I loved having grilled cheese and tomato soup when I was growing up! It was just one of those comfort foods. It always makes me think of cold winter days when you would be playing outside, and mom would call out and say “dinner is ready”! You would rush inside and wait as the tomato soup warmed you up!

Ina Gartens Roasted tomato basil soup recipe is a bit more sophisticated but definitely brings me back to that nostalgic place! I always edit and kind of change things up a little bit with recipes but I definitely used her recipe as a base!

We don’t do any dairy in our house so I always just take out the butter and use olive oil! Also, I halved the recipe so we didn’t have a ton of leftovers! So here are my amounts that I used!

Recipe as follows:

Ingredients:

1 lb Roma tomatoes -halved
1 handful fresh basil
3 garlic cloves
1 can diced tomatoes
1 yellow onion-diced
4 cups chicken broth
1/8 cup olive oil and 1 Tbsp
A pinch of crushed red pepper
Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees. Place halved tomatoes on baking sheet and drizzle olive oil , salt and pepper. Bake for 40 mins.
2. Meanwhile, sauté garlic, onions and red pepper flakes with a 1 tbsp olive oil until onions are browned.
3. Then combine roasted tomatoes with juice, diced tomatoes and basil into the garlic and onions mixture. Simmer for 40 minutes.
4. When finished place into blender and purée.

Seriously, best tomato soup ever!!!!!!!