I did not grow up on Campbell’s canned tomato soup – it never appealed to me. I was more of a chicken soup kid. Then, many years ago, as an adult, I made this Ina Garten tomato soup recipe and was hooked after one bowl. I have since made this recipe at least 30 times and counting. The truth is… I will never stop.
Roasting the tomatoes is what does it. It turns a fresh tomato soup recipe into something rich and rustic that tastes like it simmered all day, and the first spoonful feels like a hug. There’s no cream in it, but it blends up so creamy you’d swear there is. I make big batches all summer long to freeze and we enjoy it all winter, but you don’t need a garden to make it. (My mom has never grown a tomato in her life and she makes it constantly!) However, what you do need is enough plum tomatoes to roast down into something deep and meaty.
The Background on this Tomato Soup Recipe
Ina Garten’s original recipe is called Ina Garten – Roasted Tomato Basil Soup, and the basil matters. She calls for four cups of it. That’s a lot in the off season, so I have reduced that amount several times and it’s still absolutely fantastic. As far as the method, Ina passes the soup through a food mill where I use an immersion blender right in the pot. It’s much (much!) easier, and I recommend it.
How to roast tomatoes for soup
Plum tomatoes are rich, dense, and meaty, with less water than a beefsteak. That’s why they roast down into a thick, concentrated soup instead of a watery one.
Halve the tomatoes, toss them with olive oil, salt, and pepper, and roast them at 400°F for 45 minutes. They should come out blistered and caramelized at the edges. That caramelization is what separates this from a pot of simmered tomatoes. Don’t leave out the juices on the pan. They go into the pot with the tomatoes.
What sets this recipe apart?
The roasted tomatoes are the real star in the depth of flavor, but the basil’s role here also should be recognized. It introduces a savory brightness that elevates the soup even more. Ina’s recipe uses four cups of packed fresh basil, which is an overwhelming amount, and it does add flavor. But this is a rustic recipe and the amount is flexible. Use less if that feels like too much. As long as the roasted tomato base stays intact, it will taste great.
Immersion Blender vs. Food Mill
Ina’s version goes through a food mill. I skip it and use an immersion blender in the pot. It’s faster, there’s less to wash, and it gets you to the same place. It’s also what gives the soup its silky, creamy body with no cream at all. Honestly, if you don’t have one, you should consider the investment– It’s a kitchen essential.
What to Do with a Surplus of Garden Tomatoes
If your summer garden is overflowing with tomatoes and basil, this is where they go. The soup freezes beautifully, so nothing gets wasted. (And if you have a surplus of tomatoes AND a surplus of basil- this is your perfect recipe.) I keep several pints in the freezer and enjoy my summer produce all winter long.
Summer surplus tip: If you still have tomatoes left over after making a batch of this tomato soup, try slow roasted cherry tomatoes or roasted tomato mozzarella caprese.
Finishing Touches for tomato soup (Optional)
Top the bowl with mozzarella pearls and a drizzle of olive oil, which adds another layer of depth. If you want to go further, make a grilled cheese and cut it into crouton-size bites to scatter on top. That one is my own idea, and my favorite is sourdough with Muenster or Gruyère, but there’s no wrong answer when it comes to grilled cheese.
Pro Tip: Make It Ahead
This tomato soup recipe freezes exceptionally well. It keeps in the freezer for at least 6 months. Defrost it, then reheat slowly on the stovetop and bring it to a simmer. There is nothing better on a cold winter night.
What tomatoes are best for tomato soup?
Plum tomatoes. They’re dense and meaty with less water, so the soup cooks down thick and rich.
Does tomato soup have cream?
Some do. Ina Garten’s tomato soup does not. The slow sautéed onions become naturally creamy and the blending of the onions with the roasted tomatoes produces a soup that tastes creamy, but contains no actual cream. It’s delicious.
How can I make tomato soup taste better?
Don’t rush the roasting, since that’s where most of the flavor comes from. A drizzle of good olive oil at the end helps too.
Why roast the tomatoes before making soup?
Roasting caramelizes the natural sugars, which gives you a depth that simmering alone can’t.
Do you need to peel the tomatoes first when making tomato soup?
No, you do not need to peel tomatoes before making tomato soup. They roast with the skins on, and the immersion blender takes care of the rest.
Notes about Ina Garten Tomato Soup recipe
This soup keeps in the freezer for at least 6 months. Let it cool completely before freezing, then defrost and reheat slowly on the stovetop until it simmers. For a vegetarian version, swap vegetable broth for the chicken broth.
Serving suggestions
Serve it with a grilled cheese sandwich, crusty bread, or a simple salad. For a cozy cold-weather menu, pair it with my healing cabbage soup – another soup worth stocking the freezer with.
Ina Garten’s Tomato Soup
Equipment
- 1-2 baking sheets
- 8 qt stockpot
- immersion blender
Ingredients
For the soup
- 3 pounds ripe plum tomatoes- halved lengthwise
- 1/4 cup olive oil + 2 tablespoons
- 1 tablespoon kosher salt
- 1 1/2 teaspoons fresh ground black pepper
- 2 cups yellow onion- chopped (about 2 onions)
- 6 cloves garlic- minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes
- 1 can 28 ounces whole peeled tomatoes, with their juice
- 4 cups fresh basil leaves- packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken broth
Instructions
- INSTRUCTIONS
- Preheat the oven to 400°F. Toss the plum tomato halves with 1/4 cup olive oil, the salt, and the pepper. Spread them in a single layer on a parchment lined baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, cook the onion and garlic with 2 tablespoons olive oil, the butter, and the red pepper flakes for about 10 minutes, until the onions start to brown, but not burn. (Adjust heat to low if they are getting too brown.)
- Add the canned tomatoes with their juice, the basil, thyme, and chicken broth. Add the roasted tomatoes to the pot, scraping in all the juices from the baking sheet.
- Bring to a boil, then reduce to a simmer and cook uncovered for 40 minutes.
- Blend with an immersion blender right in the pot until smooth. Taste and adjust seasoning if needed.
- Reheat if needed and ladle into bowls and top with optional garnishes such as a drizzle of extra virgin olive oil, mozzarella pearls , parmesan cheese or cubes of grilled cheese.
