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Roasted Tomato and Basil Soup

Simple, delicious, and incredibly flavorful! Tomatoes are roasted to concentrate sweetness, then simmered with herbs to marry the flavors together. This soup is SO good!!

Ingredients

  • 3 tbsp olive oil
  • 3 lbs tomatoes, quartered
  • 1 large sweet yellow onion
  • 6 garlic cloves, minced
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 4 cups low sodium chicken broth
  • 1 tsp thyme
  • 1/2 cup fresh basil leaves, torn in half
  • 1/4 tsp crushed red pepper

Instructions

  1. Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet and set aside. (For super easy clean up, I like to line the baking sheet with foil first. This also helps with transferring the tomatoes after roasting.)

  2. Chop onion so pieces are approximately the same size as quartered tomatoes. In a large bowl combine tomatoes, onion, garlic, salt, pepper, and olive oil. Toss to coat, then pour onto prepared baking sheet. Roast for 35 minutes.

  3. Once vegetables are roasted, add entire contents of baking sheet (veggies + juice) to a large saucepan. Add in remaining ingredients (chicken broth, thyme, basil leaves, red pepper) and bring to a boil. Reduce heat to a simmer, and simmer uncovered for 20 minutes. 

  4. Using immersion blender (I don't have one, and just used a regular blender), blend soup until mostly smooth. I like to leave a tiny bit of texture, but it's totally up to you! Enjoy!

Recipe Notes

Serve with parmesan, croutons, or your favorite cheesy grilled sandwich!

Inspiration from the one and only Barefoot Contessa.