Fresh Tomato Basil Soup with Asiago Cheese


3 lbs ripe roma tomatoes, peeled and seeded, cut in half
2 cups yellow onions, sliced
6 cloves garlic, finely minced
2 tbs extra virgin olive oil
kosher salt and black pepper to taste
dash of red pepper flakes
1 quart (32 oz) chicken or vegetable broth
1 cup basil, chopped
2 tsp fresh thyme
2 bay leaves
6 tbs asiago cheese, shredded
This is a delightful fresh soup of tomato, and fresh basil and is spiced with cloves, red pepper flakes and thyme.

  • Preheat oven to 400 degrees.
  • Toss tomatoes, onions, garlic and olive oil together.
  • Spread the tomato mixture on a non-stick baking sheet and roast for 45 minutes.
  • Remove baking sheet from oven and once cool enough to handle, remove and discard the skins from the tomatoes.
  • Transfer the tomato mixture to a large stock pot, along with any juices.
  • Using medium heat, add the salt, pepper, red pepper flakes, basil, thyme and bay leaves.
  • Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes.
  • Discard bay leaves.
  • Puree the soup in batches in a blender or food processor for a smooth creamy consistency,
  • Garnish each serving with 1 tbs of asiago cheese and serve at once.




15 min


1 min


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