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Oven Roasted Tomato Soup

5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4
Fresh basil and a drizzle of extra-virgin olive oil offer more aroma and let you know this classic kid lunch isn't "kidding around!"


  • 2 28-ounce cans of whole tomatoes in juice (preferably San Marzano)
  • ½ cup extra-virgin olive oil (divided, plus more for drizzling)
  • 1 yellow onion (finely diced)
  • 2 carrots (peeled and finely diced)
  • 2 celery stalks (peeled and finely diced)
  • 2 tablespoons sugar
  • 2 tablespoons garlic salt
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon celery salt
  • 2 bay leaves
  • ¼ cup fresh basil leaves (thinly sliced, for garnish)


  • Preheat the oven to 300° F. Drain the tomatoes, saving the juice. Place the tomatoes on a foil-lined sheet pan and drizzle with olive oil. Roast for 2 hours, turning occasionally, until deep scarlet red in color.
  • In a Dutch oven or large soup pot, heat 1⁄4 cup of the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 10 minutes.
  • Add the roasted tomatoes, reserved tomato juice, remaining 1⁄4 cup olive oil, sugar, garlic salt, pepper flakes, celery salt, and bay leaves. Simmer for about 30 minutes to thicken, stirring occasionally. Let cool for about 5 minutes. Remove and discard the bay leaves. Puree the soup in the pot with an immersion blender until smooth, or transfer to a regular blender and puree.
  • Serve with an additional drizzle of olive oil and fresh basil leaves.
Author: Geoffrey Zakarian
Course: Main Course, Soup
Cuisine: American
Keyword: soup
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