Roasted Tomato Basil Soup

September 13, 2018

Author Notes: Now that fall is in the air, I find myself longing for cherished childhood bowls of tomato soup, kindly accompanied by a hot grilled cheese sandwich.... yummm! Lauren Cord

Makes: 2 quarts
Prep time: 15 min
Cook time: 1 hrs 30 min


  • 1/3 cup Robust Olive Oil
  • 1 yellow onion
  • 1 pound cherry tomatoes
  • 1 - 1 1/2 pounds large meaty tomatoes of your choice, halved - I usually used Roma, Campari, Heirloom etc.
  • 4 cloves of garlic
  • 2 handfuls fresh basil
  • 1/2 teaspoon dried oregano
  • pinches crushed red pepper flakes
  • 1 ounce good quality parmesan (optional)
  • 3-4 cups Chicken Stock, room temp
  • salt and pepper to taste
In This Recipe


  1. Pre-heat the oven to 400º
  2. Using a large rimmed baking sheet/pan, evenly coat the tomatoes with about 3 tbsp. olive oil. Lightly season with salt and pepper and bake for about 40 minutes, until tomatoes are fragrant and noticeably blistered.
  3. About 15 minutes before the tomatoes have finished roasting, heat the remaining oil in a heat bottomed stock pot, over medium high flame. When the oil is hot add the chopped onions and garlic - lightly season with salt and pepper. Reduce the flame to low and slowly cook the onions and garlic till they are golden brown.
  4. After the tomatoes have finished roasting and the onions and garlic have brown sufficiently, add the tomatoes (including the juices!) to the pot of onions and garlic. Stir to combine then add chicken stock.
  5. Add the basil, oregano, red pepper fakes and parmesan; bring the soup to a simmer and cook, undisturbed, for about 25 - 30 minutes, or until the mixture has greatly reduced.
  6. Either blend the soup until smooth, using and immersion blender or in small batches by using a stand blender.

More Great Recipes:
Soup|Italian|American|Vegetable|Basil|Chicken|Tomato|Make Ahead|Serves a Crowd|Sheet Pan|Summer|Fall

Reviews (2) Questions (0)

2 Reviews

Karen October 14, 2018
Sound wonderful! Would this be freezable?
Author Comment
Lauren C. October 14, 2018
Thank you, Karen!<br />Since this soup doesn't contain any dairy, it will freeze very well! Just be sure to leave enough room in the containers for expansion. Happy cooking!