Sunday, October 9, 2011

Roasted Tomato Basil Soup

Happy Sunday everyone!!  We are enjoying Roasted Tomato Basil Soup.  This is Chad's favorite soup and Munchkin and I love it too!  Amazing flavor with the roasted tomatoes, tiny kick from the red pepper flakes.  This is an all around fantastic soup.  Perfect for this cool weather we are enjoying here in Arizona.

Chad grabbed his bowl, turned to me and said...  "Sometimes all you need is a bowl of soup and a spoon".  He was elated!  

Dinner's Ready!
With love from our kitchen table to yours!  XO

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Recipe adapted from Ina Garten - Barefoot Contessa

Roasted Tomato Basil Soup
3 pounds ripe plum tomatoes cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
2 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup chopped sweet onions
4 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
2 14.5-ounce cans diced tomatoes, with their juice
1/4 cup dried basil leaves
1 tablespoon Italian seasoning
2 14.5 ounce cans reduced sodium chicken broth
½ cup water

Preheat the oven to 400°

In a large bowl, toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. 

In an 8-quart stockpot over medium heat, sauté’ 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, Italian seasoning, chicken broth and water.

Add the oven-roasted tomatoes, including the liquid on the baking sheet. 

Bring to a boil and simmer uncovered for 40 minutes.

Pass through a food mill fitted with the coarsest blade. If you do not have a food mill use a food processor or blender in 2 batches.  Then run through a sieve to get seeds out.  Taste for seasonings. Serve hot or cold.

Click here for a printable version of this recipe - The Slow Roasted


  1. This soup sounds so delicious, Donna! I can hardly wait to try it once we have more fresh tomatoes in the garden.

  2. There's nothing better than a nice warm bowl of soup to warm you up on a chilly evening. This tomato soup sounds wonderful! :)

  3. This looks so yummy! I like that there is no heavy cream which makes me feel like it's low fat :) It just looks so herbalicious and yummy. I'm looking forward to the cooler weather next week and whipping up a bowl of this.

  4. Can't wait to try this soup and love Ina's recipes - they always have such fabulous flavor! Thanks for sharing and love your photos too:)

  5. I often roast vegetables before making soup.It just tastes much better.Looks delicious;)

  6. You have no idea how timely this is. I have a ton of tomatoes from my garden and was just wondering how to make soup with roasted tomatoes!

  7. this looks amazing... can't wait to try it out... thanks for sharing

  8. I have been looking high and low for a roasted tomato soup recipe that sounds as good as it looks. Yours looks amazing! I can't wait to try this. I just wish I had seen it when my garden was full of tomatoes.

  9. I love tomato soup and this looks fabulous--can't wait to try!

  10. I just made this great soup this evening, and added 2 red peppers to the tomatoes as they roasted, and later added 1 stalk of finely diced celery to up the veggie count. My husband suggested adding the diced tomatoes after pureeing, just to make it chunky. Delish and healthy!

    1. I am so happy you enjoyed it. This is a family favorite.

  11. Do the tomatoes need to be peeled before roasting? Can't wait to try this recipe!

    1. They do not, you can run it through a food mill or just food process it at the end.Enjoy and let us know how it goes!


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