Tomato Basil Soup

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This is a good hearty soup for a cold winter day, that pairs nicely with a grilled cheese sandwich.


  • 3 lbs. Ripe Roma Tomatoes.
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Kosher Salt (Or Healthy Sea Salt)
  • 1 1/2 Teaspoons freshly ground Black Pepper
  • 2 Cupped Chopped Yellow Onions
  • 6 Garlic Cloves, minced
  • 2 Tablespoons Butter
  • 1/4 Teaspoon Crush Red Pepper Flakes
  • 1 28oz can of cooked tomatoes, with the juice
  • 4 Cups fresh Basil Leaves (Or about 3 Tablespoons dried works as well)
  • 1 Teaspoon fresh thyme leaves
  • 1 Quart Chicken Stock (Or Water)


Preheat the oven to 400°F.

Roast the Tomatoes

  1. Slice Roma Tomatoes length wise.
  2. In a bowl, Toss together with 1/4 cup Olive Oil, salt and Pepper.
  3. Lay Face down on cookie sheet, and poor the olive oil left in the bowl over the tomatoes.
  4. Roast for 45-50 minutes.

Start the Main Soup

  1. Put a Stockpot on medium heat
  2. Saute the Onions, and Garlic with 2 Tablespoons of olive oil
  3. Add the Butter, and red pepper flakes and cook about 10 minutes, until onions start to brown.
  4. Add the canned tomatoes, basil, thyme, and chicken stock.
  5. Add the oven-roasted tomatoes, including the liquid left in the cookie sheet.
  6. Bring entire soup to a boil, and then simmer uncovered for 40 minutes.
  7. When done, let cool down enough to handle. And blend in Vitamix, or blender until smooth.

A few Tips

  1. Some stores don't have food scale, so grab about enough to cover a cookie sheet when sliced in half. Should not be packed, but no space between the tomatoes either. This is roughly 10-12 Tomatoes. You can also use any plum tomatoes (Tomatoes with a lot of flesh, low juice)
  2. You can substitute chicken stock with vegetable broth, water, or bullion.
  3. 4 Cups of fresh basil is hard to find, and you really use as much/little as you like. I find 3 Tablespoons of dried is perfectly fine.
  4. Before you blend, the soup looks ugly. But afterwards, should be creamy looking, and a nice color. You can also add a little milk, or half/half if you prefer bisque.
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