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Roasted Tomato Basil Soup

This classic soup is healthy, hearty and bursting with fresh flavor.  Served hot or chilled, it is a crowd pleaser year round.


  • 3 pounds ripe plum tomatoes, cut in half lengthwise

  • 1/4 cup plus 2 tablespoons olive oil

  • Salt and pepper to taste

  • 4 tablespoons unsalted butter, divided

  • 2 sweet onions, diced

  • 8 garlic cloves, minced

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon coriander

  • 1 tablespoon sugar

  • 1 (28-ounce) canned plum tomatoes

  • 4 cups fresh basil leaves, packed

  • 1 teaspoon fresh thyme, chopped

  • 1 quart chicken stock or water

  • 3 tablespoons cream or milk

  • Sour cream or creme fraiche, to serve (optional)

Preheat oven to 400 degrees.  Place cut tomatoes in a single layer in a roasting pan, toss with 1/4 cup olive oil, salt and pepper, and roast for 1 hour.  

In a medium to large stockpot, add 2 tablespoons olive oil and 2 tablespoons butter over medium heat and sauté onions, garlic and red pepper flakes until the onions start to brown.  Add coriander, sugar, canned tomatoes, basil, thyme and chicken stock.  Add the oven-roasted tomatoes, including any liquid in the roasting pan.  Bring to a boil, lower heat to medium low, and simmer uncovered for 30 minutes.


Using a hand blender, carefully blend soup until smooth.  (You may use a food processor or blender, but use extreme caution when blending hot liquid!  Process in small batches and vent to allow steam to escape.)   Add remaining butter and cream.  Taste for seasonings.  Serve hot or chilled with the optional sour cream or creme fraiche, and enjoy with someone you love!

Yields roughly 8 servings

Active Time 30 minutes

Total Time 2 hours

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