Roasted Tomato Basil Soup

Meal type Basil, Garlic, Onions, Tomatoes
Season Fall, Spring, Summer, Winter


  • 4 pounds ripe plum tomatoes cut in half lengthwise

  • 1/4 cup plus
  • 2 tablespoons good olive oil

  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)

  • 6 garlic cloves, minced

  • 2 tablespoons unsalted butter

  • 1/4 teaspoon crushed red pepper flakes

  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves

  • 1 quart chicken stock or water


1 Preheat the oven to 400 degrees F.
2 Toss together the tomatoes, 1/4 cup 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 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
5 Add the canned tomatoes, basil, thyme, and chicken stock.
6 Add the oven-roasted tomatoes, including the liquid on the baking sheet.
7 Bring to a boil and simmer uncovered for 40 minutes.