Barefoot Contessa Roasted Tomato Basil Soup
This soup combines roasted plum tomatoes with sautéed onions, garlic, canned tomatoes, and fresh basil, blended into a velvety texture. The roasting intensifies the sweetness of the tomatoes, while the basil adds a fresh, herbal finish. It’s Ina’s take on comfort food, elevated by technique and high-quality ingredients.
- Prep Time: 15
- Cook Time: 90
- Total Time: 1 hour 45 minutes
- Yield: 6 1x
- Category: Soup
- Method: Roasting + Simmering + Blending
- Cuisine: American
Ingredients
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3 pounds ripe plum tomatoes, cut in half lengthwise
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¼ cup good olive oil, plus 2 tablespoons
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1 tablespoon kosher salt
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1½ teaspoons freshly ground black pepper
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2 cups chopped yellow onions (about 2 onions)
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6 garlic cloves, minced
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2 tablespoons unsalted butter
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¼ teaspoon crushed red pepper flakes (optional)
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1 (28-ounce) can of whole plum tomatoes, with juice
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4 cups fresh basil leaves, packed
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1 teaspoon fresh thyme leaves (or ½ tsp dried)
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1 quart vegetable stock (or chicken stock for deeper flavor)
Instructions
Preheat oven to 400°F (200°C).
Place fresh tomato halves on a baking sheet, cut side up. Drizzle with ¼ cup olive oil and sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Roast for 40–45 minutes, until soft and caramelized.
In a large stockpot over medium heat, add 2 tablespoons olive oil, the butter, onions, and garlic. Cook for about 10 minutes until the onions are soft and lightly golden. Stir in the red pepper flakes and thyme, cooking for 1 minute more.
Add the canned tomatoes with their juice, the roasted tomatoes (including juices from the pan), basil, and vegetable stock. Bring to a boil, then lower the heat and simmer uncovered for 40 minutes.
Use an immersion blender to purée the soup in the pot until smooth. Or transfer it in batches to a blender and blend until creamy. Be careful with hot liquids.
Taste and adjust salt and pepper. Serve hot, optionally garnished with basil leaves, a drizzle of cream, or a spoonful of pesto.