Description
Ina Garten’s tomato basil soup brings Mediterranean warmth to home kitchens with rich, velvety textures and garden-fresh ingredients. Hearty roasted tomatoes and fragrant basil blend seamlessly, creating a comforting classic you’ll savor from first spoonful to last.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) ripe plum tomatoes, cut in half lengthwise
- 1 (28-ounce) (794 grams) canned plum tomatoes, with their juice
- 4 cups (120 grams) fresh basil leaves, packed
- 1-quart (946 milliliters) chicken stock or water
Aromatics and Seasonings:
- 2 cups (300 grams) chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon fresh thyme leaves
Fats and Oils:
- ¼ cup plus 2 tablespoons (90 milliliters) good olive oil
- 2 tablespoons unsalted butter
Instructions
- Initiate roasting by heating the oven to 400 degrees Fahrenheit (204 degrees Celsius). Gently combine fresh tomatoes with olive oil, seasoning with salt and black pepper. Arrange tomatoes in a single layer on a baking sheet and roast for 45 minutes until caramelized and intensely flavored.
- In a large 8-quart (7.6 liters) stockpot, warm olive oil over medium heat. Add diced onions, minced garlic, unsalted butter, and crushed red pepper flakes. Sauté the mixture for approximately 10 minutes, stirring occasionally until onions develop a golden-brown color and release a rich, sweet aroma.
- Pour in canned tomatoes, fresh basil leaves, dried thyme, and chicken stock. Incorporate the previously roasted tomatoes along with their caramelized pan juices, creating a robust flavor foundation.
- Elevate the temperature and bring the soup to a gentle boil. Reduce heat and allow the mixture to simmer uncovered for 40 minutes, allowing flavors to meld and concentrate.
- Transform the soup’s texture by processing through a food mill using the coarsest blade. Alternatively, carefully transfer the soup to a blender and puree in batches until smooth and velvety. Taste and adjust seasonings with additional salt and pepper as needed.
- Serve the soup immediately while steaming hot, or chill thoroughly for a refreshing cold version. Garnish with fresh herbs or a drizzle of cream if desired.
Notes
- Blend carefully, working in small batches to prevent messy kitchen accidents and achieve a silky-smooth texture that coats your spoon perfectly.
- Simmer uncovered, allowing natural liquid reduction and flavor concentration that transforms ordinary ingredients into an extraordinary culinary experience.
- Sauté onions and garlic until deep golden brown, creating a robust flavor foundation that anchors the entire dish with rich, caramelized notes.
- Select fresh herbs like basil and thyme, preferring vibrant, just-picked leaves over dried alternatives to elevate the soup’s aromatic profile.
- Distribute roasted tomatoes in a single layer across the baking sheet, guaranteeing even caramelization and intensifying their natural sweetness through consistent heat exposure.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg