Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



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Roasted Tomato Basil Soup + Twine and Twig Discount Code

Oct 11, 2017

It is still crazy hot in Charleston but I have been craving Fall foods.  I decided I was gonna start making some soups wheter it was chilly outside or not!  This recipe comes from my gal pal Ina Garten.  I can promise you will never go wrong with any of her recipes.  This was full of so much flavor.  Roasting the tomatoes really brings out such an intense flavor.  This is a healthy tomato soup too, no heavy cream (although I am sure it would be delicious added in).  Both my kids gobbled this up and I consider that a winning meal that I will make again.  If you don’t have an immersion blender they are miracle workers when making soup.  I used to use a blender before I bought mine and it was such a mess and so much clean up.  Immersion blenders are so easy- I have this one and love it.  This soup will save well and reheats well for several days. Enjoy!

R O A S T E D  T O M A T O  B A S I L  S O U P 

adapted via Ina Garten

3 lbs plum or small tomatoes

4 cups chicken stock

2 small yellow onions, diced

4 cloves garlic minced

1/4 teaspoon red pepper flakes

2 tablespoons olive oil

2 tablespoons butter

1 28 oz can whole plum tomatoes

1 cup fresh basil, chopped (extra for garnish)

Whole grain bread

gruyere cheese shredded


D I R E C T I O N S – Slice the tomatoes in half and place on a baking sheet.  Drizzle with olive oil and salt and pepper.  Roast at 400 degrees 45 minutes.

In a large pot add 2 tablespoons olive oil and 2 tablespoons butter and heat over medium heat.  Add in diced onions, garlic and red pepper flakes.  Sautee for 10 minutes or until onions start to brown.

Pour in chicken stock, the can of tomatoes, roasted tomatoes (juice and all), and basil.  Bring to a boil.  Then reduce heat and let simmer for about 30-45 minutes.  Use an immersion blender to puree the soup.  Season with more salt and pepper as needed.

Slice the multigrain bread and sprinkle with shredded gruyere cheese.  Toast until cheese is bubbly.  Slice into strips.

Serve soup and top with gruyere toasts and fresh basil


I am teaming up with Twine and Twig this month to help support and promote breast cancer awareness.  For the entire month of October Twine and Twig will be donating 15% off all sales to Novant Health Care Center.  Novant Health Care helps uninsured and underserved women in the Charlotte area (where Twine & Twig is based).  Last year Novant Health helped to provide over 500 women with free mammograms.  Out of those 500, 30 resulted in breast cancer and Novant covered all the health care costs for these women.  It is a really great organization.

You can use code SNOOPNATTYNAT to save 25% off the site for the month of October!

Also, with any purchase of the brass pendant necklace, tassel necklace, or classic necklace from the blush collection Twine and Twig will send a free bracelet to someone you know who has been affected by breast cancer.

A few of the pieces from the blush collection.  Also check out my instagram (@snoopnattynat)  later I will be running a giveaway for a free Twine and Twig Necklace from the blush collection!

twine and twig





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  1. Christina Lake says:

    Looks delicious! I’ve never used an immersion blender- do you use it in the pot itself?

  2. Amanda says:

    Can you freeze the soup?

  3. Gia says:

    Hi Natalie,
    Thank you for posting great recipes! Truly appreciated having been in a food rut! Also, thank you for the discount code for the Twine & Twig jewelry. I have admired the pieces you have posted over the years. I’m hoping to be rocking one soon in NH!

  4. That soup looks so delicious! I have an out of control basil plant right now, so this will be perfect 🙂

  5. MissLily says:

    So excited to *finally* make this soup today. A foodie friend gave me an immersion blender as a gift. So glad to have a chance to use it 🙂