Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

I could not let the coldest weather I think we have ever had come without making some soup.  But here is the catch, there is a chance this could look familiar because I had already posted it, but due to my picture debacle, I decided to photograph it again.  And it's just such a wonderful soup, I thought it couldn't hurt to remind you that it should be on your list of things you should be making right now in this cold weather. Here are the reasons I love it... pretty easy and straightforward to make, so much great flavor, and it's actually healthy, but tastes really hearty. I am still in search of finding "the recipe" for many of my favorite foods.  

This tomato basil soup combines slow roasted tomatoes with plum tomatoes and lots of basil for a perfect, robust soup.  And if you are already a fan, you know most tomato basil soups are loaded with cream.  This does not have a drop to speak of and is still very thick and creamy. You might as well make a double batch and freeze some for next week.

From my little kitchen to yours... Enjoy.

Makes 6 to 8 bowls.
Tomatoes for roasting

time for blending

Roasted Tomato Basil Soup
Adapted from Barefoot Contessa
Recipe Notes
Since I was preparing quite a few dishes for the meal, I roasted the tomatoes the day before and tightly covered and refrigerated them until ready to assemble the soup.  Also, the last step is to use a hand blender to slightly blend the soup.  If you do not have one of these, you can wait until the soup cools and put it in a blender.... This might just be a good excuse though for you to go ahead and get a hand blender because you will use it more than you would imagine.
3 pounds ripe plum tomatoes, cut in half with stems removed
1/4 cup plus 2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepepr
2 cups chopped yellow onions (1 large onion or 2 small)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 quart chicken stock (4 cups)
Step by Step
Preheat the oven to 400 degrees F.  Toss the fresh tomatoes with 1/4 cup olive oil, salt and pepper.  Spread the tomatoes in a single layer on a baking sheet.  Roast for 45 minutes.

In a large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil and chicken stock.  Add the oven-roasted tomatoes and their liquid from the baking sheet.  Bring the soup to a boil.  Reduce heat and simmer uncovered for 45 minutes.  Blend using a hand blender until the consistency is slightly chunky.  If you do not have a hand blender, wait for the soup to cool completely, and blend in a blender until slightly chunky.

Serve hot or cold.  Refrigerate in an airtight container for up to one week.


  1. This looks delicious. I cannot believe there is no cream! I am going to have to try this for sure.

  2. I'm actually glad you reposted this. I had made it last year and had forgotten about how wonderful it was. Works great for our family because my daughter cannot have dairy.

  3. Your soup looks wonderful! I make a ton of fresh tomato soup in the summer, but never think of it in the winter. This looks hearty and lovely for a chilly night!

  4. We are making this tonight! I am looking forward to a hearty soup without tons of calories. Thanks for posting.

  5. Hii I was one of your students at Catherine's pasta making graduation party and she told me about your blog. I made this soup last night as part of a 5 course meal that my friends were making and it turned out wonderfully!

  6. Hi Claire, I'm so glad you liked the soup and a 5 course meal sounds fantastic!

  7. Oh, my, this is good...worth the trouble and expense! Served it for a ladies dinner and was a hit! Yum, yum! Linda Wierick (Meredith's mom)

    1. I'm so happy to hear that, Linda! It's one of my favorites too.