• 3 lbs ripe plum tomatoes – Their natural sweetness intensifies when roasted.
• 2 yellow onions, chopped – Creates a sweet, savory base.
• 5 cloves garlic, minced – Essential for deep, aromatic flavor.
• 2 cups fresh basil leaves, chopped – Adds freshness and brightness.

• ¼ cup + 2 tbsp extra-virgin olive oil – Helps with roasting and sautéing.
• 2 tbsp butter – Adds silky richness.
• ¼ tsp crushed red pepper flakes – Optional, but great for mild heat.
• 1 (28 oz) can whole plum tomatoes – Adds depth and body.
• ½ tsp dried thyme – Warm, earthy flavor that complements tomatoes.
• 4 cups low-sodium chicken or vegetable broth – Your liquid base.
• Salt & pepper – To taste.

• Grated Parmesan
• Fresh basil ribbons
• Toasted croutons or grilled cheese

1. Preheat your oven to 400°F (200°C).
2. Toss tomato halves with ¼ cup olive oil, salt, and pepper.
3. Arrange them cut-side up on a baking sheet.
4. Roast for 45 minutes, or until soft and caramelized around the edges.

This step develops the bold, naturally sweet flavor that makes the soup unforgettable.

1. In a large pot, warm 2 tbsp olive oil and 2 tbsp butter over medium heat.
2. Add onions, garlic, and red pepper flakes.
3. Cook for about 10 minutes, until onions turn golden and fragrant.

Slow cooking prevents harsh flavors and ensures a buttery, rich base.

1. Stir in the canned tomatoes, fresh basil, thyme, and broth.
2. Add in all the roasted tomatoes, plus the juices from the pan.
3. Bring everything to a boil.
4. Reduce heat and simmer uncovered for 40 minutes.

Simmering allows the flavors to meld and deepen beautifully.

• Use an immersion blender for convenience or transfer batches to a countertop blender for an ultra-creamy texture.
• Taste and adjust seasoning with additional herbs, salt, or pepper.

• Parmesan
• Fresh basil
• Olive oil drizzle
• Homemade croutons

• Grilled cheese
• Toasted sourdough
• Garlic bread
• A simple salad

• These expert tips make a good soup exceptional:

• The riper the tomato, the sweeter and richer the soup becomes after roasting.

• Let them get soft and golden they’re the flavor foundation.

• The silkier the soup, the more luxurious it feels.

• A pinch of sugar or a splash of cream can mellow sour tomatoes.

• The flavor improves dramatically after a day in the fridge.
• Storage, Meal Prep & Freezer Tips

• Store in an airtight container for up to 3 days.
• It tastes even better the next day as the flavors deepen.

• Freeze for up to 3 months.
• Thaw overnight, then reheat gently on the stove.

• Perfect for meal prep, busy weeknights, or batch cooking.

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