Roasted Tomato, Basil and Garlic Noodle Soup Recipe

Roasted Tomato, Basil and Garlic Noodle Soup Recipe

This comfort food soup is perfect for any fall or winter meal! The leftovers are great for lunch and it's so flavorful and delicious!


Roasted Tomato, Basil and Garlic Noodle Soup

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Hello Friends... Sheena's sister Shannon here again! (Do I need to keep telling you I'm her sister since I post so often??)  

Today I was craving something with tomatoes and basil, and I love to make extra food on the weekends that I can bring to work for lunch all week!  

One of my very favorite recipes is Sheena's Capellini al Fresco.... but since I've been in the soup mood lately, I wanted to try a soup with those amazing flavors!  

This wonderful soup is the recipe I concocted after doing some research. This recipe takes some time to make, but all the extra effort is completely worth it!

The roasted tomatoes are absolutely delicious along with the onion, garlic and basil. This recipe would be the best with fresh garden tomatoes, but store bought tomatoes are great with garden fresh aren't available.

More soup recipes you may like:

Slow Cooker Creamy Cheeseburger Soup
Three Cheese Tortellini and Mushroom Soup
Easy Chicken Dumpling Soup
Creamy Sausage, Potato and Sauerkraut Soup
Rosemary Orzo Soup
Beefy Tomato Macaroni Soup

This recipe would also be great with tortellini or gnocchi instead of pasta, fresh rosemary, dill or parsley instead of basil, or a splash of cream added in at the end. 

You can also add cooked ground beef or shredded rotisserie chicken for some protein! Or, you can skip the pasta all together and eat it with crackers or garlic bread instead. 

I'm all about garlic, so garlic soup and garlic bread sounds fantastic to me!

Other recipes using fresh basil:

Sheet Pan Herb Honey Garlic Pork Chops and Vegetables
Italian Chicken Bake
Sticky Apricot Basil Chicken Thighs 
Mini Tortellini Kabobs with Lemon Basil Vinaigrette
Lemon Lime Basil Margarita


Enjoy!


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Tomato, Basil and Garlic Noodle Soup

Yield: 6 servings

Author: Sheena

ingredients:

• 3 pounds plum or roma tomatoes
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup butter
• 1 medium yellow onion, finely diced
• 10 cloves garlic, minced
• 1- 28 ounce can whole tomatoes
• 15 ounces fresh basil, chopped
• 5 cups chicken stock
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 ounces small pasta such as macaroni or shell, cooked al dente

instructions:

1. Preheat oven to 400 degrees F. 
2. Cut the tomatoes in half lengthwise and toss with olive oil, two teaspoons salt and one teaspoon pepper. 
3. Spread the tomatoes on a baking sheet and roast in the oven for 40-45 minutes. Remove from oven, cool and remove skins from the tomatoes.
4. In a large pot, heat the butter over medium heat. Sauté the onions and garlic, until tender. 
5. Add the roasted tomatoes, canned tomatoes, basil, chicken stock, sugar, one teaspoon salt and 1/2 teaspoon pepper. 
6. Bring to a boil and simmer uncovered for 30-40 minutes. Use an immersion blender and blend soup mixture until desired consistency.
7. Add the cooked pasta, heat through and remove from heat.
8. Serve with crackers, garlic bread and parmesan cheese or fresh basil sprinkled on top.

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