An easy, healthy, and very tasty tomato soup made from fresh ingredients.


  • 5 large tomatoes
  • 2 medium onions
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 20 basil leaves
  • 2 cups chicken stock


  1. Preheat oven to 400°F (200°C).
  2. Quarter tomatoes, remove seeds, and place skin-side-down in a lightly-oiled pan. Roast in the oven until they’re soft—about 45 minutes.
  3. When the tomatoes are almost ready to come out, chop the onions and mince the garlic. Sauté the onions and garlic in the olive oil until the onions are translucent.
  4. Chop the basil, reserving a few leaves for garnish. Add the rest of the ingredients to the onions and garlic. Simmer for about ten minutes to allow the flavors to blend.
  5. Puree with a hand blender. If you’d like a smoother soup, you can strain it.
  6. Season to taste. Serve with a garnish of basil leaves.