Barefoot Contessa Roasted Tomato Basil Soup

I absolutely love making Barefoot Contessa roasted tomato basil soup when tomatoes are at their peak. There’s something magical about roasting fresh tomatoes until they’re caramelized and sweet, then blending them into a silky, restaurant-quality soup right in my own kitchen.

The first time I made this soup, I was struck by how roasting transforms ordinary tomatoes into something extraordinary. The high heat concentrates their natural sweetness and adds a deep, almost smoky flavor that you simply can’t get from stovetop cooking. This Barefoot Contessa tomato basil soup recipe has become my go-to whenever I want something elegant yet comforting. Whether you serve it piping hot with crusty bread or chilled on a warm afternoon, this roasted tomato soup delivers those rich Mediterranean flavors that make you feel like you’re dining at a coastal Italian café.

What You’ll Need for This Roasted Tomato Soup

I always use the ripest plum tomatoes I can find because they have less water and more concentrated flavor. Pro tip: if your fresh tomatoes aren’t perfectly ripe, the canned tomatoes in this recipe help balance the flavor beautifully.

• 1.4 kilograms (3.1 pounds) ripe plum tomatoes, halved lengthways
• 1 can (28 ounces) plum tomatoes with juice
• 1 liter (4.2 cups) chicken stock or water (I prefer homemade stock for deeper flavor)
• 2 large yellow onions (about 400 grams), chopped
• 6 garlic cloves, minced
• 100 grams (3.5 ounces) fresh basil leaves, packed (don’t skimp on this)
• 1 teaspoon fresh thyme leaves
• 1 tablespoon sea salt flakes
• 1½ teaspoons freshly ground black pepper
• ¼ teaspoon crushed chili flakes
• 90 milliliters (3 fluid ounces) good-quality olive oil, divided (60ml for tomatoes, 30ml for sautéing)
• 30 grams (1 ounce) unsalted butter

How to Make Barefoot Contessa Roasted Tomato Basil Soup

Step 1: Preheat your oven to 392°F (200°C) or 356°F (180°C) if using a fan-assisted oven. Arrange your halved plum tomatoes cut-side up on a large baking sheet in a single layer. Drizzle with 60ml of the olive oil and sprinkle with sea salt and freshly ground black pepper.

Step 2: Roast the tomatoes for approximately 45 minutes. You’ll know they’re ready when the edges turn beautifully caramelized with slight wrinkling and the juices have concentrated. The kitchen will smell incredible at this point.

Step 3: About 10 minutes before the tomatoes finish roasting, heat a large stockpot (6-8 quart capacity) over medium heat. Add the remaining 30ml olive oil and butter, letting the butter melt completely. Add your chopped onions, minced garlic, and crushed chili flakes.

Step 4: Sauté the aromatics for 8-10 minutes, stirring occasionally. The onions should become translucent and develop a light golden color around the edges. Don’t rush this step because properly caramelized onions add tremendous depth to your Barefoot Contessa roasted tomato basil soup.

Step 5: Pour in the canned tomatoes with their juices, then add the fresh basil leaves, thyme, and chicken stock. Carefully transfer the roasted tomatoes and any accumulated pan juices into the pot. Those pan juices are pure gold for flavor.

Step 6: Bring everything to a vigorous boil, then reduce the heat to maintain a gentle simmer. Let the soup simmer uncovered for roughly 40 minutes. This allows the flavors to meld together beautifully and the liquid to reduce slightly for a more concentrated taste.

Step 7: Remove from heat and use an immersion blender to puree the soup until silky smooth. If you prefer a slightly rustic texture, use a food mill with the coarsest blade. Pro tip: blend while the soup is still warm to help release the tomatoes’ natural sugars.

Step 8: Taste and adjust the seasoning with additional salt and pepper as needed. Remember, the flavors will be more pronounced when served hot versus chilled.

Perfect Pairings for Your Tomato Basil Soup

This roasted tomato basil soup pairs beautifully with both simple and sophisticated sides.

Crusty Artisan Bread: A warm baguette or sourdough boule is perfect for dipping and soaking up every last drop of this rich, flavorful soup. The crusty exterior and soft interior provide wonderful textural contrast.

Grilled Cheese Sandwich: The classic combination never fails. A buttery, crispy grilled cheese with melted cheddar or gruyere turns this Barefoot Contessa roasted tomato basil soup into a complete comfort food meal.

Simple Green Salad: A fresh arugula or mixed greens salad with lemon vinaigrette adds a bright, peppery note that balances the soup’s richness and sweetness.

Homemade Croutons: Crispy, garlic-rubbed croutons add delightful crunch and make this soup feel even more restaurant-worthy.

Hearty Soups to Serve Alongside This Elegant Classic

While this roasted tomato basil soup offers lighter, Mediterranean elegance, it pairs beautifully with heartier options for complete dinner spreads. For satisfying protein-rich choices, the Crockpot Cheeseburger Soup brings savory beef and melted cheddar for a filling contrast, while the Ultimate Creamy Sausage Potato Soup features Italian sausage and tender potatoes in a rich cream base.

For chicken-based alternatives, the Crockpot Creamy Chicken Noodle Soup offers comforting, classic flavors that everyone loves. These heartier soups complement the bright, fresh flavors of roasted tomato basil soup when serving multiple courses or creating a soup bar for gatherings.

Keeping Your Soup Fresh

Store your cooled Barefoot Contessa roasted tomato basil soup in airtight containers in the refrigerator for up to 5 days when properly refrigerated at 40°F or below. I recommend letting it cool quickly by placing the pot in an ice bath before transferring to storage containers.

When reheating, warm gently over medium-low heat, stirring occasionally. You can thin the soup with a splash of chicken stock or water if it has thickened too much during storage. Pro tip: this soup actually tastes even better the next day after the flavors have had time to develop.

You can also freeze this soup for up to 3 months. Leave about an inch of space at the top of your containers to allow for expansion. Thaw overnight in the refrigerator before reheating.

Common Questions About Roasted Tomato Soup

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