How to make it

  • Heat oven to 375F.
  • Drain tomatoes, reserving liquid.
  • Coarsely chop them and turn out onto a baking sheet lightly misted with PAM.
  • Roast, stirring once or twice, about 30 minutes.
  • Put olive oil in a deep pot over medium heat.
  • Add onion, carrot and garlic and cook 5 minutes. Add cayenne and pepper.
  • Stir in stock, water, everything in the roasting pan and reserved tomato juice.
  • Bring soup to a boil, then lower heat to a simmer.
  • Cover and simmer 30 minutes.
  • Puree with a stick or hand blender. (Alternatively use a regular blender, doing it in batches and returning to pot).
  • Stir in basil, cook until just wilted. Serve immediately.

Reviews & Comments 5

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  • lunasea 10 years ago
    Sounds simply delicious, Jo Jo. I love the San Marzano tomatoes and the thought of roasting them just makes me smile - yummm. Great post - I'll be making this soon. Have a wonderful Sunday afternoon.
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  • danadooley 10 years ago
    This sounds good and the presentation is just gorgeous. Thanks for sharing
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  • ruskingirl 10 years ago
    Ohhhh, this sounds so good.
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    " It was excellent "
    vino4dino ate it and said...
    This soup recipe really sounds great. Fresh and wholesome. I bet this would go great with an awesome grilled cheese sandwich!!!
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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 83.0
    Total Fat: 2.6 g
    Cholesterol: 0.0 mg
    Sodium: 750.7 mg
    Total Carbs: 14.2 g
    Dietary Fiber: 2.8 g
    Protein: 2.4 g
    Was this review helpful? Yes Flag

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