4 Smart Points
  1. 2 lbs plum tomatoes halved
  2. 1 14 oz can of plum tomatoes in their juice
  3. 1 tbsp olive oil
  4. 1 large onion diced
  5. 4 cloves of garlic minced
  6. 2 tbsp butter
  7. 1/8 tsp crushed red pepper flakes
  8. 3 cups vegetable stock or water
  9. 2 cups fresh basil
  10. 1 tsp dried oregano
  11. Salt and pepper to taste


  1. Preheat oven to 400 degrees, and line a rimmed baking sheet with parchment paper.
  2. Toss tomatoes and garlic cloves with the olive oil, and place them on the baking sheet.
  3. Roast for 35 – 40 minutes, or until the tomatoes are charred.
  4. Heat the butter in a stock pot or Dutch oven over medium heat.
  5. Add in the onions, and red pepper flakes.
  6. Sauté for about 5-6 minutes or until the onions start to brown.
  7. Stir in the canned tomatoes, basil, oregano, and stock (or water).
  8. Add in the oven roasted tomatoes and garlic, including any juices on the baking sheet.
  9. Bring to a boil, and simmer, uncovered for about 25-30 minutes, stirring regularly.
  10. Using an immersion blender, process the soup until desired consistency is reached.
  11. Season with salt and pepper to taste.


Prep Time
Cook Time
10 min 1 hr 10 min


For a visual treat of the recipe, check out this video:





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