Ina Garten Roasted Tomato Soup
The best-rated Roasted Tomato Basil Soup. This recipe relies on fresh tomatoes and herbs rather than cream or milk. It’s rich and full of flavor.
Try other recipes from Ina Garten: Ina Garten Scalloped Potato Recipe, Ina Garten’s Tuna Salad, or Ina Garten’s Turkey Lasagna Recipe.
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More Soup Recipes! Classic comfort soups, such as Sicilian Chicken Soup or One-Pot Chicken Stew and fresh tomato basil soup never get old.
This is a top-rated recipe with over 700+ comments across the web and it’s the best tomato basil soup recipe for a reason.
I never cared too much about tomato soup until I stumbled upon Ina Garten’s fresh tomato basil soup recipe years ago. I’ve lost count of how many times I’ve made it since then. It’s become our family’s go-to recipe, a comforting staple that never fails to satisfy.
This soup could not be more basic but what makes it so special is the fact that the tomatoes are roasted before simmered with fresh basil and savory thyme. Resulting in a thick, rich, and flavorful soup like no other.
This recipe is a game-changer, especially if you’ve never been a fan of tomato soup.
WATCH: How to Roast Tomatoes for Soup
Roasted Tomato Soup Ingredients
See the recipe card for full information on ingredients and quantities.
- Plum tomatoes: Forms the base of the soup.
- Aromatics: Yellow onions and garlic add a sweet, savory flavor, and extra depth.
- Olive oil and unsalted butter: These sauté the onion and garlic, creating a rich base.
- Canned tomatoes: Adds volume to the soup and enhances the vibrant tomato flavor.
- Herbs and spices: Crushed red pepper flakes, fresh basil leaves, fresh thyme leaves, salt, and pepper.
- Chicken stock: Thins out the broth. Use store-bought or homemade chicken stock.
Roasted tomato soup is all about the fresh tomatoes, which are oven roasted until sweet and caramelized, then simmered in chicken stock with ton of fresh basil. Not to mention the crushed red pepper flakes, which add a slight kick to the soup.
The soup is pureed in a blender instead of passing it through a food mill. You can also use a large food processor or even better an immersion blender.
The outcome is perfection! Super creamy (but without the cream) with ton of flavor from the fresh basil, garlic, and thyme.
How to Make Tomato Basil Soup
- 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.
- 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.
- 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
Freezing Tomato Soup
What’s great about this soup is that you’re guaranteed a bowl of fresh tomato basil soup any time a craving strikes as it freezes so well. Here’s how you do it:
- Cool the soup completely.
- Ladle into quart size freezer bags, about 2/3 full.
- Seal tightly, squeezing out as much air as possible.
- Label, date, and lay bag flat to freeze.
- Thaw soup overnight in the refrigerator, reheat and serve.
These containers are also a great alternative to bags. Just leave about an inch of space between the soup and the container’s lid.
Tip! Hold back on any dairy or non-dairy milk or cream when freezing soup as it can easily separate when rewarmed. Simply add it in when reheating the soup.
Roasted Tomato Basil Soup Recipe FAQs
We roast tomatoes for 45 minutes when using them for soup. The key is to roast them just long enough for them to soften and caramelize in the oven.
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If you try Roasted Tomato Soup, please leave a star rating and let me know how you like the recipe in the comments below.
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Ina Garten’s Roasted Tomato Soup Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour 40 mins
- Total Time: 1 hour 50 mins
- Yield: 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
The best roasted tomato basil soup recipe on the internet! This recipe relies on fresh tomatoes and herbs rather than cream or milk. It’s rich and full of flavor.
Ingredients
- 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
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
Notes
adapted from the Food Network by Ina Garten.
Nutrition
- Serving Size:
- Calories: 228
- Sugar: 7 g
- Sodium: 186.4 mg
- Fat: 17.7 g
- Carbohydrates: 14.5 g
- Protein: 5.5 g
- Cholesterol: 11.2 mg
Every summer I make a huge pot of tomato soup to freeze. This time I tried this recipe and will never go back! So amazing! Sad thing is it’s only late October and I only have one bag left in the freezer! I love how well it freezes and how fresh it tastes!
Thank you! I’m so happy you enjoy the recipe.
How long can I freeze this for?
Up to 3 months.
