Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

Serves 6 – 8

So I’m feeling nostalgic this weekend. When I think of one of my favorite childhood dishes tomato soup stands out. I grew up on (and admittedly still love) the stuff out of the can but these days like a grown up twist. Here’s a simple version that will satisfy that inner child and grown up all in one! Especially when paired with a grilled cheese sammie 🙂


  • 1-½ lbs of roma tomatoes (approx 5 – 6 large romas)
  • 2 cans of whole tomatoes (28 oz cans)
  • 1 large sweet onion
  • 4 cloves of garlic
  • 1 bunch of basil
  • 3 cups of veggie stock
  • 1 ½ tbsp brown sugar
  • 3 tbsp EVOO
  • Salt and pepper

Prep It:

  • Preheat the oven to 425F.
  • Line a baking sheet with aluminum foil.
  • Quarter the tomatoes and remove the core.
  • Chop the basil, coarsely chop the onion and mince the garlic.

Cook It:

  • Place the tomatoes on the baking sheet. Drizzle with 1 ½ tbsp of EVOO, season with salt and pepper and toss them to evenly coat. Roast the tomatoes for 35 – 40 minutes or until they start to brown.

Roasted Tomatoes

  • Heat the remaining EVOO in a large pot over medium heat. Add the onions and sauté until they begin to turn translucent; about 3 – 4 minutes. Add the garlic and sauté for another 2 minutes.
  • Add the tomatoes (juices and all…including any juices on the roasting pan), stock and brown sugar and bring the soup to a simmer. Reduce the heat to medium low and simmer uncovered for 20 minutes.
  • Add the basil and lightly blend the soup using an immersion blender. If you don’t have one of these little nifty gadgets you can use a blender or food processer and do it in batches is necessary.
  • Season with salt and pepper and cook for another 15 minutes. Taste and adjust the seasonings if necessary

Serve it:

  • Serve warm with garlic rubbed crostini or with a grilled cheese sammie.
  • Top it any way you like…let your imagination go wild. Here are some suggestions to get those ideas flowing:
    • Cheese….I love queso fresco on this soup but cheddar, mozz, jack or even ricotta salata would rock.
    • Herbs: we used basil so some fresh basil would highlight that ingredient but try green onions, parsley or chives.
    • Sour cream, crème fraiche or Greek yogurt
    • Bacon….nuff said!
    • Avocado – I photographed the soup with cheese but I’m a vegan so I used avo instead. So yummy, so creamy, so right!

9 thoughts on “Roasted Tomato and Basil Soup

  1. We absolutely adore fresh tomato soup in the Summer, when the tomatoes are ripe, and they basil is growing so fast it’s hard to eat it all. Plus, it freezes well for later in the year (if it lasts that long, right!?!?).

      • Some I’ve made up and others were inspired by something I ate or saw. I often start with a base recipe and play with it until I have something I really love. The peanut noodles were like that. I had to modify the ingredients to get the sauce right.

  2. Your roasted tomato and basil soup looks wonderful. I have a bumper crop of tomatoes and bunches of basil just waiting to be picked. This will be something I will make. Your food pictures have me salivating. Great recipes. Look forward to checking them all out. Thank you!

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