It’s been freezing this week here in Kentucky. We never see below zero and we did this week. I haven’t left the house in three… no make that four days! Having a toddler who was sick didn’t help matters either. He hasn’t left the house in almost a week. I’m thinking we need to get out of the house soon!

I’ve made this soup at least a hand full of times now. We love it. It would be a great soup to freeze and save for those days you don’t want to cook. It’s easy to make and it only takes one pot! That makes for easy clean up too.

I do have to warn your when you blend it. Be very careful. Hot soup can burn your skin! Trust me, I know. I use my hand blender to blend it and it’s much easier. Just be careful not to splash it on your hands.

If you don’t have a hand blender (like this one), and you only have a regular stand blender, blend only about a cup and a half at a time. I made the mistake the first time and put about 2 cups in the blender and almost had it all over my kitchen! It’s a good idea to put a kitchen towel over the top of the blender and put your hand on top of the towel to hold down the lid. My friend did the same thing but it went everywhere on her. I felt so bad. So this is me warning you to be careful with a stand blender.

The soup is a bit thick (you can make it as thick or as thin as you like it by adding more stock or broth) and it will expand in the blender as you puree it (hint, why I almost had it all over my kitchen). I couldn’t find vegetable stock in the grocery, so I use broth and it was delish!

Stay warm!

Roasted Tomato Basil Soup

Serves: 4


2  14.5 oz cans Fire Roasted Tomatoes

1 1/2 Tbsp olive oil

salt and pepper to taste

1/2 onion, chopped

1 large garlic clove, minced

1 large carrot, peeled and chopped thin

2 T. tomato paste

1/2 t. dried thyme

3-4 c. vegetable stock/broth

1 c. fresh basil (2 tbsp dried)

pinch of sugar


Heat oil in a large sauce pan over medium heat.  Add onion, garlic, and carrot, and sauté until onion has softened, about five minutes. Add tomato paste and sauté  for a few minutes.

Add tomatoes and ½ tsp salt and stir together. Add thyme, stock, basil and pinch of sugar and bring to a boil.  Lower heat and simmer uncovered for 25-30 minutes.

Purée soup by using a hand blender is best (a regular blender by 1 cup at a time), until smooth.  Add more stock, if necessary.

Season to taste and serve.


Adapted from Peas and Thank you