Roasted-Tomato Basil Soup Recipe

“This is the perfect tomato soup and works 12 months a year. I serve it with a salad and sometimes grilled chicken. Always a family favorite and it is just as good the next day.” Julie Kupp

Roasted-Tomato Basil Soup Recipe

Recipe by GardenuityCourse: SoupsDifficulty: Easy


Prep time


Cooking time





Recipe shared by Kelly Love and Julie Kupp


  • 3 pounds ripe plum tomatoes, cut in half

  • ¼ cup + 2 tablespoons of olive oil

  • 1 tablespoon salt

  • 1.5 teaspoons freshly ground black pepper

  • 2 cups chopped medium size yellow onion

  • 6 garlic cloves, minced

  • 2 tablespoons unsalted butter

  • ¼ teaspoon crushed red pepper flakes

  • 28 ounces canned crushed tomatoes with their juice

  • 4 cups fresh basil

  • 1 teaspoon fresh thyme or oregano

  • 1 quart chicken stock, water or vegetable stock


  • Preheat the oven to 400 degrees
  • Toss tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
  • In a large stockpot on medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. 
  • Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  • Bring to a boil and simmer uncovered for 40 minutes.  Pass through a food ill-fitted with the coarsest blade.
  • Can be served hot or cold