| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 15 min |
| Cook: | 1 hr 35 min |
| Yield: | 6 to 8 servings |
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
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Instructions
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the 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 mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 225 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 894 mg |
Reviews
Ina nails it everything. The simple blending of a few ingredients that are packed with amazing flavor. Roasted peppers are a great variation that also helps to thicken soup just a bit.
I have made this soup for years! It is always a huge hit with everyone, including my kids (now 5&6). The soup freezes beautifully, too. The comment I have regarding the recipe ingredients is that 1 TBS of salt can be A LOT. I start with 1.5 teaspoons and adjust as I go, once the tomatoes are added to the pot with the broth, canned tomatoes and onions. Love serving the soup with a side of grilled cheese. Cheeses in the sandwich I love are p’tit basque, d’affinois double crème and sharp cheddar on sourdough (grilled with a good amount of butter!). Love cutting into little bite-sized pieces and throwing in the soup little little croutons.
This is an absolutely delish soup- lots of layers of flavors achieved fairly easily. I followed recipe exactly – my ONLY complaint is that the soup is very thin. I actually watched the video post recipe production to see if it was me or if that was the style of the soup. So- it’s a thin soup. Served it with Rye & Smoked Gouda grilled cheese sammies- believe me everyone loved it. I’m going to try with roasted peppers next time and I will either make a cornstarch slurry to thicken the soup at the end or do a riff on the recipe by added some mushrooms (either sliced or whizzed in the food processor-) for some extra texture. Really had to give this recipe 5 stars for flavor and hope the extra deep dive inspires someone to be a touch creative. Thanks Ina!
Love this soup!! Doubled the recipe and froze some for later.
Delicious. A great soup that’s hearty and dairy free. Next time will peel the tomatoes after roasting. I used an immersion blender but the skins were a nuisance
Excellent recipe! We modified slightly by using slightly overripe cherry tomatoes and a small dollop (about 2oz.) heavy cream at end. Delicious with homemade grilled Gruyère cheese sandwiches! Thank you, Ina!
Was searching for a tomato soup recipe with good reviews. I think roasting the tomatoes gave this soup an extra layer of flavor. This was so good. Will make this again. Also, you don’t need the cream as this soup was hearty enough.
This was easy and turned out delicious. I personalize the recipe with a teaspoon or so of cumin, 1/2 chopped poblano pepper as a substitution for the red pepper just because I had it, and the rind from a block of Parmigano Reggiano cheese.
Amazing! My family loves❤️
This soup is super easy and delicious! It was the first soup I have ever made and it was amazing! Thanks Ina!