Roasted Tomato Basil Soup Ina Garten
Savor the comforting flavors of Ina Garten's Roasted Tomato Basil Soup, a recipe that transforms simple, wholesome ingredients into a silky, flavor-packed bowl of pure bliss. This quintessential soup starts with fresh Roma tomatoes roasted alongside garlic until caramelized, unlocking their natural sweetness. Combined with sautéed onions, carrots, canned plum tomatoes, and fragrant basil, every spoonful bursts with garden-fresh goodness. A splash of optional heavy cream lends a decadent touch, while chicken or vegetable stock ensures a rich and satisfying base. Perfect for cozy nights, this soup is easy to prepare and pairs wonderfully with crusty bread or gooey grilled cheese. Whether served as a hearty appetizer or a standalone meal, this homemade classic epitomizes comfort food at its finest. Keywords: roasted tomato basil soup, Ina Garten recipe, fresh basil, cozy fall recipes, easy homemade soup, tomato soup with cream.
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Recipe Information
Ingredients
- 3 pounds Roma tomatoes
- 6 Garlic cloves
- 1 large Yellow onion
- 2 medium Carrots
- 4 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 4 cups Chicken stock (or vegetable stock for vegetarian option)
- 1 28-ounce can Canned plum tomatoes
- 1 cup Fresh basil leaves
- 0.5 cup Heavy cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the Roma tomatoes in half lengthwise and place them on a baking sheet. Sprinkle with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss to coat evenly and arrange the tomatoes cut side up for roasting.
Peel the garlic cloves and add them to the baking sheet with the tomatoes.
Roast in the oven for 45 minutes, until the tomatoes are soft and slightly caramelized.
While the tomatoes are roasting, prepare the vegetables. Dice the yellow onion and carrots.
Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and carrots, then sauté for about 10 minutes until softened and fragrant.
Add the canned plum tomatoes (including their juices), chicken stock (or vegetable stock), and remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper to the pot.
Once the roasted tomatoes and garlic are done, carefully add them to the pot along with any juices from the baking sheet.
Bring the soup to a boil, then reduce the heat and simmer uncovered for 30 minutes to let the flavors blend.
Add the fresh basil leaves to the pot, stirring to incorporate.
Using an immersion blender or working in batches with a countertop blender, purée the soup until smooth. Be cautious with hot liquids when blending in batches.
Return the soup to the pot and stir in the optional heavy cream, if using, for a richer texture. Adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot with a side of crusty bread or grilled cheese, and garnish with a drizzle of olive oil or a sprig of fresh basil, if desired.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
