The gift of good taste.

Tomato Basil Soup with Sun-dried Tomatoes

Yield: 12 servings

Tomato Basil Soup with Sun-dried Tomatoes


4 ounces sun-dried tomatoes (1 package, preferably not packed in oil)

2 lb. Roma tomatoes, quartered

2 lb. vine-ripe tomatoes, quartered

4 tablespoons Olio Sundried Tomato Parmesan & Garlic Olive Oil 

¼ cup fresh basil, chopped  

1 tablespoon garlic, minced

1 large sweet onion, sliced thinly

2 tablespoons honey

1 quart vegetable stock

½ cup non-fat half & half

Olio Himalayan Pink Sea Salt and pepper 


Preheat the oven to 375 degrees.

  1. Put the sundried tomatoes in a heatproof bowl and cover with 4 cups of boiling water.
  2. Place cut tomatoes, onion and garlic in a roasting pan. Drizzle with four tablespoons of Olio Sundried Tomato Parmesan & Garlic Olive Oil and sprinkle with thyme, Olio Himalayan Pink Sea Salt and black pepper.
  3. Roast in the oven for about 30 minutes.
  4. Once the tomatoes are done roasting, add the honey and stir to help it melt.
  5. Pour the soaking liquid from the sundried tomatoes into the roasting pan. Roughly chop the sundried tomatoes and add to the roasting pan.
  6. Break up the roasted tomatoes at the same time while mixing all of this together.
  7. In a large soup pot, add the contents of the roasting pan and the stock. Chop the basil and add it to the soup.
  8. On med-high heat, bring the soup to a boil and then lower heat so it boils gently. Cover and cook for 45 minutes.
  9. Turn off the heat and let it the soup stop boiling and cool a bit. Use an immersion blender to puree the soup. (Or you can let the soup cool to room temperature and puree it in a blender). Return to the pot.
  10. Stir in half & half and serve or make ahead and reheat when you're ready. Freezes well.

Recipe by Beth Scanlon, CC, Food Fare Carsterersadapted from Tyler Florence,