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Best Roasted Tomato Basil Soup & Parmesan Croutons

26 May

I can’t believe it is already Memorial Weekend!  Two years ago on Memorial Day, I found out I was pregnant!  I will always cherish Memorial Day weekend for being on of the best of my life!

Anyways, I wanted to share this super simple yet amazing tomato basil soup with you all.  Once again, it is from Ina Garten, from her cookbook  The Barefoot Contessa Cookbook.

I changed things up just a bit and it is so good.  I’m a huge non-creamy tomato soup fan and this hits the spot every time I need a goof comfort food.



Roasted Tomato Basil Soup

Adapted from: Ina Garten

Serves:  6-8


  • 3 pounds roma tomatoes, cut into quarters
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon sea salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 2 cups chopped yellow onion (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 28 ounces canned tomatoes with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon dried thyme leaves
  • 1 quart chicken stock


  1. Preheat the oven to 400 degrees.
  2. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
  3. In a 8-quart stockpot on medium heat, saute the onion and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil, thyme, and chicken stock.  Add the oven-roasted tomatoes, including the liquid on the baking sheet.  Bring to a boil and simmer uncovered for 40 minutes.  Pass through a food mill fitted with the coarsest blade or blender.  Taste and season.  Serve hot or cold.




Parmesan Croutons

By Ina Garten

Makes 25-30 croutons


  • 1 baguette
  • 1/4 cup good olive oil, plain or flavored with basil or garlic
  • sea salt
  • freshly ground black pepper
  • 3/4 cup freshly shredded Parmesan cheese (3 ounces)


  1. Preheat the oven to 400 degrees
  2. Slice the baguette diagonally into 1/4- inch-thick slices.  Depending on the size of the baguette, you should get about 25-30 slices.
  3. Lay the slices in one layer on a baking sheet and brush each with good olive oil and sprinkle liberally with sea salt and pepper.  Sprinkle with shredded Parmesan.  Bake the toast for 15-20 minutes, until they are browned and crispy.  Serve at room temperature.





I hope you guys try these recipes out, I know you will love them!

Question:  What is your favorite soup?