The Cheese Cave | Faribault, MN

Italian Roasted Tomato & Basil Soup


  • 3 lbs. ripe plum tomatoes, cut in half
  • ¼ cup good olive oil, plus 2 tblsp.
  • 1 tblsp. Kosher salt
  • 1.5 tsp. fresh ground black pepper
  • 2 cups chopped yellow onion
  • 6 garlic cloves, minced
  • 2 tblsp. Unsalted butter
  • ¼ tsp. crushed red pepper flakes
  • 1 (28 oz.) can plum tomatoes with juice
  • 4 cups fresh basil leaves, packed
  • 1 tsp. fresh thyme leaves, chopped
  • 1 quart chicken or vegetable stock,
  • (homemade or recommended: Kitchen Basics)
  • Freshly grated parmesan, for garnish

Recipe Instructions

  • Preheat oven to 400 degrees.
  • Toss together the tomatoes, olive oil, salt and pepper.
  • Spread tomatoes in 1 layer on a baking sheet and roast for approximately 45 minutes.
  • Sauté onions, garlic and red pepper flakes in a stockpot over medium heat in 2 tblsp. of olive oil, butter for about 10 minutes until the onions start to brown.
  • Add the canned tomatoes, basil, thyme and chicken stock.
  • Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  • Bring to a boil and simmer uncovered for approximately 40 minutes.
  • Taste for seasonings and serve with a sprinkle of freshly grated parmesan.
  • To make this soup a childhood comfort food memory grown up, serve with: Italian Grilled Cheese Sandwiches
  • 1 crusty Italian bread, 12 thick slices
  • 1 garlic clove
  • ½ cup good olive oil
  • 12 slices fresh mozzarella cheese
  • 12 slices Roma tomatoes, seasoned with salt and fresh ground pepper
  • 12 medium-large fresh basil leaves Warm olive oil over low heat and add garlic clove cut in half.
  • Simmer for at least 10 minutes until clove is golden brown. Do not let garlic clove burn.
  • Build your sandwiches with 2 slices of cheese, 2 tomatoes and 2 basil leaves.
  • Brush oil over outside of each slice of bread.
  • Grill both sides as you would any grilled cheese sandwich and serve with Italian Roasted Tomato Basil Soup.

Serves 6-8

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