Ingredients
Method
- Preheat oven to 425°F. Line a large baking sheet with parchment or foil.
- Arrange the tomatoes, onions, carrots, and garlic on the sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for about 40 minutes until soft and slightly browned.
- Transfer veggies and garlic cloves (squeezed out of their skins) to a blender. Add canned tomatoes and blend until smooth.
- Pour into a pot, add chicken stock and basil, and bring to a gentle simmer.
- Simmer for 20 minutes. Taste and adjust seasoning as needed.
- Serve hot with desired garnishes.
Notes
Recipe Notes
- Tomato Types: This recipe works with any variety: Roma, heirloom, cherry, or a mix. Use what’s ripe and available!
- Make it vegetarian or vegan: Simply swap the chicken stock for vegetable broth.
- Blending Tips: A high-speed blender gives the smoothest texture, but an immersion blender works well for a more rustic finish.
- Storage: Leftovers keep in the fridge for up to 5 days, or freeze for up to 3 months in airtight containers.
- Batch Cooking: This soup doubles well if you have lots of tomatoes, just use two sheet pans when roasting.
- Don’t skip roasting: Roasting adds depth and sweetness that makes the soup rich and flavorful without cream or sugar.