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Ina Garten Tomato Soup is one of those recipes that makes you realize just how much flavor you can coax out of simple ingredients. The genius is in the tomatoes: fresh Roma tomatoes are roasted until their flavor becomes concentrated and deeply savory, then combined with canned tomatoes for even more richness. And don’t leave those gorgeous juices behind on the sheet pan! They go straight into the soup, adding all that concentrated roasted-tomato flavor you’ve already created.

I’ve made Ina’s Roasted Tomato Basil Soup exactly as she intended, using a food mill, and it’s absolutely wonderful. Fresh basil, garlic, thyme, and just a touch of red pepper round everything out without covering up that incredible tomato flavor. And if you don’t own a food mill, don’t let that stop you—I’ll show you the easier blender options too.

If a big pot of homemade soup sounds good, try my Beef Tomato Macaroni Soup, Italian Chicken Soup, Mexican Chicken Soup, or Vegetable Beef Soup next.

✨ Before You Begin

✨ Use ripe Roma tomatoes. Roasting concentrates everything about the tomatoes—the good and the not-so-good—so start with ripe, flavorful tomatoes for the best soup.

✨ Don’t worry if you don’t have a food mill. That’s Ina’s method and the one I use, but it isn’t a deal-breaker. An immersion blender or regular blender works too; your soup will simply have a slightly more rustic texture.

✨ Plan on about 2 hours from start to finish. Most of that time is hands-off while the tomatoes roast and the soup simmers, but this isn’t a 30-minute soup. Give those tomatoes time to roast and the finished soup time to develop its rich flavor.

Ingredients + Key Notes

Roma Tomatoes: Use ripe, flavorful tomatoes here. Roasting concentrates their flavor, bringing out their natural sweetness and creating deeper, savory notes before they ever reach the soup pot.

Canned Plum Tomatoes: This is one of the smartest parts of Ina’s recipe. She combines roasted fresh tomatoes with canned tomatoes, giving the soup layers of tomato flavor and a richness you wouldn’t get from either one alone. Be sure to add the canned tomatoes along with all their juice.

Fresh Basil: Four packed cups may look like a lot, but don’t cut it back. The basil cooks down considerably and gives this soup its signature fresh, aromatic flavor without overpowering the tomatoes.

Chicken Stock: Use a good-quality chicken stock since it makes up much of the soup’s liquid. If you prefer a thinner soup after blending, you can add a little more stock at the end.

Garlic + Fresh Thyme: Six cloves of garlic and fresh thyme add savory depth and an earthy background note while allowing the roasted tomatoes and basil to remain the stars.

Crushed Red Pepper Flakes: Just 1/4 teaspoon gives the soup a subtle warmth rather than making it spicy. I’d make Ina’s recipe as written before deciding whether you want more.

Kosher Salt: This recipe specifically calls for kosher salt. Stick with it rather than substituting the same volume of table salt, which is more concentrated and can make the soup too salty.

🥣 How to Make Ina Garten Tomato Soup

Roast the tomatoes. Toss the halved Roma tomatoes with olive oil, kosher salt, and pepper. Arrange them in a single layer and roast until softened, concentrated, and nicely browned.

Build the flavor base. Sauté the onion, garlic, and red pepper flakes in olive oil and butter until the onions soften and begin to brown.

Combine the soup. Add the canned tomatoes and their juice, fresh basil, thyme, and chicken stock. Stir in the roasted tomatoes along with every bit of those flavorful juices from the baking sheet.

Simmer. Bring to a boil, reduce the heat, and simmer uncovered for 40 minutes.

Finish the soup. Pass the soup through a food mill fitted with the coarsest blade. For an easier option, puree it with an immersion blender or carefully in batches in a regular blender. Taste and adjust the seasonings before serving.

⭐ Pro Tips

⭐ Don’t leave those roasting juices behind! This is one of my favorite details in Ina’s recipe. As the fresh tomatoes roast, their juices mingle with the olive oil and seasonings and become intensely flavorful. Scrape every bit into the soup—you’ve already created that wonderful flavor, so don’t leave it on the pan.

⭐ Let the tomatoes get nicely browned. Don’t pull them from the oven simply because 45 minutes have passed. You want softened, concentrated tomatoes with some good browning. That roasting is what gives this soup so much more depth than a basic tomato soup.

