Basque Roasted Tomato Soup

Prep Time
3 1/2h
Cook Time
3h 20m
Ready In

Recipe: #35393

August 05, 2020

"Roasting tomatoes gives the soup a rich flavor. Serve with a garlic crostini, if desired."

Original is 8 servings


  • Serving Size: 1 (449.3 g)
  • Calories 126.7
  • Total Fat - 4.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 35.7 mg
  • Sodium - 873.6 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.6 g
  • Protein - 7.7 g
  • Calcium - 73.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 31.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 225°F. Lightly oil a large baking sheet with sides or coat it with nonstick spray.

Step 2

Cut fresh tomatoes in half lengthwise. Arrange, cut-side down, in a single layer on prepared baking sheet.

Step 3

Drizzle with 1 tablespoon oil and sprinkle with sugar.

Step 4

Roast for 3 hours, or until very soft and wrinkled.

Step 5

Let cool and set aside.

Step 6

Meanwhile, in a Dutch oven or soup pot, heat remaining 1 tablespoon oil and dried chilies (or crushed red pepper) over medium-low heat.

Step 7

Add onions and garlic and cook, stirring, until lightly browned, 10 to 12 minutes.

Step 8

Add paprika and oregano and cook, stirring, for 1 minute more.

Step 9

Add canned tomatoes and chicken broth.

Step 10

Bring to a boil, reduce heat to low and simmer, partially covered, for 25 minutes.

Step 11

Remove from heat and let cool.

Step 12

Strain soup into a bowl; transfer solids to a food processor or blender.

Step 13

Puree until smooth, adding a little broth if necessary.

Step 14

Return puree and broth to pot. Whisk to combine.

Step 15

Using a food mill, puree reserved roasted tomatoes. (Alternatively, slip off skins, puree in a food processor and strain through a coarse sieve.)

Step 16

Add puree to soup. (If the soup is too thick, add a little of the reserved canned tomato liquid.) Season with salt and pepper.

Step 17

If using shrimp, cook in a large saucepan of boiling salted water until they just turn pink, 1 to 2 minutes. Drain and let cool. Peel shrimp and cut in half lengthwise.

Step 18

Ladle into warmed soup bowls and garnish with shrimp, if using, and chives (or basil).

Step 19

Serve immediately.

Step 20

Step 21



No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting tomatoes, look for plump, firm, and brightly colored tomatoes.
  • If using dried chiles, adjust the amount to your desired level of spiciness.

  • Substitute 2 tablespoons of ground cumin for the paprika for a smoky flavor. The benefit of this substitution is that the smoky flavor of the cumin will add a depth of flavor to the soup.
  • Substitute 1/2 cup of white wine for the chicken broth for a more complex flavor. The benefit of this substitution is that the white wine will add a more complex flavor to the soup, and will also help to balance out the acidity of the tomatoes.

Vegetarian Version Omit the shrimp and substitute vegetable broth for the chicken broth for a vegetarian version.

Garlic Bread - This classic accompaniment to soup is the perfect way to round out the flavors of the Basque Roasted Tomato Soup. The garlic adds a nice kick to the already rich flavor of the soup, and the bread provides a nice crunchy texture.

Grilled Cheese Sandwiches: Grilled cheese sandwiches are a classic comfort food, and they are the perfect accompaniment to the Basque Roasted Tomato Soup. The creamy cheese and crunchy bread are a great contrast to the rich, flavorful soup, and the combination of flavors will make a meal to remember.


Q: What kind of tomatoes should I use?

A: Use large plum tomatoes and Italian plum tomatoes for this recipe. Make sure to drain the canned tomatoes and reserve the liquid.

Q: How long should I cook the tomatoes?

A: Cook the tomatoes until they are soft and beginning to break down, about 10 minutes. Stir occasionally to prevent sticking.

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Fun facts:

The Basque Country is an autonomous region of Spain located along the French border. This region is known for its unique cuisine and the Basque Roasted Tomato Soup is a popular dish in the area.

The dish is said to have been created by famous Spanish chef, Ferran Adria. He is known for his modernist cooking techniques and the Basque Roasted Tomato Soup is said to be one of his signature dishes.