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
Watch how to make this recipe

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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4.8 347
<div><span>made this soup tonight, even though it's August.and hot.Take my word for it ....you need the fresh ingredients of summer to make this absolutely delicious soup. Only thing I added was a tablespoon  of sugar and Parmesan  cheese . </span></div> item not reviewed by moderator and published
Very easy with great results.  I added a half teaspoon sugar and an extra half cup of chicken stock.  I used my food mill, but will use an immersion blender next time.  Served with toasted three-cheese semolina bread.  Yum!<br /> item not reviewed by moderator and published
This soup is like a thin tomato sauce out of a can. The soup is like eating the boyardee sauce out of the can.  item not reviewed by moderator and published
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
Love this recipe for many reasons. First being my very picky and very "anti basil" 15 year old loves it! We tried it on our recent trip to Ireland and she asked that I make it for her. After reviewing many recipes, this is the one that sounded most like the soup we had in Ireland. We have a ton of tomatoes in the garden so I roasted many different types of tomatoes. I roasted the onions and garlic along with the tomatoes. I did use 1 can of tomatoes to follow the recipe without too many changes. I only used half the amount of basil but used rosemary and thyme. I didn't peel or seed my tomatoes and added a touch of sugar. The immersion blender worked great to make it a nice texture. I am going to split the recipe and add cream to part of it to see which way we like better. Really is a simple recipe and the comment "it tastes like Ireland Mom!", was the best compliment I could get! This a recipe I see in our future often especially after reading it freezes well! item not reviewed by moderator and published
The recipe was incredibly straightforward, and with simple modifications, was super delicious. In lieu of the canned tomatoes and fresh plum tomatoes, I used a variety of fresh from the garden tomatoes of different varieties (including cherry tomatoes) and roasted all of them. Seasoning the tomatoes well prior to roasting really enhanced the flavor of the finished soup. I added a touch extra red paper flakes and thyme. The soup would not have been the same without the fresh basil. If it weren't summer, I might top with yogurt or add creme. item not reviewed by moderator and published
This is the most incredible soup I've ever eaten. We are overrun with tomatoes from our garden, so I used those instead of plum tomatoes and it worked fine. I used a smidge more red pepper flakes, added one teaspoon sugar and used my immersion blender for a smoother soup and it absolutely knocked our socks off. I'll make this again and again. Thanks Ina. Your recipes always rock! item not reviewed by moderator and published
Yummy Made just as written. The next time I peeled and seeded the tomatoes. Takes time but enjoyed the soup even more. Thank you. item not reviewed by moderator and published
Too delicious for words. I've made this so many times I've lost count. My children love it. item not reviewed by moderator and published
We loved this soup. The video really makes it easy to follow. Easy and really doesn't take that long. I blended more than the pic item not reviewed by moderator and published
This is the best soup ever! Plus, it is very low in calories. I skip the butter and use very little olive oil. This soup is always in my fridge when I'm serious about losing weight. item not reviewed by moderator and published
Easy, worth the time item not reviewed by moderator and published
Lovely soup recipe though not really five-stars - this is a very simple recipe, can be improved upon and there are no new concepts here. Blended-down and served with a swirl of cream and with Parmesan and fresh basil on the top made a good winter dinner-party starter. Served thicker with crusty bread was a lovely lunch at work (it freezes and microwaves beautifully). Roasting the onions and garlic first, cooking it all night in a slow-cooker and adding a teaspoon of sugar at an early stage all improve this recipe. item not reviewed by moderator and published
This was fantastic! I will be making this one again! I too like other reviewers peeled my tomatoes after roasting. I also skipped the food mill step at the end and just crushed the tomatoes with spoon. It turned out perfect! item not reviewed by moderator and published
I love this recipe! My mother-in-law makes it every year around Thanksgiving and it is fantastic. The basil flavor is just perfect and the cream really balances the acidity of the tomatoes. I can't wait for my parents to try it when I make it this year for them. item not reviewed by moderator and published