⭐ Fresh + canned tomatoes are the genius of this recipe. The roasted fresh tomatoes bring concentrated, deeply savory flavor, while the canned tomatoes add another layer of rich tomato intensity. Using both is a big part of what makes this soup exceptional.

⭐ Let the onions begin to brown. Ina doesn’t just soften the onions. That little bit of browning develops additional flavor before the remaining ingredients go into the pot.

⭐ A food mill gives you the most refined texture. I make Ina’s soup with a food mill as she directs, which removes most of the skins and seeds without turning the soup into a completely smooth puree. An immersion blender is much easier and works beautifully, but expect a slightly more rustic texture.

⭐ Give the soup its full simmer. Those 40 uncovered minutes aren’t just about heating everything through. The flavors meld and the soup reduces and concentrates, so don’t rush this step.

Serving Suggestions

Ina Garten Tomato Soup practically begs for a crispy, buttery grilled cheese alongside it. A simple sandwich is perfect, or make it with Gruyère or sharp cheddar for something a little more special.

For a lighter meal, pair the soup with a simple green or Caesar salad and plenty of crusty bread for dipping. Garlic bread, homemade croutons, or a warm baguette are also delicious for soaking up every bit of that rich roasted tomato broth.

For serving, I like a few fresh basil leaves and a little freshly ground black pepper on top. A drizzle of good olive oil is lovely too, but this soup has so much flavor that it really doesn’t need much embellishment.

Storing + Freezing + Make-Ahead

Storing: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of chicken stock if it has thickened.

Freezing: This soup freezes beautifully, especially since there’s no cream in the recipe. Let it cool completely, transfer it to freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make-Ahead: Ina Garten Tomato Soup is a great make-ahead recipe. Prepare it completely, refrigerate it, then gently reheat when you’re ready to serve. The tomato, basil, and herb flavors have even more time to mingle as it sits.

FAQs

◆ Which Ina Garten tomato soup is this?

This is Ina Garten’s Roasted Tomato Basil Soup from The Barefoot Contessa Cookbook. It’s made with both fresh roasted Roma tomatoes and canned plum tomatoes, along with lots of fresh basil, garlic, thyme, and chicken stock.

◆ Does Ina Garten Tomato Soup have cream?

This version does not. Despite its rich, full-bodied texture, Ina’s Roasted Tomato Basil Soup contains no heavy cream. She has other tomato soup recipes that do contain cream, but this isn’t one of them.

◆ Can I use an immersion blender instead of a food mill?

Absolutely. Ina uses a food mill fitted with the coarsest blade, and that’s the method I use too. An immersion blender is an easy alternative and lets you puree the soup right in the pot. The finished texture will be a little more rustic, but the flavor will still be wonderful.

◆ Can I use a regular blender?

Yes. Puree the soup in small batches, never filling the blender more than halfway, and vent the lid so steam can escape. Start on low speed when blending hot soup.

◆ Why does Ina Garten use fresh and canned tomatoes?

Using both builds layers of tomato flavor. Roasting the fresh tomatoes concentrates their flavor and develops deeper, savory notes, while canned tomatoes add another layer of rich tomato intensity. It’s one of the reasons this soup tastes so deeply tomatoey.

◆ Do I need to peel the fresh tomatoes?

No. There’s no need to peel the Roma tomatoes before roasting. If you use Ina’s food-mill method, most of the skins and seeds will be removed when you process the finished soup.

More Cozy Soup Recipes

Black Eyed Pea Soup – Hearty, smoky, and packed with tender black-eyed peas and vegetables, this satisfying soup is pure comfort in a bowl.

Swamp Soup – A hearty Southern favorite loaded with smoky sausage, greens, beans, and plenty of savory flavor.

Busy Day Soup – Ground beef, vegetables, and a rich tomato broth come together in an easy soup made for busy weeknights.

Beef Noodle Soup – Tender beef, vegetables, and noodles simmer in a rich, savory broth for a cozy, stick-to-your-ribs meal.

Beef Barley Soup – Tender beef, hearty barley, and vegetables simmer together in a deeply savory broth for an old-fashioned soup that eats like a meal.

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