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Homemade Tomato Soup

Classic Homemade Tomato Basil Soup

Course Soup
Keyword Soup, Tomato Basil, Tomato Soup
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Author Ina Garten Recipe


  • 3 lbs. Roma Tomatoes
  • 1/4 cup + 2 Tbsp. olive oil
  • 2 cups chopped yellow onion
  • 6 cloves garlic, minced
  • 2 Tbsp. unsalted butter
  • 1/4 tsp. red pepper flakes
  • 4 cups chicken broth
  • 1 - 28 oz. can of whole tomatoes in juice
  • 4 cups fresh basil, packed
  • 1 tsp. fresh thyme or 1/2 tsp. dried
  • 1 pinch salt
  • pepper to taste
  • heavy cream (optional)
  • fresh parmesan cheese (optional)


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  2. Slice the Roma tomatoes lengthwise and gently toss in 1/4 cup olive oil and season with salt and pepper.

  3. Place tomatoes onto the baking sheet and bake for 45 minutes.

  4. In a large stock pot or dutch oven, heat the 2 Tbsp. of oil and butter on medium heat. Once butter has melted add the onion, garlic and red pepper flakes. Saute until onions are translucent and close to browning, about 10 minutes.

  5. Pour in chicken broth, roasted tomatoes, canned tomatoes and juice, basil leaves, thyme and salt and pepper. Bring to a boil and continues to simmer for 40-45 minutes, uncovered.

  6. Remove from heat and use an emulsion blender to puree the soup. You can also pour small batches at a time into a regular blender if you do not own an emulsion blender. Blender until smooth. Serve each bowl with a splash of heavy cream and fresh parmesan - optional.