Go Back
Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Course Side Dish, Soup


  • 3 lbs plum tomatoes
  • 1/4 cup olive oil plus 2 tablespoons
  • 1 tbsp salt
  • 1-1/2 tsp black pepper
  • 2 yellow onions
  • 6 cloves garlic
  • 2 tbsp unsalted butter
  • 1/4 tsp crushed red pepper flakes
  • 1 28-oz canned plum tomatoes, with their juic
  • 4 cups fresh basil leaves
  • 1 tsp thyme
  • 1 quart chicken stock


  • Wash hands with soap and water.
  • Preheat oven to 400°F.
  • Gently rub fresh tomatoes under cold running water.
  • In a bowl, toss the tomatoes, 1/4 cup of olive oil, salt and pepper. Place mixture on a baking sheet and roast for 45 minutes.
  • Scrub onion with a clean vegetable brush under running water. Gently rub fresh garlic under cold running water. Chop the onion and mince the garlic.
  • Place a large stock pot over medium heat. Add the onions, garlic, red pepper flakes, the remaining 2 tablespoons of olive oil, and the butter. Sauté for 10 minutes.
  • Add the canned tomatoes, basil, thyme, chicken stock, and oven roasted tomatoes (including the liquid on the baking sheet).
  • Bring to a boil. Lower heat and simmer uncovered for 40 minutes.
  • Pass tomato soup through a food mill with the coarsest blade.
  • When reheating leftover soup, reheat it until internal temperature reaches 165 °F on a food thermometer.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org