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Copycat Corner Bakery Roasted Tomato Basil Soup

Copycat Corner Bakery Roasted Tomato Basil Soup
Copycat Corner Bakery Roasted Tomato Basil Soup
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Tomato soup is an American classic recipe. This Copycat Corner Bakery Roasted Tomato Basil Soup has the same deep and rich flavors of the Corner Bakery soup. The fresh basil complements the smoky flavor of the roasted tomatoes. A hint of half and half gives this soup recipe a nice creaminess without overwhelming the fresh flavors. This recipe is a breeze to make and can be put on the table in less than an hour.

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  • 4 (14-1/2-ounce) cans diced tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 4 cups chicken stock (homemade or store-bought)
  • 1 tablespoon sugar
  • 1/2 cup half & half
  • 1/2 cup chopped basil
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees F.

  2. Place the diced tomatoes (with the juice reserved for later) on a baking sheet. Drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast the tomatoes in the 400 degree F oven for 40 minutes. Keep an eye on the tomatoes and stir them around if they start to burn.

  3. In a large stock pot, heat 1 tablespoon olive oil and butter over medium-high heat.

  4. Cook the minced garlic for 30 seconds. Then add the chopped onion, celery, and carrots. Saut until vegetables are softened and the onions are translucent.

  5. Add the roasted tomatoes, reserved tomato juice, chicken stock, and sugar. Simmer until it starts to thicken, or about 15 minutes.

  6. Add the half and half, basil, oregano, salt, and pepper.

  7. Puree the soup in a food processor fitted with a steel blade. Process for 2-3 minutes or until the soup is smooth.

  8. Return the soup to the stove top and bring to a simmer. Adjust the seasonings. Serve with croutons and fresh basil.

Corner Bakery Tomato Basil Soup...Vegan!

To make your copycat Corner Bakery tomato basil soup vegan-friendly, substitute the following:

  • 2 teaspoons vegetable oil for 1 tablespoon butter
  • 4 cups vegetable broth for 4 cups chicken stock
  • 1/3 cup soy milk for 1/2 cup half & half

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I used to make homemade tomato soup often. It is so much nicer than canned soup. I have never had roasted tomato soup though. I am looking forward to trying this recipe. It sounds wonderful. How could I alter it to use fresh tomatoes instead of canned? Has anyone tried it that way yet?


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