Amazing! This is my third time making this in a month and I just love it. The first time I followed the recipe exactly. This time I made some tweaks: no canned tomatoes (I roasted double the amount of fresh tomatoes) and I added a tablespoon of chili oil. All in all this is a great recipe and I'll be making it for years to come. item not reviewed by moderator and published
Great soup. I added a habaero pepper while simmering! It was delicious. After simmering I took out the tomato halves. Everything else went in my vitamix. I coursely chopped the tomatoes and added them back to the soup and heated for a few more minutes. This lasts me all week and got better and better as the days passed. item not reviewed by moderator and published
Followed the recipe to the letter and I felt like something was off. Let it sit overnight to see if the favors needed to meld. I ended up adding a pinch of sugar (Truvia) and that helped. Also sprinkled some fresh parmigiano reggioano on top. Definitely helped.. item not reviewed by moderator and published
Made the soup last wk. and it was delicious and looked just like the pic. Before pureeing in a blender, I tasted it and it tasted like tomato sauce; after pureeing, it tasted more like soup. Only used a $4 fresh bunch of basil and added a pinch of sugar to cut the tartness. item not reviewed by moderator and published
I made this today. Fantastic recipe! Easy and very flavourful. I only had one to one and a half cups of basil on hand but it was excellent nonetheless. Definitely a repeat recipe. item not reviewed by moderator and published
Easy and very good recipe!!! Only change made was using 1/2 of the garlic. I roasted &amp; peeled the tomatoes...super easy to do after they are roasted &amp; I used an immersion blender. Served with a little Parmesan on top and grilled cheese sandwiches. Delicious! item not reviewed by moderator and published
Easy - although it took a bit under 2 hours from beginning to end. I don&amp;#39;t have a food mill and used a blender instead, so I peeled the roasted tomatoes before adding to the soup pot, assuming correctly that the blender wouldn&amp;#39;t be able to break up the roasted skins very well. (Peeling was easy. Nice soup for a cold evening. I would make this again (and again.... : item not reviewed by moderator and published
This recipe was simply the best (and I&amp;#39;m not even a huge tomato soup fan. Very time consuming (probably 2 to 2 1/2 hours by the time it was all done but it was well worth the effort. It went over VERY well in my house which is tougher than it sounds because we have people who both love and hate tomatoes here so the fact that it could satisfy both ends of the spectrum was pretty impressive to me. I did use homemade chicken stock and the food mill. Then I put it back in the pot to re-heat while I made grilled cheese sandwiches. All in all, this house had a great Sunday afternoon football lunch. To the person who asked about peeling the tomatoes - I didn&amp;#39;t peel mine. The food mill either separated them out or cut them down sufficiently that they weren&amp;#39;t noticeable if they were there at all. item not reviewed by moderator and published
5 stars....really? I'm surprised. It's ok but not really great. It was missing richness. I was also surprised at 4 cups of packed basil. That's a lot of basil!! I won't be making this again, it just wasn't good enough. item not reviewed by moderator and published
This turned out excellent - BUT - I have a question on all tomato soups - what or how do you peel the tomatoes? Do they need to be peeled at all? I did put the soup through the food mill but the immersion blender would probably have worked just fine and the soup would have been thicker, but not as creamy. After I made this soup - took me hours longer than stated - I served it with a dollop of sour cream which was wonderful!!! item not reviewed by moderator and published
perfect just the way it is....I used regular tomatoes...let the &amp;#39;soup&amp;#39; cool and put it through a blender on soup setting....reheated and served with home made multi-grain bread.....doesn&amp;#39;t get any better than this.... item not reviewed by moderator and published
This is fantastic. It also freezes nicely and can be used over pasta! item not reviewed by moderator and published
Best roasted tomato soup ever! item not reviewed by moderator and published
I made this yesterday and personally I think it&amp;#39;s a lot better as a sauce. I replaced the chicken broth with veggie broth and also roasted a yellow pepper with the tomatoes. It instantly reminded me of a childhood dish my granny used to make with chunks of beef and egg noodles. I&amp;#39;m vegetarian now, but I&amp;#39;ll be recreating it with a meat substitute. I&amp;#39;ll definitely make this recipe for a long time to come!!! item not reviewed by moderator and published
Made this with tomatoes fresh from my husband&amp;#39;s garden. Used fat free low sodium chicken broth and the canned tomatoes were from last year&amp;#39;s harvest, not the store. I made enough to freeze individual serving because everyone in my family loves it so much! item not reviewed by moderator and published
very good i roasted the onion and garlic along with the tomatoes and used an immersion blender to process item not reviewed by moderator and published
Love Love the recipes. So full of flavor. I watched the video before I started but I did do some changes. I used my home grown tomatoes for the roasted tomatoes. On a second cookie sheet I cut up 5 red peppers (I needed to use them up and roasted them the same way as the tomatoes with olive oil and salt. I added two diced carrots and 1 stock of celery to the onions and garlic. I did use a food mill. My soup was a little thicker than I wanted so I added another quart of chicken stock. item not reviewed by moderator and published
I&amp;#39;ve been making this tomato soup for years! Love it!! I actually use a food mill, which makes it thick. I also add goat cheese &amp; grilled slice of a baguette. item not reviewed by moderator and published
This is soooo incredibly good! I did make a few changes. Instead of onions, I used shallots and sauted them with the garlic. I then threw everything in the blender. Blended well, then poured in a pot and added half the chicken broth and 1 cup of cream. Heated and let simmer for 10 minutes and then added sugar, salt and pepper to taste. It&amp;#39;s important to add these 3 after the soup has simmered. It allows all the flavors to cook out so you have a better idea of what it needs to get the right balance. Also after adding each be sure to stir well and then let it sit before adding more. You need to allow the sugar and salt to dissolve. item not reviewed by moderator and published
This soup is so flavorful! I made it with tons of halved cherry tomatoes with a few larger tomatoes...all from my garden. In the early afternoon I prepared the tomatoes, roasted them and then let them cool completely. Before I made the soup blended all of them with my Vitamix. Because the recipe doesn't tell you how to slice or dice the basil after I transferred the tomato mixture into the soup pot I blended the basil with some of the chicken stock and then added that to the soup. After the soup was done I used my immersion blender to puree the onions to make it completely smooth. I didn't strain it. item not reviewed by moderator and published
I love tomato soup and this is wonderful. I was so excited because fresh tomatoes are coming into season where I live and I have an abundance of basil. I felt that it was a little acidic but will add whipping cream to the leftover soup this week to make it creamy. I will make it again. item not reviewed by moderator and published
I made this recipe last night for lunches this week and I must say that it tastes just like the tomato basil soup I used to get at this little French bistro I used to visit regularly! This soup has a delicious rich taste and was easy to prepare. Unfortunately, I only had about 3 cups of fresh basil but this did not adversely affect the taste of the soup. I will definitely make sure to have the full 4 cups next time I prepare this soup. Ina hit it out of the park with this recipe! item not reviewed by moderator and published
I absolutely love this soup and make it regularly to bottle in mason jars for lunches. I double the recipe and add about 4-6 cups of jasmine rice and half a bunch of coarsely chopped kale. The rice absorbs most of the broth so it really isn't much of a soup but is absolutely delicious and more filling. My comfort food! item not reviewed by moderator and published
YUM!!! Didn't have enough basil. Will pull ALL of it in next time for sure! Didn't have red peppers, but had pork seasoning with it :- That worked well also. Didn't mash it through food mill. Instead, took the tomatoes out of the soup, peeled the skins off (not hard at all, put the tomatoes back in the soup and pulsed the whole thing in my food processor. Just enough to chop the large pieces. The taste - AMAZING! Very easy to make. Served with home made kale chips. item not reviewed by moderator and published
I made this soup last night. It came out great. I did not have fresh Thyme so I substituted with fresh Rosemary which I had. I roasted the tomatoes with the rosemary and it came out delicious! Thanks Ina, I will be enjoying this soup all week and will definitely make it again. item not reviewed by moderator and published
Just made this soup for the first time and I will definitely make it again... the only change would be the reduction of black pepper.... the soup had a big kick, bigger than I would like... my husband agrees and he likes food much hotter than I. It will be a keeper tho. item not reviewed by moderator and published
My husband and I made this early one Sunday morning, with the intention of warming it up later for dinner. We followed the recipe, using reduced sodium chicken broth rather than stock or water. We saved the tomato/onion/basil mixture that did not make it through the mill, putting it in the fridge. When it came time for dinner we made some toast points with sourdough bread and used the mixture to make bruschetta, to snack on while the soup warmed up. It was wonderful, and before we knew it we ate far more than we thought we would. A great way not to waste anything! item not reviewed by moderator and published
Oh...My...Goodness!!!! I normally do not rate recipes...but this was so amazing that I felt obligated!!! I doubled the recipe and added heavy whipping cream for a little creamy flavor (this is almost like a tomato bisque...this soup is out of this world!!! And of course, the tomatoes you roast in the oven are what gives this soup the incredible flavor! Insane! item not reviewed by moderator and published
This is my favourite soup! My only modifications include adding 6 cups of cooked basmati recipe (to a doubled recipe and 3 cups of kale. It's pretty thick, more like a stew and gets better as the days pass. Delicious! item not reviewed by moderator and published
This recipe made me like tomato soup. It is labor-intensive, but worth it. item not reviewed by moderator and published
Made this for dinner with a prosciutto panini and my husband couldnt rave enough about how delicious it was. will definitely make again, maybe even keep a bit thicker and use as a pasta sauce. item not reviewed by moderator and published
Amazingly intense flavor! Ina...you rock!!! item not reviewed by moderator and published
This was easy to make, but I found it lacking in rich flavor. I'll try it again tomorrow, but it definitely needs spicing up! item not reviewed by moderator and published
I LOVE this recipe exactly as written. Use a really good extra virgin olive oil and it will be wonderful. I serve this as a first course topped with a dollop of Greek yogurt and a beautiful green basil leaf. The main course is Ira's roasted shrimp and orzo salad. Add a really good crusty bread with sweet butter and you have a delicious meal! The pecan bars in Ina's newest cookbook makes a perfect desert along with a really good cup of coffee. People will think that you are a real gourmet cook. The really goods news is that the pecan bars can be made ahead and frozen and the soup and salad are best if made the evening before. item not reviewed by moderator and published
Thanks for another fabulous recipe. The flavors are perfectly balanced and the food mill gave the soup a beautiful smooth, velvety texture! item not reviewed by moderator and published
I LOVE this recipe. It makes a lot of food and it is usually gone at my house within a week. I substitute water for chicken broth if I dont have broth around. item not reviewed by moderator and published
I have been making this soup for about a year and it's fantastic! I reduce the onions by half (sorry Ina! and it doesn't seem to make much difference. The first time you make it, it might feel like a lot of work, but once you get the system down it's easy. I love the rustic idea of a food mill but who owns one!?! I use an immersion blender. item not reviewed by moderator and published
This is the best tomato soup I have ever eaten, and I am a connoisseur when it comes to tomato soup. Cream is not needed, and since I'm working on becoming 100% vegan, this suits me. Also good with small chunks of red potato added. item not reviewed by moderator and published
This was delicious. The changes I made to this recipe is that I added 2-3 teaspoons of sugar to the tomato mixture during the forty minute simmering time as the plum tomatoes were not sweet enough as it is winter. You will basically have to do this based on your taste and the season of your tomatoes. After it was done simmering, I used my Vitamix blender to blend it all down and returned it back to a clean pot over medium low heat and added 1 cup of heavy cream until warmed through. Serve with fresh shredded basil and large homemade croutons and Parmesan shavings. item not reviewed by moderator and published
amazing! I am lactose intolerant, so I used olive oil and skipped the butter. Also, be careful with the red pepper flakes, I usually add more than needed but the simmering really spices things up. item not reviewed by moderator and published
Amazing depth of flavor. I would not change a thing to this recipe. item not reviewed by moderator and published
Pretty good. I added a pinch of sugar and next time I make it I won't put in the red pepper flakes... Or maybe just two flakes. (I'm a woos... it wasn't too salty. Maybe the person that complained that it was used regular salt. item not reviewed by moderator and published
Way too salty. item not reviewed by moderator and published
If you make this, I suggest that, when you add the oven-roasted tomatoes, you omit the liquid from the baking sheet, avoiding an oily aftertaste that's not very appealing. item not reviewed by moderator and published
I was looking for a recipe to use my basil from the garden and I found this recipe. I love tomato soup, so I was expecting a lot. And I got it! Very delicious, healthy and heaven with crunchy bread. I have lots more basil in my garden so I will be making another batch to have half and freeze the other half. Roasting the tomatoes and using basil makes this very tasty and unique. item not reviewed by moderator and published
Amazing and really easy! Very flavorful. I actually added some heavy cream at the end just to give a touch more richness, but overall, this was great! item not reviewed by moderator and published
Really easy to make and doesn't require a huge number of ingredients. I changed the measurements by half, but changed a couple things more to what I thought would be appropriate, less basil for sure, salt and pepper to taste. Added some extra red pepper flakes to give it that kick. Also made it vegan, cream of tomato soup, with veggie broth and coconut milk. Absolutely delicious, got some cool pictures on my blog on my profile item not reviewed by moderator and published
I LOVE this recipe, except that I use ALL canned tomatoes (3 large cans. I've tried it with expensive imported Italian ones and cheaper ones (although I refuse to use the no-frills store brand ones. Either way, it always comes out scrumptious. My entire family loves it. Yes, it's a little more work, but it's so worth it. I won't touch that condensed stuff now. I don't like basil much, so I completely omit that (there is usually some in with the canned tomatoes and it is the most delicious soup for having with crusty bread or a grilled cheese sandwich. item not reviewed by moderator and published
Fantastic soup. I follow the directions exactly and am always rewarded with best soup I have ever had. I love basil and the amount is just right for me and my family and the little kick from the red pepper is like a little suprise flavor. item not reviewed by moderator and published
I love this recipe. I have tried other tomato soup recipes and I always think, this one is My Favorite one . No questions ask ; item not reviewed by moderator and published
This is a very time consuming recipe. It was very good, but I'm not sure I'd go though the trouble again. We tasted a sample with some fat free half &amp; half stirred in and a sample without. My husband and I both liked it with a bit of half &amp; half better, so we added that. I served it to company and everyone commented that is was delicious. Even the kids devoured it via dipping crusty bread into it. It is VERY heavy on the basil. I did cut back a little bit and it was plenty. item not reviewed by moderator and published
Perfect exactly as written. Another winner from Ina! item not reviewed by moderator and published
OMG, this recipe gave me an opportunity to use the herbs and tomatoes from my small garden. I used thai basil instead of the regular basil. Since I am watching my salt intake and fats, I used less than a teaspoon of salt and cut back on the olive oil. My immersion blender did the job for me. The soup was rich, robust and scrumptious. Since we are coming to the end of the growing season for summer vegetables, my husband asked me to make more to freeze. Great article in the Wall Street Journal on Ina and her garden. She is my favorite chef. item not reviewed by moderator and published
Excellent! I always love the combination of tomato and basil! I make mine exactly as the recipe says, except I sometimes omit the thyme. (Thyme can overpower a dish really quickly and I don't love the flavor. And I throw mine through a blender, which makes it slightly thick. It can definitely be a soup, but my husband prefers it as a pasta sauce! I have made this several times! I've even roasted the tomatoes in a toaster oven! (At one point we lived in an apartment that didn't have an oven! item not reviewed by moderator and published
i've been making this soup for years and love it as much today as i did when i first discovered it. yum! item not reviewed by moderator and published
This is my favorite tomato soup recipe ever! My daughter asks for it again and again and I make it for people when I need to bring them a meal. I don't have a food mill. I just throw everything together in the dutch oven and use my immersion blender. Its perfect every time. item not reviewed by moderator and published
Wonderful and flavorful, although I didn't use as much basil as the recipe called for. After roasting the tomatoes I removed the skins because I like a very smooth tomato soup and the skins are too tough for my immersion blender. My husband likes to add a bit of cream. Served warm or cold it's delicious either way. item not reviewed by moderator and published
This soup was "OK" at best and I say that because this is the same exact recipe I use to make Spaghetti sauce sooooo,.....I felt as if I was eating just spaghetti sauce without the noodles. It is alot better served cold as a Gazpacho, especially in the Summer months!! Try it! item not reviewed by moderator and published
