Roasted Tomato & Basil Soup
Prep Time
Cook Time
Total Time
Recipe Type: Soups
Serves: 4-6 people
  • 2 – 2 ½ lbs. fresh plum or beefsteak tomatoes, large chopped
  • 2 medium peeled carrots, small chopped
  • 1 medium red onion, medium chopped
  • 2 stalks celery, medium chopped
  • 15 fresh basil leaves
  • 2 Tbl. tomato paste
  • 2 cups water
  • 1 cup half-and-half
  • 1/3 cup parmesan cheese, grated
  • olive oil
  • salt and pepper
  1. Preheat oven to 400 degrees. Line a large sheet pan with foil to help with the clean-up later. Evenly distribute the tomatoes, carrots, red onion and celery on the sheet pan. Drizzle with olive oil, and season with salt and pepper. Roast the vegetables at 400 degrees for 20 – 25 minutes or until tender.
  2. Carefully pour the roasted vegetables into a large stock pot with the tomato paste, basil leaves and water. Pulse the mixture with an immersion blender until smooth. Continue to pulse the blender as you pour the half-and-half and parmesan cheese into the soup. Season the soup with salt and pepper. Simmer over low heat for 5-8 minutes to allow the flavors to meld together before serving.
Author's Note
If you don’t own an immersion blender, ladle the vegetables and water into a food processor in two batches. Pulse each batch until smooth and pour it into the stock pot. Continue with the rest of the directions.
Recipe by Culinary Cory at