Roasted Tomato Basil Soup

One of my favorite things to do is cook with friends. To me, it’s as therapeutic as yoga after work on a Tuesday night. Lots of talking, wine, and cooking. This past week, I cooked up a homemade soup with one of my dearest friends Becky. If there are 2 things I could eat on a daily basis, it would be either pizza or homemade soup.

Becky and I lived together in college and I always always always envied her flawless way to craft homemade soups. They are effortlessly whipped up to such perfection, that you can tell they are cooked with some serious l-o-v-e. Becky passed along this recipe from Little Spice Jar and we decided to alter it a little with some healthier substitutions. That’s what’s great about making soups- once you have all the main ingredients, it’s easy to substitute or add in/leave out certain extra ingredients. ALSO – leftovers are great to freeze for future cold, rainy day.

Anddd here we go…

Makes about 5-6 servings & takes 2 hours.


  • 2LBs of Roma Tomatoes  (about 8-10 tomatoes), sliced in thirds
  • 4 TBSP olive oil
  • 1 large chopped onion
  • 6 cloves of garlic
  • 1/2 tsp red pepper flakes
  • 4 Cups or 1 Quart Veggie Broth
  • 1 (14.5 oz) can of diced tomatoes with juice
  • 1 bay leaf
  • 1/2 tsp died oregano
  • 1/2 tsp dried thyme
  • 1/4 cup of sugar (you can use less than this)
  • 1/2 tsp red wine vinegar
  • 3/4 heavy cream – we used plain greek yogurt (fage or chobani will do)
  • 1/4 cup of fresh chopped basil


  • ROAST TOMATOES. Preheat oven to 400 degrees. Slice tomatoes into 3/4 depending on the size. Toss tomatoes in a medium bowl with 2 TBSP olive oil and salt and pepper to taste. Place tomatoes on a baking tray, uncovered, and cook in the oven for 45 minutes. Remove and let cool for 10 min.


  • STOCK. In a 5 quart pot, saute onions and re pepper flakes in 2 TBSP of olive oil for 5 minutes. Add garlic and sautee for another 5 minutes. Add veggie broth, thyme, oregano, sugar, red wine vinegar. Add roasted tomatoes, along with any juice that’s on the baking pan, to the pot. Bring to a boil and simmer for 40 min.


  • SOUP. Turn off stock and let it cool for about 10 minutes. If you have a hand blender- by all means, use this to blend ingredients until smooth. If not, you’ll have to blend batches by hand and puree until smooth. Serve warm with crusty sliced bread&butter.


Happy Eating 🙂 xo


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