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roasted tomato and basil soup

RobynneG avatar
Recipe by
Robynne Glenn
@RobynneG
Lake Arrowhead, CA

I am not a fan of tomato soup, or tomatoes, for that matter. I had only tasted the canned version once, and once was one too many times. This recipe was a game-changer. I love THIS tomato soup! Pair it with classic grilled cheese, or with your favorite salad. It is a standout on its own. Serve with homemade croutons or a crusty loaf of French bread. Whatever you do, try it. I am a reformed tomato soup hater, and you could be too.

read more
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For roasted tomato and basil soup

  • 12
    Roma tomatoes, sliced lengthwise
  • 3-4 Tbsp
    olive oil
  • 3 Tbsp
    butter
  • 1 lg
    onion, diced
  • 8 clove
    garlic, minced
  • 1 1/2 Tbsp
    fresh thyme
  • 1 tsp
    black pepper
  • 2 tsp
    Kosher salt
  • 28 oz can
    San Marzano crushed tomatoes
  • 24 oz bottle
    Cento Passata sauce or an additional can of crushed tomatoes if you don't have passata. you may need to adjust seasonings
  • 1 1/2 c
    fresh basil, roughly chopped
  • 1-2 Tbsp
    sugar *start with 1
  • 48 oz
    chicken stock
  • 1 c
    heavy cream
  • Asiago or Parmesan cheese, grated
  • OPTIONAL CROUTONS
  • 1 - 2 slice
    cubed, French bread or any white bread you have on hand
  • light coat extra virgin olive oil
  • 1 clove
    garlic, minced
  • 1 - 2
    leaves finely chopped fresh basil

How To Make roasted tomato and basil soup

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Spread tomato slices on a baking sheet lined with parchment. Drizzle with olive oil, sprinkle with salt and pepper. I also used some dried basil and granulated garlic, but it is not necessary. Use what you have on hand. Roast tomatoes for 1 hour. Set aside. *some of the edges will get dark, I think it adds depth to the flavor, but feel free to cut off what you need to.
  • 3
    In a Dutch oven, heat oil and butter. Add onion and saute until soft.
  • 4
    Stir in garlic, thyme, salt, and pepper. Saute for another minute.
  • 5
    Add crushed tomatoes, passata, fresh basil, and sugar. Stir and reduce heat. Simmer for 10 minutes.
  • 6
    Add chicken stock and the roasted tomatoes to the pot. Simmer for 30 minute, stirring occasionally.
  • 7
    While the soup is simmering, now is a good time to make the croutons. Preheat oven to 400 degrees. Toss all ingredients and bake for about 7-8 minutes. Set aside until ready to serve.
  • 8
    Use an immersion blender to puree soup in the Dutch oven. If you don't have one, a food processor or blender will also work, in batches. I'd let it cool down before processing or blending. Return to Dutch oven.
  • 9
    Warm soup back up if you processed or blended it outside the pot.
  • 10
    Stir in heavy cream. Let simmer until ready to serve.
  • 11
    Top soup with grated Asiago cheese, homemade croutons, and a sprig of basil. TaDa! Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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