Tomato Basil Soup with Asiago Cheese

tomato basil soup with asiago cheese

prep time: 50 minutes
cook time: 30 minutes
ready in: 80 minutes

makes: 6 servings, 1 cup each


  • 3 lbs Roma (plum) tomatoes, rinsed, cut in half lengthwise and seeded
  • 2 cups sliced yellow onions
  • 6 garlic cloves, minced
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 quart (32 oz.) low-sodium chicken broth
  • 1 cup fresh basil, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 6 Tablespoons shredded Asiago cheese

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 400°F. Toss tomatoes, onions, garlic and olive oil together. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes.
  2. Remove baking sheet from oven. Once cool enough to handle, remove and discard the skins from the tomatoes. Transfer the tomato mixture to a large stockpot over medium heat, along with any juices.
  3. Add salt, crushed red pepper flakes, broth, basil, thyme and bay leaves. Bring to a boil and then simmer uncovered for about 30 minutes.
  4. Discard the bay leaves. Puree soup in batches in a blender or food processor for a smooth, creamy consistency. Garnish each serving with 1 tablespoon Asiago cheese.
  5. Serve immediately.
  6. Tip: To seed the tomatoes, simply cut in half lengthwise and squeeze out the seeds. Don’t worry about crushing the tomatoes – you’ll be pureeing them anyway.

per serving: 140 calories, 7g fat, 2g saturated fat, 5mg cholesterol, 320mg sodium, 14g carbohydrate, 3g fiber, 7g sugars, 6g protein