Barefoot Contessa Roasted Tomato Basil Soup Recipe

This Barefoot Contessa Roasted Tomato Basil Soup Recipe is a rich and comforting recipe, which uses ripe plum tomatoes and fresh basil leaves. It’s the ultimate comfort food recipe, ready in about 1 hour and 50 minutes.

Jump to Recipe

Barefoot Contessa Roasted Tomato Basil Soup Recipe Ingredients

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• ¼ cup good olive oil, plus 2 tablespoons
• 1 tablespoon kosher salt
• 1½ teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (about 2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can of whole plum tomatoes, with juice
• 4 cups fresh basil leaves, packed
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 quart vegetable stock (or chicken stock for deeper flavor)

How To Make Barefoot Contessa Roasted Tomato Basil Soup Recipe

1. Roast the tomatoes:
   Preheat oven to 400°F (200°C). Arrange the halved plum tomatoes on a baking sheet, cut side up. Drizzle with ¼ cup olive oil and season with 1 tablespoon salt and 1 teaspoon pepper. Roast for 40–45 minutes, until soft and caramelized.
2. Sauté the aromatics:
   In a large stockpot over medium heat, heat 2 tablespoons olive oil with the butter. Add onions and garlic, cooking for about 10 minutes until soft and golden. Stir in red pepper flakes and thyme; cook for 1 more minute.
3. Add tomatoes and simmer:
   Add canned tomatoes with juice, roasted tomatoes (and any juices), basil, and vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 40 minutes.
4. Blend the soup:
   Use an immersion blender to purée the soup until smooth, or carefully transfer in batches to a blender.
5. Adjust seasoning and serve:
   Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with fresh basil, cream, or pesto if desired.

Recipe Tips

• Can I use canned tomatoes only?
  Yes, but using fresh roasted tomatoes adds a deeper, richer flavor.
• How to make it creamier:
  Add a splash of heavy cream or coconut milk before blending for a silkier texture.
• What if I don’t have fresh basil?
  You can substitute with 1–2 tablespoons of dried basil, but fresh is highly recommended for best flavor.
• How to make it spicier:
  Add extra red pepper flakes or a pinch of cayenne while simmering.
• Best blender for hot soup:
  Use an immersion blender for safety, or vent the lid of a countertop blender to avoid steam buildup.

What To Serve With Tomato Basil Soup

This soup pairs well with simple, comforting sides:

• Classic grilled cheese sandwich
• Garlic bread or crusty sourdough
• Caesar salad
• Roasted vegetables
• Cheese quesadillas

How To Store Roasted Tomato Basil Soup

Refrigerate:
Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.

Freeze:
Pour cooled soup into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Roasted Tomato Basil Soup Nutrition Facts

• Calories: 210 per serving
• Protein: 4g
• Fat: 14g
• Carbohydrates: 20g
• Fiber: 5g
• Sugar: 12g
• Sodium: 820mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute chicken stock for vegetable stock?
Yes, using chicken stock adds a deeper, savory flavor.

Why is my soup too acidic?
If the tomatoes are too acidic, add a small amount of sugar or a splash of cream to balance the flavor.

Can I make this soup vegan?
Yes, just skip the butter or use a plant-based alternative, and choose vegetable stock.

How long does it take to roast the tomatoes?
Roast the tomatoes for 40–45 minutes until they’re soft and caramelized.

Is this soup gluten-free?
Yes, the recipe is naturally gluten-free if all ingredients are certified gluten-free.

Try More Recipes:

• Ina Garten Lobster Bisque Recipe
• Ina Garten French Onion Soup Recipe
• Ina Garten Cream of Asparagus Soup Recipe