Roasted Tomato Basil Soup

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I stumbled on this recipe last year, and am so glad I did. I've since made it several times - I double the recipe, portion the soup into single-serving containers, and freeze them. It's delicious, healthy, and very easy to make (if a touch time-consuming - all the more reason to make a double batch. One thing worth mentioning ... it calls for a LOT of basil. Buying this much basil at the store is expensive, so I'd recommend growing your own. It's worth it for this soup alone.

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WOW. This is the best tomato soup I have ever had. Ina I love you so much!!! Just another fabulous barefoot contessa recipe I will make again and again.

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Very good - the best! If you can relate... you might not want to make soup now b/c it's not cold enough, but your basil is growing out of its pot! This is a great recipe and it freezes well. You might want to go easy on the red pepper flakes if you are serving to children. I too used my immersion blender. I took off the skins of the tomatoes before adding them to the pot.

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Another 5-star recipe from Ina! The roasted tomatoes give this soup such an intensely delicious flavor. It's amazing and so perfect now that the weather's cooler. Like some of the other reviewers, I used my immersion blender and this came out perfect. Definitely a crowd pleaser!

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Yum Yum!! I just made a batch, added a little fresh Oregano too, is it so awesome, thank you Ina! Just used my immersion blender, tomato skins and all, it blended together so fabulous!! I may add a little cream when I warm some up this winter, I plan to freeze this in freezer bags!!

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OMG. this soup is fabulous. I made it exactly as written and I will never ever use any other tomatoe soup. I removed the skins before adding them to the soup and used the immersion blender but left it slightly chunky. It was to die for. Thank you Ina, you are my favorite!

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I really liked this recipe, I was looking for some way to use my fresh tomatoes and herbs! I also tweaked it a little. I also skinned the roasted tomatoes and used fresh tomatoes instead of canned. I added 1 tsp of sage and oregano chopped, I used 1/2 the amount of basil, 1/2 the amount of stock and added 2 Tbsps of cream. I used the imersion blender. Next time I will use less pepper or pepper flakes, it was a little too spicy for me.

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I wasn't 100% happy with the taste at the end, so I tweaked a few things. I like complex savory flavors with a little bit of a spicy kick. Here's my version:

* Add 2 tablespoons (or to taste of Thai chili sauce (the measurement isn't exact. I just added until it had the right amount of heat. This REALLY pumps up the flavor!

* Add 15-20 leaves of minced fresh sage. This really adds some savory complexity to the flavor.

* I only put in about 1/2 of the recommended amount of basil, because I thought the amount called for would be overpowering

* Sub the quart of chicken stock for 2 cups of milk

I also took the skins off of the tomatoes after roasting for a smoother texture (I really recommend doing this. It takes a little more time, but it's worth the effort. After all ingredients were added together and simmered for about 20 min, I threw it into a blender for just a bit (not to completely puree it, but to get a little smoother recipe.

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Fanstastic recipe. I recommend removing the tomato skins before adding the cooked tomatos to the pot. I also used an imersion blender as I like my tomato soup to have a smoother texture. A little heavy creme also is a great addition.

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I just made this and it is yummy! I canned most of it and did my own twist to my liking which is the only reason why I gave it 4 stars instead of 5. I preferred roasted garlic to chopped and doubled the tomatoes for extra flavor. I chopped the basil and did not use as much as it called for. I stopped when I liked it.This will be great during the winter months here in New England! Thanks Ina!