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
![Ingredients for tomato basil soup.](https://www.littlebroken.com/wp-content/uploads/2019/06/Ina-Gartens-Roasted-Tomato-Basil-Soup-Ingredients.jpg)
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.
![Roasted tomato soup in dutch oven.](https://www.littlebroken.com/wp-content/uploads/2019/06/Ina-Gartens-Roasted-Tomato-Basil-Soup-20.jpg)
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.
![Step by step instruction on how to make tomato soup.](https://www.littlebroken.com/wp-content/uploads/2019/06/Ina-Gartens-Roasted-Tomato-Basil-Soup-Steps.jpg)
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
![Overhead tomato soup recipe with breadstick dunked in.](https://www.littlebroken.com/wp-content/uploads/2019/06/Ina-Gartens-Roasted-Tomato-Basil-Soup-32.jpg)
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
How much is a serving. Sorry I’m on a diet and I need to count my calories
I plan to make this and keep it Whole30 compliant by taking out the dairy and substituting ghee and coconut cream!
What do u consider a serving- 1 cup? We usually eat at least 2 cups when we have soup as a meal, but you don’t give any suggestion as to what the serving size is
I would say about 1 1/2 – 2 cups
This smells absolutely divine! Thank you so much for sharing. Do you remove the skin from the tomatoes after roasting?
No need to remove the skin. It will all get blended up.
This is SO good and simple to make. Topped with sour cream or shredded asiago cheese it is awesome. Perfect with grilled cheese. Printed to keep just in case!
Thank you!
I have whole tomatoes that I froze from my garden. Can I roast them and use them in this recipe?
I don’t have a lot of experience with frozen tomatoes. I’m not sure how they’ll roast or hold up. I’m thinking they might be a little mushy?
When I have tomatoes left over at end of season I do freeze. One can skin, deseed and place in zip bags, take out as much air as possible, seal. When thawing, poke a whole in the bag and drain out liquid. Makes a great sauce! You could place on cookie sheet lined with parchment paper, on low broiler oven setting and toast up and then don’t forget to stir in some favourite herbs /seasoning. Don’t let it burn. Purée or leave chunky. Your choice.
Purée or leave chunky.
I’ve used frozen tomatoes from my garden to make this soup a few times. They work well. If you halve them before roasting, do so when they are still slightly frozen. They do get rather mushy when thawed, but still roast up nicely.
Wow! No kidding! This is incredible!!! Never trying another recipe again. Printed it too Incase the internet crashes. It’s that good. Almost gave up on ever trying tomato soup from the last recipe I tried. This is so spot on!
I so appreciate that! Thank you.
Brilliant, absolutley delicious and easy.
This looks so good! What a great way to use a bunch of garden tomatoes!
Does it matter if you roast the tomatoes skin side up or down?
It does no. Either way is fine.
I have never found a tomato soup recipe I liked well enough to make again until I tried this. It was absolutely delicious even though I had to use dried herbs. I did add some cream before serving it. Absolutely best tomato soup you’ll ever find!
Thank you Rita! So happy you enjoyed it.
The best soup I’ve ever eaten.
This recipe sounds so delicious but I cannot handle seeds in my creamy soup. Can you suggest the best way to deseed the tomatoes without losing the pulp? Also do the skins breakdown once blended? Thanks.
Once you blend the soup, there won’t be any skins or seeds. It’s super creamy and luscious.
If I can’t find fresh basil and have to use dried, how much of it do I use?
You would approximately need 2.5 Tablespoons of dried basil.
Hello! The recipe sounds amazing and I hope to try it this week for dinner. Am I reading the recipe correctly as it says 4 cups of fresh basil, so is 2.5 tablespoons is equivalent? I will have to use dried as I will pay dearly for that much fresh basil where I live.
Thanks
You’re correct! You can try using dried basil.
Great recipe! Had to tweak with what I had in the pantry. Only had a jar of sun dried tomatoes, so used that instead of the can tomatoes. Delish! Yum!
That’s so great! Thank you Ashley.
Thanks for sharing! Does it freeze well?
Yes! Simply 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.
This looks so good! What a great way to use a bunch of garden tomatoes!
Hi! I appreciate the included nutrition information. Is a serving size 1 cup?
Yes.
This soup was so delicious! How long is it good for if stored in a sealed container in the refrigerator?
It should be fine for 3-4 days. Thank you!
Perfectly delicious! My 11 year old made most of it. We didn’t have fresh basil so we subbed in 3 Tbsp dried basil and 1 Tbsp fresh thyme instead. Thank you!
That sounds delicious! Thank you for the feedback Molly.
Do you really PACK the basil as in push or press down into measuring cup???
Somewhat in between. You can always add a little more if need to.
I love this soup! The roasted tomatoes give it fantastic flavor.
This was by far the best recipe for tomato soup that I’ve tried. It turned out perfect and I only had 1.5 c of fresh basil. Dried basil worked great as well:) thank you for this awesome recipe!! The best part is that there is no cream in the recipe and adding sour cream and cheese before eating it adds the perfect touch!
Thank you for feedback Tamara! So happy to hear you loved this tomato soup.