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Roasted Tomato Basil Soup the Barefoot Contessa Way

Roasted Tomato Basil Soup

This roasted tomato basil soup coaxes deep, jammy sweetness from ripe plum tomatoes by slow-roasting them until their edges caramelize. Simmered with canned San Marzanos, sweated onions, garlic, and fresh basil, then passed through a food mill for a silky, seed-free texture, it tastes like late summer even in January. Bright, rich, and honest, with no sugar needed to balance it.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 People
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb ripe plum tomatoes halved lengthwise
  • 0.25 cup extra-virgin olive oil plus more for finishing
  • 1 tbsp kosher salt divided
  • 1.5 tsp freshly ground black pepper divided
  • 2 tbsp unsalted butter
  • 2 cups yellow onion chopped, about 2 medium onions
  • 6 cloves garlic minced
  • 0.25 tsp crushed red pepper flakes
  • 28 oz canned whole plum tomatoes San Marzano style, with their juice
  • 4 cups fresh basil leaves loosely packed, plus more for garnish
  • 4 sprigs fresh thyme leaves stripped
  • 4 cups chicken stock or vegetable stock

Equipment

  • 1 half sheet pan rimmed
  • 1 large heavy-bottomed pot 8 quart Dutch oven works well
  • 1 Wooden spoon
  • 1 food mill or blender plus fine-mesh sieve
  • 1 Chef’s knife
  • 1 Cutting board

Method
 

  1. Preheat the oven to 400 F and arrange a rack in the middle position.
  2. Place the halved plum tomatoes cut side up on a rimmed half sheet pan. Drizzle with the 1/4 cup olive oil and sprinkle with 1 tablespoon kosher salt and 1 teaspoon black pepper. Toss gently to coat, then arrange cut side up in a single layer.
  3. Roast for 45 minutes, until the tomatoes are caramelized at the edges and shriveled but still juicy. Do not let them blacken, as scorched tomatoes turn the soup bitter.
  4. While the tomatoes roast, warm a large heavy-bottomed pot over medium-low heat. Melt the butter with a splash of olive oil, then add the chopped onion, minced garlic, and crushed red pepper flakes.
  5. Sweat the aromatics gently for 10 to 12 minutes, stirring often, until the onion is soft, translucent, and just barely golden at the edges. Do not brown the garlic.
  6. Add the canned plum tomatoes with their juice, crushing them lightly against the side of the pot with a wooden spoon. Stir in the thyme leaves.
  7. Scrape the roasted tomatoes and every bit of their pan juices into the pot. Pour in the chicken stock and stir to combine.
  8. Bring the soup to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered for 40 minutes, stirring occasionally, until the flavors are concentrated and the soup has thickened slightly.
  9. Turn off the heat and stir in the fresh basil leaves, letting them wilt into the hot soup for about 2 minutes so the aroma stays bright.
  10. Working in batches, pass the soup through a food mill fitted with the medium disk back into a clean pot to remove seeds and skins, yielding a silky purée. If using a blender, purée until smooth then strain through a fine-mesh sieve.
  11. Return the soup to low heat, taste, and adjust with the remaining kosher salt and 1/2 teaspoon black pepper as needed. Warm through for 5 minutes.
  12. Ladle into warm bowls, finish each with a drizzle of good olive oil and torn fresh basil, and serve immediately.

Notes

  • Serve with a classic grilled cheese sandwich, crusty sourdough, or Parmesan crostini for the American diner experience.
  • Finish each bowl with a drizzle of good olive oil, a swirl of cream, and torn fresh basil.
  • A food mill is the traditional tool for a silky texture; if using a blender, pass the soup through a fine-mesh sieve to catch seeds and skin.
  • Choose the ripest plum tomatoes you can find; underripe tomatoes give a bitter, thin soup.
  • The soup keeps 4 days refrigerated and freezes beautifully for up to 3 months.