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FROM MY HEART, IN MY HOME, Uncategorized

August 19, 2015

Roasted Tomato + Fresh Basil Soup | In My Home

I could come up with a million different names for this, like Fire Roasted Garden Tomato + Gluten Free Penne Soup with Fresh Basil and shaved parmesan, or Shallot + Fresh Basil Tomato Soup with garlic and cracked black pepper, but I think you get the idea. This soup is basically a bowl full of my favorite ingredients and it’s something that I could eat over and over for a week straight! It’s that good. It’s been a winner at every Delight retreat that I’ve catered, because it caters to so many needs! ;) Gluten free, dairy free, vegetarian, etc., you name it, it’s PERFECT for anyone. That’s right, even if you’re not a tomato lover, I could guarantee after a bowl of this soup, you’ll be converted.

I’ll stop bragging about how much I love this soup, but really, it’s SO simple. It’s one of those, throw everything into the pot, walk away, and come back 10, 20, or thirty minutes later and it’s perfectly ready to be eaten. The longer it simmers, the tastier it is. The more time that flavors can blend together, the more aromatic and enjoyable it is, but it’s enjoyable any time. :)

It’s full of Tuscan flavors but it tastes like a medley of garden flavors. So what are you waiting for!? Go get out your favorite soup pot and you could have dinner made in 20! Scratch that, you could have it prepared in five! 




Roasted Tomato + Fresh Basil Soup | Serves 4-6

2 Tbsp Olive Oil

3 Tbsp flour

3 12-oz cans roasted tomatoes

1 15-oz can organic crushed tomatoes (or if you can your own!)

2-3 onions, yellow, diced

6 cloves garlic, chopped finely

1 cup fresh basil, chopped

4 cups chicken stock (or vegetable stock!)

1 zucchini, sliced thinly

1 cup fresh cherry tomatoes, sliced in half

1 box gluten free penne pasta, boiled and cooked in separate pot

Salt, to taste

Pepper, to taste

Garlic powder, to taste

Herbs de Provence, to taste


Half & Half

Fresh Basil

Shaved Romano + Parmesan Cheese

Cracked Black Pepper


In a large pot, combine olive oil, onions, and garlic and cook until translucent. Add flour. It’ll get kinda gooey, but don’t worry! Add zucchini and tomatoes. The flour will act as a roux, thickening the soup! Add in chicken stock and fresh basil. Add spices until desired taste! Let simmer for 15-20 minutes, or as long as you want, really!

To serve, ladle a few scoops into a bowl, top with desired amount of noodles, and other toppings and enjoy!



  1. Megan Kelsey says: