Roasted Tomato Basil Soup

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I made this soup for my family along with homemade baguette. My entire family went on and on about how delicious it was, and I, myself, couldn't believe how tasty it was as well! It was easy to make, and although it took me a little bit longer the first time, it really wasn't hard at all. It was, by far, one of the best tasting soups I've ever had! I think it's a great recipe for dinner parties, or comfort food on a rainy day. Try it with homemade baguette. It's delightfully tasty! This recipe will not be forgotten in our home, and it's one I will make again and again. Thanks to Ina Garten!

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I made this last night, and was amazed at how easy it was! I subed regular tomatoes that I just cut into 1/2 disks, and I roasted the garlic with the tomatoes. I don't have a fancy food mill, so I just ran all the tomatoes (roasted and canned, plus the garlic in the blender for a few seconds, as I like my soups "creamier" rather than chunky.
I didn't use as much olive oil as stated; actually only used a drizzle to coat the tomatoes before roasted. I made crostinis to drop in, and the soup was a big, big hit!!!

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This is really easy and delicious soup. Per another reader's comments, I blended the whole thing, as well. Want to put some spin on this? This soup is an excellent foundation for a very healthy seafood chowder. My husband seasons tilapia filets and sautes then in a pan. We just break up the fish into the tomato soup, and you have instant seafood chowder.

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I think this soup recipe is great, in fact I made if for the first time when I was house-sitting for people who just came back from snowboarding and skiing. I thought it would be a good idea to have a hot soup waiting for them when they got home. They absolutely loved it and would like for me to make it for them again! I added more garlic than the recipe had asked because I really wanted to enchant the flavor the the Tomato Basil soup! GREAT RECIPE

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This was the best soup I've ever made. I took a risk on using all new recipes for a "fancy" dinner party. I stayed 90% to this recipe (I never follow one 100%...I don't think the chiefs do the exact same thing each time, as ingredients don't always taste the same from one day to the next.

What I did a little different:

When I halfed my tomatoes I gave them a slight squeeze into the garbage bowl. This was just out of habit; as its what I do when I oven roast tomatoes. I also roasted the garlic with the tomoatoes.

I forgot to buy butter, so I just left it out. (don't know how I was out of butter.

I think the oil measuement was kind of high; especially since I doubled the recipe. But I've never measured oil in my life, used enough to coat the tomatoes and enough to cover the bottom of the pot.

I used an emersion blender like others on here and everyone thought it was a cream soup.

Also, an awsome addition and kinda funny...I wanted to serve this with an individual basil/cheese garlic toast bc I love to dunk but took the bread a little too long in the oven...they wound up being AWSOME crutons. LOL

People went crazy over this soup and I will serve it again and again. BTW it didn't taste anything like tomato sauce like some people said. Maybe using the emersion blender before straining 'souped it up"?

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This is always a hit and requested at my house by family and friends. It is easy to double. I prefer not to have all the tomato seeds and skin, so I blend the whole thing and strain it through a mesh strainer.

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This is my family's favorite soup. It also is great for the lunch box. For dinner I serve it with a salad and garlic bread. The soup is also good with cubed fresh mozzarella.

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I love this soup! I'm not usually a fan of tomato soup, but this is great! LIke I do to every recipe I changed it a bit. I add a splash of "really good" white wine vinegar. I did blend it and I like the thick, chunky consistency it lends. Las summer I made it for my boyfriend's parents 50th Anniversary party and served it in 6 oz glasses with a dollup of sour cream a chiffonade of basil on top. I get rave reviews everytime I make it! Thanks Ina! You're wonderful!

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This is a very flavorful soup which does indeed taste like an excellent marinara... I didn't have enough basil on my little plant so I had to use some dry & it didn't matter a bit. I also roasted the garlic right on the tomatoes because I like roasted garlic better and it adds more depth of flavor. I made some sourdough croutons with a sprinkling of parmesan to serve on top and they made the whole thing so hearty... the only thing that kept it from 5 stars is its similarity to marinara- I LOVE marinara so we liked the soup a lot but I guess I expected something a little different. I did reduce the amount of oil to almost nothing to keep the calories and fat low, so maybe that made a big difference, but over 1/4 cup of oil (even olive oil made this too much fat for a starter course.

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This recipe is soooooo yummy and healthy! I made it for a dinner party and my friends husband couldnt stop having helping after helping of this soup! I usedroma tomatoes instead and added a little extra red pepper flakes. you have to try it!