Ina Garten Tomato Basil Soup

This Ina Garten Tomato Basil Soup combines roasted plum tomatoes, four cups of fresh basil, garlic, and thyme in a single pot. The recipe serves 6 to 8 and takes 1 hour 50 minutes from start to finish. There’s no cream in the bowl, yet the result tastes velvety and full.

Ina Garten first shared this in her Barefoot Contessa Cookbook, and it became one of the show’s most requested recipes. Her version stands out because she uses both fresh roasted and a full can of plum tomatoes. That double layer gives the broth a depth you won’t get from either one alone.

The food mill is the step most people skip, but it’s what gives this soup its signature texture. A blender purees everything uniformly, while the mill catches seeds and skins and leaves real body behind. Push slowly through the coarsest blade so the pulp stays thick.

Ina Garten Tomato Basil Soup

Author: Imen Cooking Method:Roasting Cuisine:American Courses:Soups

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 35 minutesRest time: minutesTotal time:1 hour 50 minutesCooking Temp: CServings:6-8 servingsEstimated Cost: $Calories:225 kcal Best Season:Available

Description

A thick, savory tomato soup with oven-roasted tomatoes, fresh herbs, and a quiet kick from red pepper flakes. Serve it hot for cold-weather comfort or chilled as a summer starter.

Ingredients

Roasted Tomatoes

• 3 pounds ripe plum tomatoes, halved lengthwise
  
• 1/4 cup good olive oil
  
• 1 tablespoon kosher salt
  
• 1 1/2 teaspoons freshly ground black pepper
  

Soup

• 2 tablespoons good olive oil
  
• 2 cups chopped yellow onions (2 onions)
  
• 6 garlic cloves, minced
  
• 2 tablespoons unsalted butter
  
• 1/4 teaspoon crushed red pepper flakes
  
• 1 (28-ounce) can plum tomatoes, with juice
  
• 4 cups fresh basil leaves, packed
  
• 1 teaspoon fresh thyme leaves
  
• 1 quart chicken stock or water
  

Instructions

1. Preheat the oven to 400°F. Toss plum tomatoes with 1/4 cup olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 45 minutes.
   
2. Heat 2 tablespoons olive oil and butter in an 8-quart stockpot over medium heat. Add onions, garlic, and red pepper flakes and sauté for 10 minutes, until the onions start to brown.
   
3. Add canned tomatoes with juice, basil, thyme, and chicken stock. Add the roasted tomatoes with all the liquid from the baking sheet.
   
4. Bring to a boil, then reduce heat and simmer uncovered for 40 minutes.
   
5. Pass through a food mill fitted with the coarsest blade. Taste for seasonings and serve hot or cold.
   

Keywords:Ina Garten Tomato Basil Soup

FAQs

Can I use all canned tomatoes instead of fresh?

You can, but you’ll lose the caramelized sweetness that roasting brings. Fresh plum tomatoes break down in the oven and develop a concentrated, almost jammy flavor that canned tomatoes already lack. If fresh aren’t available, roast canned San Marzano tomatoes on a sheet pan for 30 minutes to get closer.

Does this soup work without chicken stock?

Water works fine and keeps the soup vegetarian, which is how many people serve it. The roasted tomatoes, garlic, and basil carry enough flavor on their own to support a water-based broth. Vegetable stock is another good option if you want a little more background savory flavor.

How do I store and reheat leftovers?

Cool the soup completely before transferring it to airtight containers, and it will keep in the fridge for up to four days. For longer storage, freeze it in quart-size bags laid flat, which saves space and thaws faster. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

Can I add cream to this recipe?

Ina’s original has no cream, and the soup is designed to taste like pure tomato and basil. A swirl of heavy cream at serving softens the bright acidity that sets this version apart from most tomato soups. Start with one tablespoon per bowl so you don’t mask the roasted flavor.

What should I serve on the side?

Grilled cheese is the classic pairing, but a sturdier side anchors the meal better. A layered potato bake with thyme adds a crisp, buttery contrast that holds up against the soup’s acidity. Crusty bread rubbed with garlic and olive oil also works well for dipping.