Roasted Tomato Basil Soup

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I have made this twice, the first time i used tomatoes from our garden and it was great! The second time I cut the tomatoes bite size, did not puree it and added hot italian sausage instead of the red pepper flakes it was sooooooooooooooooooooooo good

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I absolutely loved this soup. A lot of recipes tend to suffer if you can't get the greatest ingredients, for instance, like getting tomatoes during the dead of winter. However, roasting the tomatoes brought out all the great flavors of my mediocre tomatoes, making quite a delicious soup. Give it a go - you won't want canned anymore!

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Just that - perfect

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This soup is excellent. I didn't have a food mill so I removed the tomato skins from the soup then used an immersion blender, which brought it all together and made it thick and more soupy. Served with ciabatta bread - it was awesome.

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I love the roasted tomato soup from the deli next to my office building so I wanted to find a recipe of my own. Ina is my hero so of course I wanted to see what she had - the reviews convinced me to try it. It was absolutely outstanding. I did make a couple of adjustments based on another recipe I saw (for example I roasted the whole garlic cloves with the tomatoes as I always end up burning garlic when I sautee, and I also added a little balsamic to the tomatoes. I love the kick it had to it from the red pepper and it has such depth that you really feel satisfied. We all eat with our senses first and this definitely doesn't let you down. I brought some into work today for some friends to try and they are raving.

Thank you, Ina!!!!

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I must tell you, I was NEVER a fan of tomato soup. Never found it to have the depth of character or complexity. This recipe shatters all pre conceived notions or tomato soup. With the roasting of the tomatoes the flavors are mellowed and warmed to a richness that is superb. I have made this soup several times, with home made stock or good quality canned stock. It always comes out spot on. Roasting of the garlic is another great touch. INA GARTEN AT HER BEST! If she could make a tomato soup lover out of me, next I will try brussel sprouts!

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I love canned tomato soup (a sin, I know, but this one really takes the cake for the best comfort food ever with the least prep. It's so easy to do with a lot of inactive cooking time: tomatoes go into the oven while I prep the rest of dinner, then the soup simmers while I'm finishing everything else up. All that flavor (with a bit of zing from the peppers for not much work...it's brilliant.

Here's a tip for even less effort: I use a food processor to chop up the onions and garlic together, so no tears required. The soup also freezes really well, so on lazy nights when I get home and am too tired for anything else, I reheat it while making myself a grilled cheese sandwich...mmm mmm good!!

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I've been making this recipe since I saw Ina make it on her show. My 3 grown children love it so much that I make tons of it in the summer and then I pressure can it in quart jars and take it to them in Wisconsin, Illinois and Michigan. That means for them alone I make 3 cases, 36 quart jars, and then I have to make more for my husband and myself. We grow our basil just for this recipe. Our friend said that he didn't like Tomato Soup, well he loved this one! He asked for another jar and he used it as a base for making Minestroni.
Thank you Ina, your recipes are the best. I rarely miss your show!

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This was perfect; especially good for people who can't cook well....like me!!!!

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I've been searching for a great tomato soup recipe, and I know I've found it now. The soup is PERFECT. I love the small amount of heat from the red pepper flakes, and the basil marries perfectly with the tomatoes. I made a big pot, and I'll freeze some for later meals.