Testing INA GARTEN's Roasted Tomato & Basil Soup

Ingredients

• 3 pounds Tomatoes, on the vine (washed, halved; use plum or vine tomatoes)
• 0.25 cup Olive Oil (extra‑virgin or good quality medium olive oil)
• 1 tablespoon Kosher Salt (fine kosher salt)
• 1.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoon Unsalted Butter (cut into small pieces)
• 1 large Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 0.5 teaspoon Red Pepper Flakes (adjust to taste; extra added at the end)
• 28 oz Canned San Marzano Tomatoes (whole peeled, with juice)
• 1 cup Fresh Basil Leaves (packed, roughly torn)
• 1 teaspoon Fresh Thyme (leaves stripped from stems)
• 2 cup Chicken Broth (low‑sodium; can substitute vegetable broth for vegetarian version)

Instructions

1. Prepare Tomatoes

   Wash the vine tomatoes, remove them from the stems and cut each tomato in half.

   Time: PT10M

2. Roast Tomatoes

   Preheat the oven to 400°F. Toss the tomato halves with ¼ cup olive oil, 1 tbsp kosher salt and 1½ tsp black pepper. Spread them cut‑side up on a baking sheet and roast for 40‑45 minutes, until the skins are blistered and the flesh is soft.

   Time: PT45M

   Temperature: 400°F

3. Sauté Aromatics

   While the tomatoes roast, melt 2 tbsp butter in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves and ½ tsp red pepper flakes. Cook, stirring occasionally, for about 10 minutes until the onion is soft and lightly browned.

   Time: PT10M

4. Combine Ingredients

   Add the canned San Marzano tomatoes (with their juice), the roasted tomato halves with any pan juices, 1 cup torn basil, 1 tsp thyme leaves, and 2 cups chicken broth to the pot. Stir to combine.

   Time: PT2M

5. Simmer Soup

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cook uncovered for 40 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.

   Time: PT40M

6. Partially Blend

   Remove the pot from heat. Working in batches, pour about one‑third of the soup into a blender. Blend for 5‑6 seconds, then stop—leave some chunks for texture. Return the blended portion to the pot.

   Time: PT5M

7. Finish and Serve

   Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired. Ladle into bowls and garnish with a few fresh basil leaves. Serve hot or chill for a cold summer soup.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

20g

Fat

7g

Fiber

3g