Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled, making a refreshing first course on a hot summer night.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1993




Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Coat a baking sheet with cooking spray.

  • Place tomatoes on the prepared baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely.

  • Meanwhile, heat oil in a medium saucepan over medium-low heat. Add onions and cook, stirring often, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute.

  • Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in basil. Season with salt and pepper. Cover loosely and refrigerate until chilled, 2 1/2 to 3 hours.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

75 calories; protein 4.1g; carbohydrates 12.9g; dietary fiber 3.4g; sugars 7.8g; fat 1.7g; saturated fat 0.2g; vitamin a iu 1960IU; vitamin c 34.7mg; folate 45.5mcg; calcium 34.5mg; iron 0.9mg; magnesium 30.8mg; potassium 699.3mg; sodium 338.6mg; thiamin 0.1mg.

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My husband and I love this soup. I have made several batches with our garden tomatoes. I am in the middle of cooking my last batch for this year. Living in New England I have to wait until next year to harvest tomatoes to make this scrumptious soup. We plan on starting earlier to get more soup. Thank God I froze some! Read More
Rating: 5 stars
Excellent soup and simple to make. I followed the recipe except added some chopped up red bell peppers. Will make it again. Read More
Rating: 5 stars
I LOVE THIS SOUP! Until I made it a number of years ago I'd only had canned soup (embarrassing to admit). It is so good I like to serve it for Thanksgiving dinner. Everyone asks for seconds. The chopped fresh basil is a must! Read More