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Servings: 6

Total Time: 2 hours

  • 8 ripe plum tomatoes (about 1 pound), cut in half
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup yellow onion, chopped
  • 2 clove garlic, minced
  • 1 Tbsp unsalted butter
  • 1/4 tsp red pepper flakes
  • 14 oz whole tomatoes, with their juice
  • 1 cup fresh basil leaves, chopped
  • 1/2 tsp fresh thyme
  • 1 cup reduced-sodium chicken stock

This tomato basil soup is great year-round, but we think it tastes extra great on a rainy day. Paired with grilled cheese, this delicious soup is the perfect dinner.


  1. Preheat oven to 40°0 F.
  2. Toss together the tomatoes, 2 tablespoons olive oil, salt, and pepper.
  3. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
  4. In a stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, or until the onions start to brown.
  5. Add canned tomatoes, basil, thyme, and chicken stock.
  6. Add the oven-roasted tomatoes.
  7. Bring to a boil and simmer uncovered for 40 minutes.
  8. Let cool slightly, and blend in a food processor.


182 calories; 11 g fat; 3 g saturated fat; 8 mg cholesterol; 246 mg sodium; 20 g carbohydrate; 4 g fiber; 4 g protein

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