Creamy Tomato-Basil Soup

(from mayflowerkids’s recipe box)

Makes 8 cups

Source: Paula Deen Quick & Easy Meals

Categories: quick, soup


  • 8 on-the-vine tomatoes
  • Olive oil-flavored cooking spray
  • 1 t salt, divided
  • 1 t ground black pepper, divided
  • 3 T butter
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 (28 oz) can diced tomatoes
  • 10 large basil leaves, rougly chopped and divided
  • 1 c chicken broth
  • 1/2 c heavy cream


  1. Preheat oven to 450F. Slice tomatoes in half crosswie, and scoop out seeds with a spoon. Place tomato hlaves, skin side up, on a parchment paper-lined baking sheet. Coat tomato halves with cooking spray; sprinkle with 1/2 t salt and 1/2 t pepper. Roast tomatoes for 20 minutes or until very soft and slightly charred.

  2. While tomatoes roast, melt butter over medium-low heat in a large Dutch oven. Add onion and garlic; cook until soft and golden. Remove from heat.

  3. Add roasted tomatoes, diced tomatoes, and half of basil to onion mixture; stir.

  4. In the container of a blender or food processor, place one third of the tomato mixture. Process until smooth; transfer to a large bowl. Repeat procedure twice with the remaining mixture.

  5. Return puree to Dutch oven. Add chicken broth and crea. Cook over medium-low heat until heated through. Stir in remaining basil, remaining 1/2 t salt, and remaining 1/2 t pepper.

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