Best 11 Bonnies Turkey Soup With Roasted Tomatoes Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the world of culinary delights, there are few dishes that evoke comfort and warmth like a hearty turkey soup. The combination of tender turkey meat, savory broth, and an array of vegetables creates a symphony of flavors that can nourish both body and soul. "Bonnie's Turkey Soup with Roasted Tomatoes and Basil" takes this classic recipe to new heights with its vibrant flavors and fresh ingredients. This soup is a perfect way to utilize leftover turkey from Thanksgiving or Christmas dinner, or it can be made using pre-cooked turkey for a quick and easy weeknight meal. The addition of roasted tomatoes and basil adds a burst of tanginess and herbal freshness, elevating the soup beyond the ordinary.

Here are our top 11 tried and tested recipes!

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

ROASTED GARDEN TOMATO BASIL SOUP



Roasted Garden Tomato Basil Soup image

Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special.

Provided by mellie65

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h

Yield 8

Number Of Ingredients 16

8 tomatoes, cut into 8 wedges
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
3 sprigs fresh thyme, chopped
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
½ teaspoon curry powder
3 sprigs fresh thyme, chopped
3 cups chicken broth
1 cup heavy whipping cream
1 cup chopped fresh basil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
  • Bake in preheated oven until very tender and browned, about 2 hours.
  • Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
  • Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 9 g, Cholesterol 40.8 mg, Fat 18.2 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 29.1 mg, Sugar 4.5 g

TOMATO TURKEY SOUP



Tomato Turkey Soup image

During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.-Judy Lloyd, Alta Vista, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 14 servings.

Number Of Ingredients 15

6 cups chicken or turkey broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup quick-cooking barley
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups cubed cooked turkey
1-1/2 cups sliced carrots
1-1/2 cups sliced celery
1 medium onion, chopped
1 cup chopped green pepper
1 package (10 ounces) frozen chopped okra

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 714mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY



Slow-Cooker Roasted Tomato Basil Soup Recipe by Tasty image

Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 12

2 lb tomato
1 red bell pepper
1 medium yellow onion
6 cloves garlic
½ cup olive oil
kosher salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon tomato paste
2 cups vegetable stock
½ cup fresh basil leaves

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
  • Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
  • Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
  • Cover and cook on high for 2 hours.
  • Using an immersion blender or a standing blender, puree the soup until creamy.
  • Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
  • Ladle the warm soup into bowls and garnish with more basil.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams

TOMATO BASIL SOUP RECIPE BY TASTY



Tomato Basil Soup Recipe by Tasty image

Here's what you need: oil, onion, celery, garlic, salt, pepper, tomato paste, fresh basil, crushed tomato, vegetable broth, baking soda, fresh thyme

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 12

1 tablespoon oil
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons tomato paste
¼ cup fresh basil
28 oz crushed tomato, 2 cans
6 cups vegetable broth
½ teaspoon baking soda
2 sprigs fresh thyme

Steps:

  • Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
  • Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
  • Lower heat and cover, simmering for 15 minutes.
  • Uncover and remove thyme.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Allow to cool 2 minutes and serve topped with basil.
  • Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 48 grams, Fat 48 grams, Fiber 2 grams, Protein 2 grams, Sugar 17 grams

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream

Steps:

  • In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.
  • Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
  • Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.

ROASTED TOMATO SOUP WITH FRESH BASIL FOR 2



Roasted Tomato Soup with Fresh Basil for 2 image

Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.-Marie T Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

1-1/4 pounds tomatoes (about 4 medium), halved
1 small onion, quartered
1 garlic clove, peeled and halved
1 tablespoon olive oil
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 fresh basil leaves
Salad croutons and additional fresh basil leaves, optional

Steps:

  • Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly., In a blender, process tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. Garnish each serving with croutons and additional basil if desired.

Nutrition Facts : Calories 129 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED TOMATO SOUP WITH FRESH BASIL



Roasted Tomato Soup With Fresh Basil image

Recipe from Taste of Home. 1 cup equals 107 calories, 5 grams fat, 0 cholesterol, 4 grams fiber

Provided by 55tbird

Categories     < 60 Mins

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

3 1/2 lbs tomatoes, halved (about 11 medium)
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
salad croutons and additional fresh basil leaf (optional)

Steps:

  • Place tomatoes, onion and garlic in a greased 15x10 baking pan; drizzle with oil.
  • Sprinkle with thyme, salt and pepper; toss to coat.
  • Bake at 400 degrees for 25-30 minutes or until tender, stirring once.
  • Cool slightly.
  • In a blender, process tomato mixture and basil in batches until blended.
  • Transfer to a large saucepan and heat through.
  • Garnish each serving with croutons and additional basil if desired.

Nutrition Facts : Calories 95.1, Fat 5.1, SaturatedFat 0.8, Sodium 401.6, Carbohydrate 12.2, Fiber 3.5, Sugar 7.5, Protein 2.6

ROASTED TOMATO SOUP WITH FRESH BASIL



Roasted Tomato Soup with Fresh Basil image

Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil, optional

Steps:

  • Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

Nutrition Facts : Calories 107 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED TOMATO SOUP WITH BASIL



Roasted Tomato Soup With Basil image

Make and share this Roasted Tomato Soup With Basil recipe from Food.com.

Provided by pamela t.

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 1/2 lbs tomatoes
1 small onion
2 garlic cloves
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
12 fresh basil leaves
crouton

Steps:

  • Halve each tomato, cut out stem, peel garlic, peel onion and cut it in quarters.
  • Place tomatoes, garlic and onion in a greased 15"x10" x 1 "inch baking pan; drizzle with olive oil, sprinkle thyme on top, salt and pepper. Toss to coat.
  • Bake at 400°F for 25-30 minutes or until tender; stirring once. Cool slightly.
  • In a blender, process the tomato mixture and basil leaves in batches until blended. Transfer to a large saucepan and heat through. Garnish each bowl with salad croutons or extra basil leaves.

Nutrition Facts : Calories 95.1, Fat 5.1, SaturatedFat 0.7, Sodium 401.7, Carbohydrate 12.1, Fiber 3.6, Sugar 7.5, Protein 2.6

ROASTED TOMATO SOUP



Roasted Tomato Soup image

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g

Tips:

  • Use ripe, flavorful tomatoes: Roasting the tomatoes intensifies their flavor, so start with the best tomatoes you can find.
  • Don't overcrowd the roasting pan: Give the tomatoes plenty of space so they can roast evenly and caramelize.
  • Roast the tomatoes at a high temperature: This will help them caramelize and develop a deep flavor.
  • Use a good quality chicken broth: The broth is the base of the soup, so make sure it's flavorful and rich.
  • Add plenty of vegetables: Vegetables add flavor, texture, and nutrients to the soup.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste.
  • Garnish the soup with fresh herbs: Fresh herbs add a pop of color and flavor to the soup.

Conclusion:

Bonnie's Turkey Soup with Roasted Tomatoes and Basil is a delicious and easy-to-make soup that is perfect for a cold winter day. The roasted tomatoes add a rich, flavorful sweetness to the soup, while the basil adds a fresh, herbal note. This soup is also a great way to use up leftover turkey from Thanksgiving or Christmas dinner.

Related Topics