Roasted Tomato Basil Soup

Total Time:
1 hr 50 min
Prep:
15 min
Cook:
1 hr 35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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4.8 344
Hands down the best soup I've ever had. I make this with grilled cheese. Yum!! Only thing I added was after I run it through the food mill, I blend it so it comes out creamy rather than chunky. I also add a little freshly grated parm when serving! Love this recipe! Thank you Ina! item not reviewed by moderator and published
Excellent soup. Followed the recipe to a T except used an immersion blender (minimal blending to ensure some chunky texture). As Ina says, roasting the Roma tomatoes really bumps up the flavor. item not reviewed by moderator and published
Delicious and easy!! I followed the exact recipe. Yum!!! item not reviewed by moderator and published
Lovely soup i did as above but added a tin of coconut milk after i blended and wow what a lovely creamy texture which tasted amazing since i did taste before adding its perfect please do try. item not reviewed by moderator and published
Delicious, with rich tomato flavor. Did not change anything except did not include thyme. Served with a bit of grated parmesan and black pepper and it was perfect. item not reviewed by moderator and published
This soup is fabulous! Next time I make it I will cut up the tomatoes and basil before cooking and leave as is - leaving out the food mill step. Jarred garlic works well and you can put the thyme stems in whole and just take out after cooking. item not reviewed by moderator and published
If you don't have a food mill an immersion blender works just as well and it's delicious! item not reviewed by moderator and published
Fantastic soup recipe! I was concerned over the amount of basil used -- but it turned out perfect and absolutely delicious. Only adjustment was that I used a hand held blender, rather than a food mill. Turned out thick and wonderful. Thanks Ina for another great recipe. item not reviewed by moderator and published
This soup is delicious. My daughter and I just made it and we had so much fun. My son helped too, he was the garlic masher and food mill operator. We cut the garlic in half and added a dollop of sour cream to each bowl. It is an instant favorite. Full of flavor and healthful too. item not reviewed by moderator and published
This soup is amazing. WE used our home grown tomatoes so it is perfect if you have a surplus of tomatoes in your August garden. My husband can't wait for this soup. All summer he talks about it. It freezes well. I also used it as a tomato sauce. I sauted some extra garlic in a little bit of olive oil and then added the soup mixture. We put it on our spaghetti with lots of fresh parmesan cheese. Delicioso!! item not reviewed by moderator and published
Oh and I added heavy cream at the end item not reviewed by moderator and published

Not what you're looking for? Try:

Roasted Tomato Basil Soup

Recipe courtesy of Sandra Lee