Ina Garten Tomato Basil Soup - Little Broken (2024)

How to Make Tomato Basil Soup

1. Roast the Tomatoes – Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Set aside. Cut the tomatoes in half lengthwise and toss with 1/4 cup olive oil. Layer on the baking sheet in a single layer and sprinkle with salt and pepper, to taste. Roast for 45 minutes.
2. Cook the Soup – Heat a large dutch-oven over medium heat. Add butter and remaining olive oil. When butter has melted, add the onions, garlic, and red pepper flakes. Add a pinch of salt, stir, and cook for about 10 minutes. Stir in canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
3. Puree and Serve – Transfer the soup to a blender and purée until smooth. Serve with freshly grated Parmesan cheese and drizzle of cream or dollop of sour cream. And don’t forget grilled cheese. It’s our absolute favorite.

Roasted Tomato Soup Recipe Add Ins

Once you master this basic fresh tomato basil soup recipe, you can dress it up with additional flavors, such as:

• Parmesan cheese
• Fresh herbs, such as basil, thyme
• Splash of something creamy
• Drizzle of fresh pesto
• Croutons

What to Serve with Tomato Basil Soup?

• Cheese Bread Puffs – made in a blender and kids love them!
• Ultimate Grilled Cheese Sandwich –classic tomato soup side
• Avocado Caesar Salad with Cucumbers – perfect soup combo
• Parmesan Cheese Crisps – great way to add some crunch to the soup
• Grilled Steak Salad – it’s a delicious summer pairing
• Italian Prosciutto Sandwich – soup and sandwich is a great pairing

Ingredients

UnitsScale

• 3 lbs. ripe plum tomatoes, cut in half lengthwise
• 1/4 cup + 2 tbsp. olive oil
• 2 cups chopped yellow onions
• 6 garlic cloves, minced
• 2 Tbsp. unsalted butter
• 1/4 tsp. crushed red pepper flakes
• 1 (28 oz) can whole plum tomatoes, with juice
• 4 cups fresh basil leaves, packed
• 1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
• 4 cups chicken stock (homemade or store bought)
• Kosher salt and fresh ground black pepper

Cook ModePrevent your screen from going dark

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
2. Gently toss the tomatoes with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer. Sprinkle with salt and pepper, to taste. Roast for 45 minutes.
3. In a large dutch-oven, heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes.
4. Add the canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.
5. Transfer the soup to a blender and puree until smooth. Taste for salt and pepper. Serve with drizzle of cream or dollop of sour cream, fresh parmesan, and side of grilled cheese.