Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Prep Time: 15 mins

Cook Time: 2 hrs

Servings: 4-6

Ditch the condensed versions and make our version of a classic, soul-satisfying soup! Roasting the tomatoes adds a delicious depth of flavor, while the Paderno World Cuisine Puree Maker removes the skin and seeds in one effortless step….leaving you with a the most delicious puree that serves as the base for this soup. Great the day you make it, however it’s heavenly made a day ahead of time!


  • 2 pounds roma tomatoes, halved
  • olive oil
  • salt/pepper
  • 1 small sweet onion, minced
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic
  • 2 cups tomato sauce
  • 3 cups chicken stock
  • 1 heaping teaspoon cumin
  • 1/8 – 1/4 teaspoon nutmeg, to taste
  • 1/2 teaspoon kosher salt
  • black pepper
  • 1 1/2 teaspoon sugar (adjust for acidity of your soup)
  • 1 cup loosely packed basil leaves, cut into a chiffonade


Preheat oven to 400 degrees.
Place the halved tomatoes into a baking dish and drizzle with olive oil. Season with salt and pepper. Toss to coat tomatoes.
Roast tomatoes for 45 minutes, then allow to cool slightly.
Use a puree maker to remove the skin and seeds from the tomato. Alternately, remove the skins of tomatoes by hand and pulse in blender or food processor.
Heat 1 tablespoon olive oil over medium heat in a saute pan. Add the onion and saute 4-5 minutes, stirring occasionally, until softened and most of the liquid has evaporated. Season with salt/pepper.
Add garlic, cumin, and nutmeg. Stir and cook another 2-3 minutes.
Add the roasted tomato puree, tomato sauce, and chicken stock to the pan. Add the sugar, increasing slightly if needed to balance acidity. Bring to a slow boil, reduce the heat and simmer uncovered for 45-60 minutes until slightly reduced. Taste and adjust salt/pepper if desired. Stir in the fresh basil and continue to simmer for another 15 minutes. Serve while hot, or cool and refrigerate to serve later.


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