Ina Garten Roasted-Tomato Basil Soup

Ina Garten roasted-tomato basil soup turns oven-roasted plum tomatoes, canned tomatoes and a big handful of fresh basil into a rich, velvety soup in 1 hour 40 minutes. Try this easy cozy soup recipe for a summer lunch or a chilly weeknight dinner, since it tastes great hot or cold.

Roast the plum tomatoes for the full 45 minutes, because that is where the deep, almost summery tomato flavor comes from. Pull them early and the soup tastes thin and a little sharp, like it came from a can.

Ina Garten calls this the great tomato soup, and the roasting is why it tastes like peak summer even in the middle of winter. She also stirs the browned pan juices into the pot, so none of that concentrated flavor gets left behind, and the recipe comes from The Barefoot Contessa Cookbook (1999).

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Roasted-Tomato Basil Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

25

minutes

Calories

250

kcal

Roasted and canned tomatoes simmer with sautéed onions, garlic and lots of basil. A food mill then gives it a thick, silky texture, with a little heat from red pepper flakes. Serve it hot or cold.

Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
  

• 1/4 cup plus 2 tablespoons good olive oil
  

• 1 tablespoon kosher salt
  

• 1 1/2 teaspoons freshly ground black pepper
  

• 2 cups chopped yellow onions (2 onions)
  

• 6 garlic cloves, minced
  

• 2 tablespoons unsalted butter
  

• 1/4 teaspoon crushed red pepper flakes
  

• 28 ounces canned plum tomatoes with their juice
  

• 4 cups fresh basil leaves, packed
  

• 1 teaspoon fresh thyme leaves
  

• 1 quart chicken stock or water
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That way it is fully hot by the time the tomatoes are ready to go in.
• Roast the tomatoes: Toss 3 pounds plum tomatoes (halved lengthwise) with 1/4 cup olive oil, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper. Spread them in one layer on a baking sheet and roast for 45 minutes.
• Saute the onions: In an 8-quart stockpot over medium heat, cook 2 cups chopped onions and 6 minced garlic cloves with 2 tablespoons olive oil, 2 tablespoons butter and 1/4 teaspoon red pepper flakes. Keep going for 10 minutes, until the onions start to brown.
• Build the soup: Add 28 ounces canned plum tomatoes with their juice, 4 cups packed basil leaves, 1 teaspoon thyme and 1 quart chicken stock or water. Then add the roasted tomatoes along with all the liquid from the baking sheet.
• Simmer the soup: Bring the pot to a boil, then lower the heat and simmer uncovered for 40 minutes. The soup thickens as it reduces and the flavors blend together.
• Mill and serve: Pass the soup through a food mill fitted with the coarsest blade, then taste and adjust the seasonings. Serve it hot, or chill it and serve cold.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 6-quart enameled Dutch oven, OXO stainless steel food mill, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I serve this roasted tomato soup cold?

Yes, Ina Garten serves it both ways. Hot, she tops it with a chiffonade of fresh basil, and cold she adds a dollop of crème fraîche.

Can I use water instead of chicken stock?

Water works fine, since the roasted tomatoes and basil carry most of the flavor. The soup will taste a little lighter, so check the salt at the end.

How long does this soup keep in the fridge?

Tomato soup like this generally keeps for about 4 days in an airtight container in the fridge. It reheats well on the stovetop over medium-low heat, and the flavor often improves after a night.

Do I really need a food mill?

A food mill gives the classic texture and catches the tomato skins and seeds. Without one, an immersion blender works, though you may want to strain the soup afterward for a smoother result.

What is the most common mistake with this soup?

Cutting the roasting time short is the big one, because the tomatoes need the full 45 minutes to caramelize. Skipping the pan juices is another, since that liquid holds a lot of the flavor.