September 6, 2011

Roasted Tomato & Basil Soup {Naptime Everyday}

Tomato Soup

What’s Going on Today: Using up the last of the tomatoes before heading out for Labor Day weekend! Packing and cleaning up!

Naptime Goals: Make a pile of new back to school clothes, roast tomatoes and make soup!

Tonight’s Menu: Roasted Tomato & Basil Soup, Herbed Couscous, crisp white wine.

As I indicated last week, I am a compulsive tomato buyer at the farmer’s market. There is something about their ruby red skin that just lures me in and says “buy me!” It is a little like the way I feel when I am wandering through the Saks shoe department, too, but the tomatoes are a lot cheaper. Right before the hurricane last month we had a spell of gorgeous summer weather and I served tomatoes nearly every night for dinner. I made this particular soup recipe up as I went during naptime. I wanted something that would truly showcase the amazing flavor of our summer tomatoes and could be served warm or chilled.

This soup has a deeply burnished red color do to the fact that they already red tomatoes are made even redder from the roasting. It came together so simply during naptime, I merely roasted the tomatoes for a bit while the base of the soup simmered away on the stove. Then, once they were tender and crinkled I added them to the soup and let it simmer a bit longer.

The whole kitchen smelled of the sweet tomatoes for the rest afternoon and I didn’t mind one bit. That night for dinner I didn’t even bother to rewarm the soup, it was so refreshing to eat chilled. My husband choose to sprinkle his with a little bit of Parmesan, which sounded like a good idea, and I ate my plan with couscous and wine on the side. We loved it so much that I plan to make a few more batches in early September to freeze. Lord knows this is exactly the kind of meal I’ll be wishing for come January!


 Roasted Tomato & Basil Soup


  • Olive oil
  • kosher salt
  • 2 pounds tomatoes, cut in half
    1 large yellow onion
    4 minced garlic cloves
    28 ounces chopped tomatoes with juices
    1 ½ cups roughly chopped basil leaves
    2 cups low-sodium chicken stock


    1. Preheat the oven to 400ºF.

    2. Add the tomatoes to a large bowl and toss them with the olive oil and salt. Spread them on a rimmed baking sheet and roast for 35 minutes.

    3. In a large pot add a tablespoon of olive oil and sauté the onions and garlic until the onions turn translucent. Add the tomatoes, basil and chicken stock. Then, add in the roasted tomatoes and simmer for about 45 minutes.

    4. Use an immersion blender to roughly chop the roasted tomatoes in the soup. Or, scoop the soup into a blender and puree it to desired consistency. Taste for seasonings and add a bit more salt and pepper if desired. Serve.


    Naptime Notes

    Naptime Recipe Serving ideas

    This is the perfect light lunch or side dish for supper! Next time I might try it with cheese toast – doesn’t that sound good?!

    Naptime Stopwatch

    1 hour prep and cook time

    Naptime Reviews

    This was a big hit with all of us. My daughter is still unsure about tomatoes that are not a part of tomato sauce, be we are getting there!


    More Naptime Recipes


    8 Responses to “Roasted Tomato & Basil Soup {Naptime Everyday}”

    1. Kari Puleo says:

      As soon as I saw this, I knew this was what I should make for supper with my abundance of tomatoes!  (And of course, will be serving with grilled cheese)!  Thanks for the inspiration!

    2. Maria says:

      I wish this was my lunch!

      • Anonymous says:

        I’ve been thinking of you Maria! 🙂 Get some rest while you can. I wish I could be cooking for you right now!

    3. Anonymous says:

      I love roasted tomatoes – was thinking of asking if there were any seconds at the farmer’s market this weekend so I could make a big batch. Would love a cup of your soup on this rainy day.

    4. Tresdelicious says:

      Looks so rich tomato sauce. For the record, it’s quite simply yet looks enticing.

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