This was THE best tomato soup! My husband loved this soup and so did the kids! If you don't like spicy soup you could omit the crushed red pepper but we loved the kick it added. Goes wonderfully with ham and cheese croissants. My question is can this soup be canned? I use my garden tomatoes and this would be a great recipe to use and can for a wonderful summer flavor over the winter. Does anyone know if this can be canned and how long to process? Thanks in advance! item not reviewed by moderator and published
This soup is awesome!!! I did not have thyme and I added (without the seeds a jalepeno and 1/4c each of red and orange bell pepper. I also used a hand blender rather than what she lists, I love my immersion blender for things like this, quick, easy and very effective. This soup was wiped out!! item not reviewed by moderator and published
This was so easy and with the fresh tomatoes from a roadside stand it was intensely good. item not reviewed by moderator and published
Fantastic recipe! I'm always looking for things to do with my garden tomatoes and basil, and this was the perfect thing! I used all fresh tomatoes since I have so many, and the combination of the roasted tomatoes with the stewed tomatoes was wonderful. I used my emulsion blender since I don't have a foodmill. I stirred in about a tablespoon of heavy cream in our bowls before serving. My husband and I absolutely loved this, and I will use this again and again. It's a perfect recipe to freeze, also! Thank you, Ina! item not reviewed by moderator and published
It was very fresh but you need to add a couple teaspoons or tablespoons of sugar because it is kind of "sour" since the tomatoes are fresh. It was more like a sauce than soup. item not reviewed by moderator and published
I've made this soup twice and loved it both times. When I made it last night, I added some ricotta cheese to the soup to make it thicker and creamier and to add some protien. The ricotta might seem unusual, but it was a nice addition. Next time, I'd like to make some cheesy croutons to go with it too. item not reviewed by moderator and published
Out of this world delicious! What I LOVED the most about this soup is how healthy and fresh it tasted. I can't wait until my garden is ripe this summer and I can pick my own onions, tomatoes, garlic, basil, and thyme! So fresh tasting and really warms the soul. Thanks Ina!!! item not reviewed by moderator and published
I liked it but it was a bit like marinara sauce...may add some cream next time, or sprinkle a bit of Parmesan cheese on it. I added Herbs de Provence to recipe and it was good addition. item not reviewed by moderator and published
This is the best tomato soup that I have tasted and made! It has been wonderful during the winter months when I feel sick or craving a delicious soup. My husband loves it cold while I love it warm with grilled cheese. Either way its delicious. Great recipe!!! item not reviewed by moderator and published
1st time turned out great! item not reviewed by moderator and published
Have made it several times, love it!! item not reviewed by moderator and published
I just made this for a soup swap and even with not-great spring tomatoes, it was soooo good! It takes time to prepare but it's really easy and the house smells fantastic. I made it in a stainless steel pot and used my stick blender right in the pot. The texture was perfect so personally I wouldn't bother peeling the tomatoes. BTW, I doubled the recipe and ended up with 6 1/2 quarts. item not reviewed by moderator and published
What a yummy soup! This was easy to make, perhaps a little time consuming, but worth it. I cut the recipe in half but followed it otherwise and enjoyed a fresh bowl after it was done simmering. Another plus is that it's pretty healthy, too! item not reviewed by moderator and published
I have been making this soup for a little over a year now. It is requested so often in my family that it has inspired me to plant my own garden. What's growing in my garden you ask?? Tomatoes and basil! item not reviewed by moderator and published
Wonderful flavor, so easy to make...even hubby can follow the directions and make it. Making it for the 4th time today, because I love the flavor. Great with some garlic-cheese toast. You can't go wrong. item not reviewed by moderator and published
Delicious. I just made it for the third time. item not reviewed by moderator and published
I've made it three times now and it has consistantly been great. You won't be disappointed! item not reviewed by moderator and published
I've been making this for several years now and have passed this recipe on to anyone that will listen. The flavor is amazing...even in the winter! I also LOVE that there is NO cream in this recipe. Ina you are my favorite and I have yet to make one of your recipes that my family didn't enjoy. My two year old even loves this recipe! Thanks. 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