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+ servings

Roasted Tomato Basil Soup/Sauce


  • 3 lb ripe plum tomatoes, cut in half lengthwise
  • ¼ cup + 2 Tbsp olive oil
  • ½ Tbsp kosher salt
  • 1 ½ tsp freshly ground black pepper
  • 2 cups chopped yellow onions (~ 2 onions)
  • 6 garlic cloves, minced
  • 2 Tbsp unsalted butter
  • ¼ tsp crushed red pepper flakes
  • 1 (28 oz) can plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 tsp fresh thyme leaves
  • 1 quart chicken stock (or water)


  • Roast the Tomatoes
  • Preheat the oven to 400° F.
  • Toss together the tomatoes, ¼ cup olive oil, salt, and pepper.
  • Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes

  • Make the Sauce
  • 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 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. (If making a sauce, let the soup reduce down until it's thicker like a sauce would be)
  • Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
  • Serve hot or cold.