Baked Tomato Soup

I haven't really been in the mood to cook extravagant meals lately so I have been trying to come up with awesome twists on regular meals. I have been somewhat successful and I am happy to post about my newest [easy] concoction - Baked Tomato Soup. I made this last night and it was GREAT.

Here are the ingredients you will need:



  • 2 cans chopped tomatoes
    • 1 can no sodium added diced tomatoes
    • 1 can diced fire roasted tomatoes
  • 3/4 cup extra virgin olive oil
  • salt and pepper to taste
  • spices to taste
    • I used a tad of cumin, a pinch of red pepper flakes, and cayenne pepper and some Essence [we like things spicy... if you don't, try some garlic and onion powder and stick with the Essence]
  • 2 cloves garlic, minced
  • 1 cup chicken broth 
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup chopped fresh basil leaves
  • 1/2 cup heavy cream
  • 1 tortilla

  • Preheat oven to 450 degrees F
  • Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup oven the olive oil and roast until caramelizes, about 15 minutes
  • In a saucepan, heat remaining olive oil over medium-low heat
  • Add the garlic, the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf, butter and cream
  • let simmer for about 15 minutes
  • Now you can either use an immersion blender to puree until smooth OR you can leaved the tomatoes diced, which is what I did
  • Cut one flour tortilla into small chunks
  • Separate the soup into 4 ramekins, sprinkle with cheese and flour tortilla strips
  • Reduce oven to 400 degrees F and bake the soup for approximately 15 to 20 minutes

Then serve hot!! It is so good!!! 

Until next time, happy soup baking! :)