Tomato Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Micha M


  • 2 15 ounce cans diced tomatoes
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 Tablespoons butter
  • 1 medium chopped onion
  • 3 cloves garlic
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 Tablespoon dried or 1/4 cup fresh basil
  • To taste Kosher salt
  • To taste black pepper


  1. Heat oven to 450 degrees. Drain the diced tomatoes, reserving the juice, and spread on a rimmed baking sheet. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Cook for 15 to 20 minutes or until tomatoes are caramelized.
  2. In a sauce pan heat the remaining 2 tablespoons oil and butter. Cook the onions and garlic until tender and translucent. Add in the chicken broth, roasted tomatoes, reserved juice, and bay leaf. Simmer for 15-20 minutes.
  3. Add the basil and remove the bay leaf. Puree until smooth using an immersion blender or let cool slightly and puree in batches using a traditional blender leaving off the little cap in the middle so the steam can escape.

Recipe Notes

adapted from Michael Chiarello