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Tomato Basil Soup

Tomato Basil Soup

This luscious, richly flavored Tomato Basil Soup packs a double punch of tomato using roasted fresh and canned tomatoes! A thick, creamy, four season soup!
Course Soup
Cuisine American, Italian
Keyword Tomato Basil Soup
Prep Time 1 hour
Cook Time 1 hour 35 minutes
Total Time 2 hours 35 minutes
Servings 8 Servings
Calories 361kcal
Author Kathleen


  • 3 Pounds Ripe Roma Tomatoes Cut in Half
  • 1/4 Cup Plus 2 Tablespoons Olive Oil
  • 1 Tablespoon Salt
  • 1 1/2 Teaspoon Pepper
  • 2 Cups Yellow Onion Chopped
  • 1 Tablespoon Garlic Minced
  • 2 Tablespoons Butter
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1 28 Ounce Can Plum Tomatoes, With Their Juice
  • 4 Cups Fresh Basil Leaves
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Quart Chicken Stock


  • Preheat oven to 400 degrees.
  • Mix together the cut tomatoes, 1/4 cup of olive oil, salt, and pepper. Arrange the tomatoes in a single layer on a rimmed baking sheet. Cook in a preheated oven for 45 minutes or until nicely browned.
  • Saute the onion, garlic and red pepper flakes in the remaining 2 Tablespoons of olive oil and butter, over medium heat,  in a large 8-quart stockpot, until the onions begin to brown. Stir in the canned tomatoes, basil, thyme and chicken stock. Stir in the roasted tomatoes, including any juices that have accumulated on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or blend with a stick blender. Adjust seasonings and serve.


Calories: 361kcal | Carbohydrates: 31g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 2157mg | Potassium: 1288mg | Fiber: 6g | Sugar: 16g | Vitamin A: 4465IU | Vitamin C: 60.9mg | Calcium: 109mg | Iron: 2.6mg