Roasted Tomato Basil Soup Ina Garten

Made This Recipe? Add Your Photo

Total Time
1hr 45mins
15 mins
1 hr 30 mins

I love soup, but never really liked tomato soup out of the can. This totally changed it for me. It's from the Barefoot Contessa.

Skip to Next Recipe




  1. Preheat the oven to 400 degrees.
  2. Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
  3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  4. In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter, and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
  5. Add the oven roasted tomatoes, including the liquid on the baking sheet.
  6. Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest blade.
  7. Taste for seasonings.
  8. Serve hot or cold.
Most Helpful

5 5

Easy to do!

5 5

Excellent! I use my garden plum tomatoes and fresh garden basil and thyme for this recipe. Other then that I stick to the Contessa’s recipe, you can’t go wrong. I freeze most of it for the colder months, works out well. So don’t be afraid to freeze this soup.

5 5

I used my own freshly prepared vegetable stock for this recipe. I also roasted the onions and the garlic along with the tomatoes. The fresh basil I stirred into the soup pot a minute before serving. Didn't add the pepper flakes. The roasting really mellowed the flavor of the toms. I'll save this recipe for summer when there's a surplus of tomatoes looking for a good home.