RECIPES: Roasted Tomato Soup with Basil

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Roasted Tomato Soup with Basil

By Chef Richard Goss



8-10 Roma Tomatoes

1 Large Yellow Onion

6-8 Cloves of Garlic

2-3 T Extra Virgin Olive Oil

32 oz. Chicken Stock

1 T Balsamic Vinegar

Sea Salt – to taste

Fresh Ground Pepper – to taste

2 T Chopped Basil


**1 C Heavy Cream – optional



  • Heat oven to 400 degrees
  • Slice tomatoes in half length wise. Peel onion and chop into ¾” slices. Place tomatoes cut-side up, garlic and onion on a sheet pan and drizzle with olive oil.  Roast on top rack of oven for 40 minutes. Rearrange them ½ way through, rotating the inside and outside of the pan for even browning.
  • Transfer to soup pot on stove top, add chicken stock and Balsamic Vinegar and bring to simmer. Puree in blender/food processor or using immersion blender.
  • Season to taste with sea salt and ground pepper.
  • Stir in basil and serve.

**If Creamy Soup is desired- simply stir in heavy cream just ahead of the basil.