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Rustic Tomato Basil Soup

Rustic Tomato Basil Soup
Rustic Tomato Basil Soup
This healthy recipe comes from NDSU Extension.


2 1/2 pounds fresh, ripe tomatoes, halved

4 Tbsp. olive oil

1/2 Tbsp. salt

1 tsp. black pepper, plus more to taste

2 medium onions, chopped

10 garlic cloves, chopped

2 (14 1/2-ounce) cans fire-roasted tomatoes with juices

3 c. fresh basil leaves, lightly packed

2 tsp. dried oregano

6 c. unsalted vegetable stock

1 tsp. sugar, depending on sweetness of tomatoes


Preheat oven to 400 degrees. In a large rimmed sheet pan, combine the fresh tomatoes, 2 tablespoons olive oil, salt and pepper. Roast in an even layer for 45 to 60 minutes. While tomatoes are roasting, in a heavy large pot, saute onions in olive oil for one minute. Add garlic and saute another minute. Add the fire-roasted tomatoes with juices, fresh basil, oregano and vegetable stock. Stir to combine well. Add your oven-roasted tomatoes (and any liquid that may be on baking sheet) and bring to a low boil. Simmer for 30 minutes uncovered. Use an immersion blender or food processor to puree soup until desired texture. Add 1 teaspoon of sugar to taste, if needed. Add additional salt and/or black pepper as needed.


Makes 12 (1 cup) servings. Each serving has 100 calories, 5 g fat, 2 g protein, 12 g carbohydrate, 2 g fiber and 510 mg sodium.


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