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!


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