roasted tomato basil soup

tomato soup

When I was a little girl, I loved Campbell’s tomato soup with goldfish in it (anyone else?) or alongside a buttery, toasty grilled cheese.

Now at age 30, I guess not much has changed! I still love the combination of melty cheese and tomato soup on a chilly winter’s day; however, making your own homemade tomato soup is far easier than you’d expect. And it is so much healthier than the sodium-heavy stuff found on the shelf.

Roasted tomatoes may sound fancy, but the process couldn’t be simpler. They add such a depth of fresh flavor that canned tomatoes alone simply cannot achieve. PS: You can always add a splash of heavy cream at the very end to make this more of a bisque!

Stay warm everyone!


  • Inspired by Ina Garten
  • Yields: 4 servings


  • 1 1/2 lbs. very ripe plum tomatoes, cut into quarters
  • 2 Tbsp. extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 large onion, diced
  • 3 large garlic cloves, minced
  • 1 Tbsp. unsalted butter
  • A pinch of crushed red pepper flakes
  • 14.5 oz. canned tomatoes with juice
  • 2 cups fresh basil leaves, stems discarded
  • 1 tsp. fresh thyme leaves
  • 2 cups low-sodium vegetable stock


  1. Preheat the oven to 400 degrees F. On a baking sheet, toss together the quartered tomatoes, 2 Tbsp. extra virgin olive oil, and some sea salt and pepper. Lay them out in a single layer and roast them for 40-45 minutes.
  2. In a large saucepan, add the 1 Tbsp. butter and heat it on medium. When the butter has melted and is hot & foamy, add the onions, garlic, and red pepper flake and saute together for 10 minutes without burning. When the onions have browned a bit after 10 minutes, stir in the oven-roasted tomatoes, canned tomatoes with all their juice, basil, thyme, and stock. Bring it up to a boil and then reduce to as simmer for 30-40 minutes. Taste for seasonings and adjust as needed.
  3. The easiest way to puree everything together is to use an immersion blender directly in the saucepan and blend until smooth. Or, you can use a blender. Just be careful to not blend when it is super hot which will cause the blender top to explode off! Pour everything in a blender and wait 5-7 minutes for it to cool a bit and then puree. Tip: Just add a splash of extra stock if you need to thin it out. Serve as is or alongside a toasty grilled cheese sandwich.

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