Nothing beats a bowl of warm, flavorful tomato soup—especially when it’s made from scratch. Ina Garten’s Roasted Tomato Basil Soup takes the classic to a whole new level by roasting ripe tomatoes for deep flavor and blending them with fresh basil, onions, and garlic. It’s a simple yet elegant dish, perfect for cozy dinners or entertaining guests.

What Is Barefoot Contessa Roasted Tomato Basil Soup?

This soup combines roasted plum tomatoes with sautéed onions, garlic, canned tomatoes, and fresh basil, blended into a velvety texture. The roasting intensifies the sweetness of the tomatoes, while the basil adds a fresh, herbal finish. It’s Ina’s take on comfort food, elevated by technique and high-quality ingredients.

Other Popular Ina Garten Recipes

Reasons to Try Barefoot Contessa Roasted Tomato Basil Soup

Bold, roasted flavor – Intensifies the sweetness of fresh tomatoes
Velvety and smooth – Comforting texture
Naturally vegetarian – And easily made vegan
Pairs perfectly with grilled cheese – Classic and satisfying
Great for meal prep – Freezer-friendly and make-ahead
Rich in antioxidants – Tomatoes and basil are both nutrient-dense
Barefoot Contessa-tested – Simple, elegant, and delicious

Ingredients Needed to Make Barefoot Contessa Roasted Tomato Basil Soup

3 pounds ripe plum tomatoes, cut in half lengthwise
¼ cup good olive oil, plus 2 tablespoons
1 tablespoon kosher salt
1½ teaspoons freshly ground black pepper
2 cups chopped yellow onions (about 2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
¼ teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can of whole plum tomatoes, with juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves (or ½ tsp dried)
1 quart vegetable stock (or chicken stock for deeper flavor)

Instructions to Prepare Barefoot Contessa Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Preheat oven to 400°F (200°C).
Place fresh tomato halves on a baking sheet, cut side up. Drizzle with ¼ cup olive oil and sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Roast for 40–45 minutes, until soft and caramelized.

Step 2: Sauté the Aromatics

In a large stockpot over medium heat, add 2 tablespoons olive oil, the butter, onions, and garlic. Cook for about 10 minutes until the onions are soft and lightly golden. Stir in the red pepper flakes and thyme, cooking for 1 minute more.

Step 3: Add the Tomatoes and Simmer

Add the canned tomatoes with their juice, the roasted tomatoes (including juices from the pan), basil, and vegetable stock. Bring to a boil, then lower the heat and simmer uncovered for 40 minutes.

Step 4: Blend the Soup

Use an immersion blender to purée the soup in the pot until smooth. Or transfer it in batches to a blender and blend until creamy. Be careful with hot liquids.

Step 5: Adjust Seasoning and Serve

Taste and adjust salt and pepper. Serve hot, optionally garnished with basil leaves, a drizzle of cream, or a spoonful of pesto.

What to Serve With Roasted Tomato Basil Soup

Grilled cheese or paninis – The perfect dunking partner
Garlic bread or focaccia – Rustic and flavorful pairing
Fresh mozzarella or parmesan shavings – Melts beautifully on top
Croutons or cheese crisps – Adds crunch
Avocado toast – Fresh, creamy contrast
Chopped salad – Lightens the meal
Baked potatoes or roasted vegetables – Heartier accompaniment

Expert Tips for Mastering the Recipe

Use ripe, fresh tomatoes – Plum or Roma tomatoes roast best
Don’t skip the roasting step – Adds unmatched depth
Add cream or coconut milk – For a richer, silkier finish
Use fresh basil only – Dried won’t have the same brightness
Adjust texture to preference – Leave slightly chunky or make ultra-smooth
Let soup rest before serving – Enhances the flavor blend
Use a ladle when blending hot soup – Prevents spills and burns

Variations of the Recipe

Add a splash of cream or half-and-half – For creamy tomato basil soup
Include roasted red bell peppers – For a sweet and smoky twist
Stir in cooked rice or small pasta – Makes it more filling
Top with pesto or crème fraîche – Elegant garnishes
Use fire-roasted canned tomatoes – To intensify flavor
Include a pinch of smoked paprika – Adds warmth
Add a handful of spinach at the end – Boosts nutrients

How to Store Leftovers

Refrigerate in an airtight container – Keeps for up to 4 days
Let soup cool completely before storing – To avoid condensation
Freeze in batches without cream – Lasts up to 3 months
Label and date containers – For easy meal planning
Reheat gently over medium heat – Stir occasionally
Add cream only after reheating – Prevents separation
Portion into individual servings – Easy for lunches

How Do I Reuse Leftover Tomato Basil Soup?

Use as a base for pasta sauce – Simmer with extra herbs and parmesan
Serve over rice or couscous – For a hearty bowl
Poach eggs directly in it – Like shakshuka
Make creamy tomato risotto – Stir into cooked rice with cheese
Use in casseroles or baked pasta – Adds flavor and moisture
Serve in mugs with grilled cheese dippers – Fun appetizer
Thin out with broth for a lighter soup – Refresh the flavor

Nutritional Value (per 1½ cup serving)

Calories: 220
Fat: 12g
Carbohydrates: 22g
Fiber: 5g
Sugars: 13g
Protein: 4g
Sodium: 620mg

FAQs

Can I make Ina Garten’s roasted tomato basil soup ahead of time?

Yes, this soup stores very well. Make it up to 3 days ahead and refrigerate it, or freeze it (without cream) for up to 3 months.

Can I use canned tomatoes only instead of fresh and canned combined?

Yes, if fresh tomatoes aren’t available, you can use only canned plum tomatoes. Use about 2 large (28-ounce) cans for similar volume.

Do I have to peel the tomatoes before roasting?

No, there’s no need to peel them. The skins soften during roasting and blend smoothly into the soup.

Can I make this soup creamy?

Yes, stir in ½ to 1 cup of heavy cream or coconut milk after blending for a creamy, velvety version.

Final Words

Barefoot Contessa’s Roasted Tomato Basil Soup is comfort food with depth. Roasting the tomatoes brings out their natural sweetness, while fresh basil adds brightness and balance.