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Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (301)

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Average Rating:

Total Reviews: 301

Showing 191-200 of 301

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  • on September 16, 2009

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    For me the basil was too overpowering in the soup. But if you're a big basil fan, I think you'd probably love it. I'll definitely make this soup again but cut back on the amount of basil next time. Also, I didn't bother chopping my basil because I figured the food mill would catch it - but I found a lot of big pieces still went through. So I would recommend chopping up the basil a bit.

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  • on September 12, 2009

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    Made this today for a small dinner party. DELICIOUS.

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  • on September 11, 2009

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    Made this for dinner last night with plum tomatoes and basil from the garden. Absolutely wonderful. The tomatoes smelled so good roasting in the oven. My husband is a huge tomato soup fan and he said there's not a thing he would change about this recipe. I don't have a food mill or immersion blender so I threw it in a blender to finish it. We paired this with Tyler Florence's Mozzarella Grilled Cheese sandwiches; what a great comfort meal.

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  • on September 10, 2009

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    I made this yesterday because I had many plum tomatoes and about 1 lb of basil to use up...I was so happy I did!! This is one awesome recipe. The flavor is fantastic...I love the kick of the black papper and crushed red pepper and the basil...its wonderful. Thank you as always Ina...you are the BEST!

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  • on September 04, 2009

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    I've been making this soup for several years now. My whole family loves it and why not? It's absolutely delicious. No need to look for another tomato soup recipe to try. This one sets the standard for excellence.

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  • on September 01, 2009

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    This is fantastic. I was afraid all of that basil would be too much, but it wasn't. The only thing I might change is cut back on the black pepper as the basil already has a peppery flavor to it. I would not however (as noted in other comments cut back on the red pepper as I do like the kick from it. Next time I might try to make this with roasted garlic to see if the roasted garlic and tomatoes make it even more rustic. Great recipe Ina!

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  • on August 30, 2009

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    Used 3 teaspoons olive oil on the tomatoes-it was plenty and 1 Tbs light butter on the onions. Added 1-2 Tbs balsamic vinegar. Per another reviewer's suggestion i added the peeled garlic cloves to the tomatoes to roast. Used immersion blender-never removed tomato skins. LOVE this recipe! Smells delicious and the flavors are more layered and developed than plain tomato soup. It's beautiful as it is.

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  • on August 28, 2009

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    I made this for the first time, and I loved it! I'm a big fan of any kind of tomato soup, but this one was really fabulous! I loved the good balance of basil with the other flavors. I was afraid it would be too strong, but it wasn't at all. Next time, I'll try to make some toasted bread or croutons to go with it.

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  • on August 27, 2009

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    This was a good easy to follow recipe but it used too much red pepper for my taste. I plan on making it again.

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  • on August 26, 2009

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    This is a classic example of why I love Ina Garten!! Her food is always straightforward and the recipes are failure-proof!
    This soup absolutely delicious and easy to make. The second time I made it, I let it cool and then I re-blended it with a container of good quality plain Greek yogurt, to give it a creamier texture. The red pepper gives it a kick that doesn't overwhelm.
    It is wonderful served hot or cold with a dollop of either yogurt or sour cream on top.
    Thank you Ina for sharing!

    My dream is to meet Ina and cook with her!!

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