Roasted Vegggie and Tomato Basil Soup

IMG_3078We all have a secret girl crush…who is mine?  Chrissy Teigen.  I mean do you blame me?  Mrs. John Legend is not only quite a looker with a hysterical personality but she is also a fellow food blogger with tons of mouth watering recipes that make you wonder how someone so fit can eat such decadent foods.  She has claimed herself the “#SOUPMASTER” as she makes her version of The Barefoot Contessa’s Roasted Tomato Basil Soup on the reg.  Trying to channel my inner Sports Illustrated Swimsuit Model (yep, Chrissy is one of those too!) I put my spin on her tomato basil soup in hopes of someday being a “#SOUPMASTER” myself.

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  • 6-8 large tomatoes
  • 4 tbsp. olive oil plus 1 tbsp. of sautéing veggies and onions
  • 6 cups of low sodium chicken broth
  • 1 cup of chopped yellow onion
  • 6 tsp. of chopped garlic
  • 2 cups of fresh basil leaves
  • 1 cup of chopped carrots
  • 1 cup of chopped zucchini
  • 1 cup of chopped squash
  • 28 oz can of crushed tomatoes, no salt added
  • Salt and Pepper
  • Servings: 12
  • Difficulty: easy


  • Slice the tomatoes in half and toss with 4 tbsp. of olive oil
  • Place on a cookie sheet and place in a 425 degree oven for 30 minutes
  • While tomatoes are roasting saute the chopped onion, garlic, and carrots in the remaining olive oil for 5 minutes over medium heat
  • Add the fresh basil and saute for 1 minute
  • Add the chicken broth, crushed tomatoes and remaining veggies
  • Once tomatoes are roasted, add them and their juices to the soup and let simmer for at least an hour, I let mine simmer for about 3
  • Using an immersion blender or a countertop blender (in batches) puree the soup until it makes a thick, soup
  • Top with fresh basil and enjoy!


  • Calories:  104
  • Carbohydrates:  7 grams
  • Fat:  7 grams
  • Protein:  2 grams

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