• 1 ½ KG tomatoes cut in half
  • ¼ Cup olive oil
  • 1 TBSP Salt
  • 1 ½ TSP Black Pepper
  • 2 Cups diced white onions (around 2 medium/large onions)
  • 3 Garlic gloves minced
  • 2 TBSP Butter
  • 1 can Tomatoes with juice
  • 4 Cups fresh basil leaves
  • 1 TSP fresh thyme
  • 4 Cups chicken stock
  • Additional basil leaves for garnish


  • Season tomatoes with olive oil, salt, and pepper, and roast in oven at max heat for 40 minutes
  • In a sauce pan, sauté the onions and garlic in 2 TBSP of butter until fragrant, then add the canned tomatoes, basil, thyme, and chicken stock
  • Add the oven roasted tomatoes, bring to boil allowing it to simmer uncovered for 45 minutes
  • Add the soup to a food processor and pulse
  • Pass the soup through a fitted mill before returning it to pot
  • Serve hot

Tip: For a creamy version of this soup, you can add 1 Cup fresh cream when returning the soup to the pot in the last step and let it boil for extra texture

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