Comfort Food Soups and Chowders

Roasted Tomato Basil Soup

My daughter recently took a trip to Disneyland and fell in love with a tomato and basil soup served at one of the restaurants.

“Mom, you NEED to recreate this soup for me. It’s absolutely delicious and it’s the best soup I’ve ever had.”

I’ve been working on this soup for a few months now, and I finally perfected it. This soup is truly a labor of love, and it is time consuming. But don’t let that scare you!

And, not to brag, but everyone else at the table said it was the best soup they’ve ever had, too. Serve with grilled cheese, and you’re ready to go. Enjoy!

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Roasted Tomato Basil Soup

  • Author: admin


Sweet, savory, and delicious.



3 lbs. large tomatoes, cut in half

¼ cup olive oil

1 teaspoon Kosher salt

1 teaspoon black pepper

2 tablespoons butter

2 tablespoons olive oil

1 large onion, diced

1 carrot, grated

1 celery stalk, minced

1 leek, washed and thinly sliced

6 garlic cloves, roughly minced

1/4 teaspoon red pepper flakes (more if you like more heat)

1 (28oz) can whole tomatoes

2 teaspoons fresh thyme leaves

4 cups chicken broth

Kosher salt

Black pepper

1/3 cup brown sugar

¾ cup malt vinegar

1 cup heavy cream

¼½ cup chopped fresh basil


Preheat oven to 400*. Line a baking sheet with parchment paper and set aside. Gently toss the

tomatoes with ¼ cup olive oil and place in a single layer on the baking sheet. Sprinkle with salt and

pepper. Roast in oven for 45 minutes. Increase heat to “broil” and broil them for 2-5 minutes to let the

skin get a nice char. Remove and set aside.

Meanwhile, in a large dutch-oven, heat the butter and olive oil over medium heat. Add the onions,

carrot, celery, and leek. Saute until the vegetables are softened and the onions are translucent. Add the

garlic, red pepper flakes, and saute until fragrant; maybe 2 more minutes. Pour in the canned tomatoes

with their juice; the thyme leaves, the roasted tomatoes with any juice on the baking sheet, and the

chicken stock. Season with salt and pepper, to taste. Bring to a simmer for 20-30 minutes. Stirring

occasionally, to allow the flavors to combine.

While the soup simmers, combine the brown sugar and the malt vinegar in a separate, small pan, over

medium hear and bring to a simmer. Let it cook until the mixture is reduced by half and syrupy; about

10 minutes. Set aside.

Add the cream and the basil to the soup, stirring to combine. Pour in the sugar/vinegar syrup as well. In

batches, puree the soup, in a blender until smooth. Return to the dutch oven and taste and adjust the

seasonings. Serve with some chopped basil and parmesan cheese on top.

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