Because I wanted tomato basil soup with my taquitos. 😛 


  • 3 Ripe Roma Tomatoes
  • Olive Oil
  • Salt
  • Ground black pepper
  • 1 Tbsp. Cooking oil
  • 1 Carrot
  • 1/2 Yellow Onion
  • 1/4 tsp. Crushed red pepper flakes
  • 1 Garlic clove
  • 1 (14.5 oz.) Canned Whole Peeled Plum Tomatoes
  • 1/2 Cup Fresh basil
  • 1 Cup Chicken broth
  • 1/4 tsp. Sugar


  1. Preheat your oven to 400°F.
  2. Wash and pat dry the Roma tomatoes. Cut them in half (lengthwise) and put them in a mixing bowl. Drizzle some olive oil, sprinkle some salt and ground black pepper. Toss them.
  3. Place each halves on the baking sheet and roast in oven for 40 minutes.
  4. Wash, peel and chop the carrot; Set aside in a bowl. Finely chop the onion and set aside in the same bowl.
  5. Peel and mince the garlic; Set aside in a small bowl.
  6. Put 1 Tbsp. of cooking oil in a pot over medium high heat. Sauté the onion and carrots until tender. Add the garlic and crushed red pepper flakes, cook for another minute.
  7. Pour in the canned whole peeled plum tomatoes and chicken broth. Add the oven roasted tomatoes, fresh basil and sugar. Bring to a boil and them simmer uncovered for 40 minutes.
  8. Remove from heat and let cool. Remove any visible tomato skin.
  9. Pour in blender and puree.
  10. Reheat or serve cool. Enjoy!