Ina Garten Roasted Tomato Soup Recipe

This Ina Garten Roasted Tomato Soup Recipe is a rich and comforting dish, which includes fresh roasted tomatoes and garlic. It’s the ultimate comfort food recipe, ready in about 1 hour and 10 minutes.

Jump to Recipe

Ina Garten Roasted Tomato Soup Ingredients

• 3 pounds ripe tomatoes (Roma or plum), halved
• 1 medium yellow onion, sliced
• 6 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon butter
• 1 (28-ounce) can plum tomatoes with juice
• 1½ cups chicken stock or vegetable broth
• 2 tablespoons chopped fresh basil (plus more for garnish)
• 1 teaspoon sugar (optional, to balance acidity)
• ½ cup heavy cream (optional, for richness)

How To Make Ina Garten Roasted Tomato Soup

1. Roast the tomatoes and aromatics:
   Preheat oven to 400°F. On a baking sheet, arrange halved tomatoes, sliced onions, and whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35–40 minutes, until everything is tender and slightly charred.
2. Simmer canned tomatoes and broth:
   In a large pot or Dutch oven, melt butter over medium heat. Add canned plum tomatoes with juice, broth, basil, and sugar (if using). Simmer for 10 minutes.
3. Add roasted vegetables:
   Transfer the roasted tomatoes, onions, and garlic into the pot. Stir and simmer for another 10–15 minutes to meld the flavors.
4. Blend the soup:
   Use an immersion blender to puree the soup directly in the pot until smooth. Or, blend in batches in a blender—let the soup cool slightly first for safety.
5. Finish with cream (optional):
   For a creamy finish, stir in the heavy cream. Taste and adjust seasoning with more salt or pepper if needed.
6. Serve and garnish:
   Ladle hot soup into bowls. Garnish with chopped fresh basil or a swirl of cream. Serve with grilled cheese or crusty bread.

Recipe Tips

• What tomatoes are best for roasting?
  Roma or plum tomatoes are ideal because they’re meaty and less watery.
• How to avoid bitter soup:
  Use ripe tomatoes, and balance acidity with a pinch of sugar if needed.
• Can I make it vegan?
  Yes—use olive oil instead of butter and skip the cream or substitute with coconut milk.
• Do I have to blend it smooth?
  No, blend to your preferred texture—chunky or silky.
• What if I don’t have fresh basil?
  Use 1 teaspoon dried basil, or skip it for a more tomato-forward flavor.

What To Serve With Roasted Tomato Soup

This soup pairs perfectly with classic and comforting sides like:

• Grilled cheese sandwiches
• Crusty sourdough or baguette
• Caesar salad
• Roasted vegetable paninis
• Cheese toast or garlic bread

How To Store Roasted Tomato Soup

Refrigerate: Store cooled soup in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 3 months. Leave out the cream until reheating for best results.
Reheat: Warm gently on the stove or in the microwave. Stir in cream after reheating, if using.

Roasted Tomato Soup Nutrition Facts (Estimated per serving)

• Calories: ~220
• Carbohydrates: ~20g
• Protein: ~4g
• Fat: ~14g
• Fiber: ~4g
• Sugar: ~12g
• Sodium: ~600mg

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I use canned tomatoes only?
Yes, but roasting fresh tomatoes adds deeper flavor. Use two 28-oz cans of whole peeled tomatoes if skipping fresh.

Can I make this without cream?
Absolutely—it’s still rich and flavorful without it.

Can I roast the tomatoes ahead of time?
Yes, roast a day in advance and refrigerate until ready to use.

What’s the best blender for soup?
An immersion blender is easiest, but any countertop blender works if cooled slightly first.

How do I thicken the soup?
Simmer uncovered to reduce liquid or add a spoonful of tomato paste for extra body.

Try More Recipes:

• Ina Garten Loaded Potato Soup Recipe
• Ina Garten Chicken Ramen Noodle Soup Recipe
• Ina Garten Cucumber Soup Recipe