Comfort food

Roasted Tomato Basil Soup

So much for warm weather.  It’s all about April showers nowadays.  Cold and raw.  So its time for some serious comfort food.  What better than Tomato Basil Soup.  The roasted idea, well that was Ina Garten’s.


1  28 oz can of crushed tomatoes

2 medium sized onions diced

1/2 Tbsp of crushed garlic

1/2 Tbsp Olive oil

2 tsp of crushed dried rosemary

2 cups chicken stock ( or vegetable stock, your call)

5-7 Fresh Basil leaves, torn


Preheat oven to 400 F

Add all the ingredients except stock and basil in a roasting pan.

Roast for 40 min, stirring once, half way through.

The tomatoes and onions will carmelize and become very thick.  This is how you can concentrate all the yummy flavors.

Add into a blender with the stock and puree untill smooth.

Transfer to a pot and add the basil.  Let the soup simmer for 5-10 mins.

Serve hot with crusty bread, grilled cheese or goldfish crackers–however you like your Tomato Basil Soup !!!

5 thoughts on “Roasted Tomato Basil Soup”

    1. Honestly, if they are fresh tomatoes, I would not roast them at all. I would cut them up in big chunks and simmer with stock, garlic and basil till the tomatoes fall apart and then blend it. I like the roasting when I am not using fresh summer tomatoes/canned tomatoes. I hope that helps.


  1. Thank you for liking my Eggplant recipe. My boyfriend and son adore Tomato-Basil soup, so am going to try your recipe. Cheers!
    ~ Hoda


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