Love this soup. What other tomato can one roast besides Roma? I want to pick some up at the Farmers’ Market, but it’s past Roma season. Thank you
Any type of firm tomatoes will work.
I think it would be best to ask the sellers at the farmers market what variety they suggest. Some tomatoes, while firm, are very watery and seedy, and make for a less ideal texture and thickness of soup, I think. I actually prefer to remove all the seeds and liquid from my tomatoes before I roast them.
Best Tomato soup and easiest. I used cheery tomatoes and great taste. Plan to serve year round.
Thank you
Thank you!
What cheese bread is in the photos. I’d like to make that with the soup this weekend!
Hi Jan: all it is toast with shredded cheese on top broiled then cut into dunkable strips. Super easy! I hope you enjoy the soup!
Made this soup for lunch today and,definitely will make it again.It was delicious.Tomatoes,onions garlic and all herbs were from my garden.I added quite a bit of parsley
Thank you Betty! I can only imagine how delicious it was with all your homegrown veggies. Thank you for feedback.
I have a bunch of plum tomatoes but no food scale! Approx how many would 3 lbs be?
For this recipe, I used about 12 plum tomatoes ranging from medium to a more larger size. I hope that gives you some type of indication. It’s really hard to say exactly how many tomatoes just because they range in size.
I had alot of tomatoes left over from my garden this year although they were not all Roma.
mOST WERE NOT but recipe came out really well. The soup turned out fantastic! I loved it! I put alot in the freezer. Which willl be really helpful when we come in late night , and I need something to throw on the stove and hurry up dinner.
So happy to hear that ! Thank you for feedback.
Made this last night and it AMAZING! I thought I had a lot of basil, but after I chopped it up, it was only 2 cups — 4 cups would have been even better but it was still delicious! I added a bit of cream and Parmesan at the end as well. So happy I found this recipe before fall — going to be making it so much now!!
Thank you Emily! Appreciate your feedback and happy to hear that you loved it.
Entered all the ingredients into create a recipe in my WW APP… a serving is 4 points on blue plan. Without pouring and measuring the finished soup I am assuming 1 cup is a serving size. Worth every point. Delicious!
I don’t have a dutch oven and would like to make this without having to get one. Is there an alternative??
Any large soup pot will do.
Is there a difference using chicken stock or broth? I used stock for a recent recipe and I think I liked it better.
I’m glad you enjoyed it! Thanks for the feedback. The biggest difference is that the stock is made more with bony parts, whereas the broth is made more out of meat. Stock usually has a fuller and richer flavor due to the gelatin released by bones. You can definitely use one or the other.
I have made this soup several times. Once you make this tomato soup you will never eat canned soup again. I triple the recipe and then freeze. Since I freeze blanched and peeled tomatoes for winter use this soup brings a taste of summer in the cold days. Thank you. One of my favorites.
I love the idea of freezing the soup! Thank you Nancy.
Does anyone know if this soup would freeze well?
This is the best! I add a lot of cream to it to make it even more luscious.
Thanks Katie! I love adding cream as well 🙂
I added sugar and it was perfect. Thanks for sharing!
That’s great! Thank you.
Just made this for lunch today… It was pure deliciousness! I pureed it really well, and added just a bit of cream. Super yummy! Will definitely be making it again!
So glad you loved it Nadia! I made it last night and added little bit of cream as well 🙂
Chrissy Teigen’s awesome pictures got me to make and love this soup! Can’t wait for her cookbook to come out. =)
ha ha! Glad I”m not the only one 🙂
This recipe is extraordinary! FYI: Even though I make Ina Garten’s chicken stock for certain recipes, and when cooking for others, I’m a vegetarian and make this soup with water. It’s still spectacular – and that’s according to non-vegetarians who have tried it. Ina Garten gives you this option in the original recipe. Definitely try this. You’ll never eat store bought soup again.
Thanks for the tip Rosy! I will have to give it a try next time 🙂
Just made this soup tonight…DELISH! 🙂
Will be making it again soon, I’m sure!
That’s so awesome Kim! Glad you liked it. I’m looking forward to making it as well with juicy summer tomatoes and fresh basil!!
An Ina Garten recipes with that many rave reviews is one that MUST be made! This looks amazing. So fall-perfect.
I’ve made Ina’s Tomato Soup several times before and it’s amazing! Your pictures are making me crave it right now!