Senior Staff and Clients Connect over Roasted Tomato Basil Soup

Nikki Oliver, program manager over at Crossroads for Women’s halfway house, recently invited senior managers over for lunch with clients. Our executive director, chief of operations, director of administrative services, clinical director and communications specialist make the short trek to the house and enjoyed some yummy soup and sandwiches (made by Nikki). Clients got to meet the women running the organization. And the senior managers got to hear feedback about the programs and services at Crossroads for Women from the women who experience them. Everyone had a great time and learned a little bit from each other that day. It was also a great reminder of why it’s important for women to get together and show support for each other every now and then.

Since the soup was so good, we thought it would be fun to post the recipe. There’s something comforting about good conversation over a warm bowl of soup. Enjoy!

Roasted Tomato Basil Soup


  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart vegetable, chicken stock or water


Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.