Ina Garten Tomato Soup (Roasted Tomato Basil Soup)

Ina Garten Tomato Soup with toasted bread on top

Ina Garten Tomato Soup (Roasted Tomato Basil Soup)

Ina Garten Tomato Soup combines roasted fresh tomatoes with canned tomatoes for an incredibly rich, concentrated tomato flavor. Fresh basil, garlic, and every drop of those flavorful roasting juices make this Roasted Tomato Basil Soup truly exceptional.

Course Soup

Cuisine American, Italian

Keyword Ina Garten Roasted Tomato Basil Soup, Ina Garten Tomato Soup, Roasted Tomato Basil Soup,

Prep Time 1

Cook Time 1 35

Total Time 1 50

Servings servings

Calories 199kcal

Author Kathleen

Ingredients

3 pounds ripe Roma tomatoes, cut in half
1/4 cup plus 2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups yellow onion, chopped
6 cloves garlic, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock

US Customary - Metric

Instructions

Preheat the oven. Preheat the oven to 400°F (204°C).
Roast the tomatoes. Toss the cut tomatoes (3 pounds) with 1/4 cup olive oil, kosher salt (1 tablespoon), and pepper (1 1/2 teaspoons). Arrange them in a single layer on a rimmed baking sheet. Roast for 45 minutes, or until the tomatoes are softened, concentrated, and nicely browned.
Sauté the aromatics. In a large 8-quart stockpot, heat the remaining 2 tablespoons olive oil and the butter (2 tablespoons) over medium heat. Add the onion (2 cups), garlic (6 cloves), and red pepper flakes (1/4 teaspoon), and sauté until the onions soften and begin to brown.
Build the soup. Stir in the canned tomatoes with their juice (1 can), basil (4 cups), thyme (1 teaspoon), and chicken stock (1 quart). Add the roasted tomatoes, including every bit of the flavorful juices that have accumulated on the baking sheet.
Simmer. Bring the soup to a boil, then 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 the soup with an immersion blender. You can also use a regular blender; work in small batches, never filling it more than halfway, and vent the lid to allow steam to escape. The blended version will have a slightly more rustic texture. Taste, adjust the seasonings as needed, and serve.

Notes

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.

Nutrition