Roasted Tomato Basil Soup

Sharon Brown and Reb Brown

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Makes 4 servings

2½ pounds organic Roma tomatoes, halved

Sea salt to taste

Freshly cracked pepper

1 medium onion, chopped

4 cloves of garlic, minced

Dash of crushed red pepper flakes

1 (15-ounce) can organic diced tomatoes

1 cup basil, freshly chopped, plus more for topping

4 cups Bonafide Provisions Chicken Bone Broth

Recipe adapted from  Healing Bone Broth Recipes, co-authored by Sharon and Reb Brown, co-founders of Bonafide Provisions.


1. Preheat the oven to 400°F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes. Remove from the oven and set aside.

2. In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat.

3. Add the onion and cook until tender, about 2 to 3 minutes.

4. Stir in the garlic and red pepper flakes. Cook for another 2 to 3 minutes.

5. Add the canned tomatoes, basil and broth. Stir in the oven-roasted tomatoes. Cook for about 30 minutes over medium-low heat.

6. Use an immersion blender to purée the soup in the stockpot or transfer the soup to a food processor or blender to blend. Purée until almost completely smooth or leave some chunks to add texture to your soup. Top with fresh basil and cracked pepper and serve.

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