Roasted Tomato Basil Soup

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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.

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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!

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i've been making this soup for years and love it as much today as i did when i first discovered it. yum!

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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.

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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.

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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!

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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!

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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!!

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This was so easy and with the fresh tomatoes from a roadside stand it was intensely good.

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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!