Homemade Roasted Tomato Basil Soup

Today, I wanted to share a soup that’s become a staple at my apartment.  I originally learned about the recipe from Chrissy Teigen’s insta {Christine’s unite!}, who actually got it from celebrity chef, Ina Garten {The Barefoot Contessa}.  It’s her Roasted Tomato Basil Soup.

This is hand’s down the best tomato soup I have ever had, and I’m pretty much convinced it’s the best that I ever will have.  It’s definitely a soup to make on a Sunday afternoon when you have some time.  So throw on some good music, and get to cookin’.

Side note:  My favorite cooking music is Pandora’s station, Carolina Beach Music.  It’s actually the only reason I still use Pandora.  We used to listen to it all of the time at La Famiglia {where I worked in college}, and it brings back some of the best memories.

{this was also a great opportunity to use my new cameraaaa}

Below are the ingredients (info taken from the link above):

3 pounds of ripe plum tomatoes, cut in half lengthwise
1/4 cup AND 2 tablespoons of good olive oil
1 Tbsp of kosher salt
1 1/2 tsps freshly ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 Tbsps unsalted butter
1/4 tsp crushed red pepper flakes
1 (28-oz) canned plum tomatoes with their juice
4 cups fresh basil leaves, packed
1 tsp fresh thyme leaves
1 quart chicken stock or water


First, preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

and then viola…

While the tomatoes are roasting, chop the remaining ingredients as needed

I loved how much fresh basil was used!

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

and then about 40 minutes later you’ll get this…

I don’t exactly have a food processor, but my Ninja worked just fine for the job.

This will make about 6-8 hearty servings of tomato soup.  Like with any food, if you’re eating it repeatedly for days in a row, it’s easy to get burnt out.  With that being said, I normally freeze some.  In addition to the thickness making it extremely filling, it also allowed Jimmy and me to get creative with it.  A few days after making it, we used it as sauce for Chicken Parm {Jimmy makes a mean Chicken Parm}.  Having this soup as the sauce made the chicken extra delicious!

It’s going to be a dreary week in this part of the Carolina’s, so some homemade soup will do just the trick to pass the weathery blues!

Have any of you ever made this soup before?  What are some of your favorite homemade soups?

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