This delicious Barefoot Contessa Roasted Tomato Basil Soup is a quick and easy meal, perfect for a cozy lunch or dinner. It’s creamy and comforting, made with simple ingredients you likely have on hand. Roasting the tomatoes enhances their natural sweetness, adding depth to the flavor.
Ingredients Needed
- 1.4 kg ripe plum tomatoes, halved lengthways
- 90 ml good-quality olive oil, divided
- 1 tablespoon sea salt flakes
- 1½ teaspoons freshly ground black pepper
- 2 large yellow onions (about 400 g), chopped
- 6 garlic cloves, minced
- 30 g unsalted butter
- ¼ teaspoon crushed chilli flakes
- 1 x 800g tin plum tomatoes, with juice
- 100 g fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 litre chicken stock (or water)
How To Make Roasted Tomato Basil Soup
- Preheat and roast tomatoes: Preheat oven to 200°C (180°C fan). Toss fresh tomatoes with 60 ml olive oil, sea salt, and pepper. Arrange tomatoes cut-side up on a baking tray in a single layer. Roast for 45 minutes until caramelised.
- Cook onions and garlic: Meanwhile, heat remaining 30 ml olive oil, butter, onions, garlic, and crushed chilli flakes in a large stockpot over medium heat. Cook gently for about 10 minutes, stirring occasionally until onions soften and begin to brown.
- Simmer the soup: Add tinned tomatoes (with their juices), basil, thyme, and chicken stock to the pot. Tip in roasted tomatoes along with any juices from the baking tray. Bring soup to the boil, then reduce heat and simmer uncovered for 40 minutes.
- Blend the soup: Pass the soup through a food mill with the coarsest blade for a rustic texture, or use a stick blender for a smoother finish.
- Serve: Adjust seasoning to taste and serve warm or chilled with crusty bread or croutons.
Recipe Tips
- Use ripe tomatoes: For the best flavor, choose fresh, ripe tomatoes.
- Roast for depth: Roasting the tomatoes brings out their natural sweetness.
- Fresh basil is key: Fresh basil leaves provide a vibrant taste.
- Adjust consistency: Blend the soup to your preferred texture, adding stock as needed.
- Season to taste: Taste the soup before serving and adjust salt and pepper as needed.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover roasted tomato basil soup to an airtight container and refrigerate for up to 4 days.
- Freeze: Pour leftover roasted tomato basil soup into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat leftover roasted tomato basil soup on the stovetop over medium heat for about 10 minutes, stirring occasionally, until hot.
Nutrition Facts
Serving Size: 1 bowl (approximately 497g)
- Calories: 216
- Total Fat: 6g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 1,460mg
- Total Carbohydrate: 30.7g
- Dietary Fiber: 2.7g
- Sugars: 13.3g
- Protein: 4g
Try More Recipes:
Barefoot Contessa Roasted Tomato Basil Soup
Description
This delicious Barefoot Contessa Roasted Tomato Basil Soup is a quick and easy meal, perfect for a cozy lunch or dinner. It’s creamy and comforting, made with simple ingredients you likely have on hand. Roasting the tomatoes enhances their natural sweetness, adding depth to the flavor.
Ingredients
Instructions
- Preheat and roast tomatoes: Preheat oven to 200°C (180°C fan). Toss fresh tomatoes with 60 ml olive oil, sea salt, and pepper. Arrange tomatoes cut-side up on a baking tray in a single layer. Roast for 45 minutes until caramelised.
- Cook onions and garlic: Meanwhile, heat remaining 30 ml olive oil, butter, onions, garlic, and crushed chilli flakes in a large stockpot over medium heat. Cook gently for about 10 minutes, stirring occasionally until onions soften and begin to brown.
- Simmer the soup: Add tinned tomatoes (with their juices), basil, thyme, and chicken stock to the pot. Tip in roasted tomatoes along with any juices from the baking tray. Bring soup to the boil, then reduce heat and simmer uncovered for 40 minutes.
- Blend the soup: Pass the soup through a food mill with the coarsest blade for a rustic texture, or use a stick blender for a smoother finish.
- Serve: Adjust seasoning to taste and serve warm or chilled with crusty bread or croutons.
Notes
- Use ripe tomatoes: For the best flavor, choose fresh, ripe tomatoes.
- Roast for depth: Roasting the tomatoes brings out their natural sweetness.
- Fresh basil is key: Fresh basil leaves provide a vibrant taste.
- Adjust consistency: Blend the soup to your preferred texture, adding stock as needed.
- Season to taste: Taste the soup before serving and adjust salt and pepper as needed.
Barefoot Contessa Roasted Tomato Basil Soup