm

    YUM! i love tomato soup its so tastey i cant wait to try this out

  27. 27

    Laura B. — February 26, 2012 @ 6:54 pm

    I just made this tonight and it’s DELISH!!! I plan on having it hang in the fridge for a few days and have for dinner this week w/ grilled cheese sammies. I think it’s going to be even better after it sits for a bit. Thanks for sharing!

  28. 28

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  29. 29

    Elaine — July 13, 2012 @ 9:51 am

    I am so glad to get this recipe. Last night I had the best bowl of tomato soup I have ever had in my 68 years. Served at a favorite Italian restaurant and called Fire Roasted Basil Tomato Soup. It’s not on their regular menu so I am delighted to get your recipe and will be trying it in the very near future. Thank you!

  30. 30

    Sarah — March 12, 2013 @ 6:36 pm

    I am making this today for the third time in as many months. It’s been part of dinner in the past, but this time I’m taking your advice and making it just to freeze. A great ass-friendly lunch, and really quite filling! Thank you for this great recipe!

  31. 31

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