15 minutes
Cook Time
50 minutes
4 to 6
Cooking Level


  • 1lb of Pure Flavor® Marzanito Mini San Marzano tomatoes, halved
  • 6 Cloves garlic, peeled
  • 2 Small yellow onions, sliced
  • 2 Bay leaves
  • 1/2 Cup extra-virgin olive oil
  • 1-quart chicken stock
  • 4 Tbsp. butter
  • Salt and freshly ground black pepper
  • 1/2 Cup chopped fresh basil leaves (optional)


Step 1

Preheat oven to 450°F.

Step 2

Spread tomatoes, garlic cloves and onions onto baking tray. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Step 3

Remove roasted tomatoes, garlic and onion from oven and transfer to large stock pot (set aside the roasted tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter.

Step 4

Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Step 5

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to purée soup until smooth. Chill on a bowl of ice for 15 minutes or refrigerate for several hours.

Pro Tip

Garnish with diced Pure Flavor® seedless cucumbers or sweet bell peppers for an extra touch.

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