Roasted Tomato Basil Soup
There’s nothing quite like a warm bowl of Roasted Tomato Basil Soup on a chilly day. This delectable soup brings together the flavors of sweet roasted tomatoes, fresh basil, and creamy goodness to create a comforting dish that is perfect for any occasion. Whether served with a crispy grilled cheese sandwich or enjoyed alone, this soup is sure to warm your soul and delight your taste buds.
Why make this recipe
This Roasted Tomato Basil Soup is not just delicious; it’s also incredibly easy to make. By roasting the tomatoes, you deepen their flavors, creating a rich and savory base for the soup. The combination of fresh basil and cream offers a delightful contrast, making each spoonful a luxurious experience. It’s also a great way to utilize fresh produce, and you can customize it by adding spices or other vegetables. Ideal for meal prep, it can be made in advance and stored, making weeknight dinners a breeze.
How to make Roasted Tomato Basil Soup
Ingredients
- 9 Roma tomatoes (sliced lengthwise)
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tbsp fresh thyme (minced)
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 – 28 oz. can San Marzano tomatoes (crushed)
- 1 cup basil (fresh, roughly chopped)
- 1 tbsp sugar
- 2 cups chicken stock
- 2/3 cup heavy cream
Directions
- Preheat the oven to 375°F.
- Spread the tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
- Roast the tomatoes for 1 hour. Remove from the oven and set aside.
- Heat 2 tablespoons of oil or butter in a large pot (or Dutch oven) over medium-high heat.
- Add the diced onion and sauté for about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute.
- Add the crushed tomatoes, chopped basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Add the chicken stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée, doing this in batches if necessary. Return the soup to the pot.
- Stir in the heavy cream.
- To make mini croutons: Cut a few small pieces of bread into small cubes, add a little oil, diced garlic, and basil, and bake at 400°F for about 7 minutes. These make wonderful croutons!
- Add the croutons to the top of the served soup. Serve at once!
How to serve Roasted Tomato Basil Soup
This soup is best served hot and can be garnished with additional fresh basil or a drizzle of olive oil for added flavor. Pair it with a side of crusty bread or a classic grilled cheese sandwich for a comforting meal. You can serve the soup in individual bowls or a large communal pot for a cozy gathering.
How to store Roasted Tomato Basil Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, simply warm it over low heat on the stove and add a splash of water or stock if the soup is too thick.
Tips to make Roasted Tomato Basil Soup
- For a spicier version, consider adding red pepper flakes while sautéing the onions.
- If you prefer a smoother texture, ensure you blend the soup until completely puréed.
- Experiment with different herbs like oregano or parsley for a unique twist.
Variation
You can easily modify this Roasted Tomato Basil Soup by incorporating additional seasonal vegetables like bell peppers or zucchini. For a more robust flavor, adding a splash of balsamic vinegar or a dash of smoked paprika can elevate the taste. If you want a vegan option, substitute the heavy cream with coconut milk and use vegetable stock instead of chicken stock.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! Using canned San Marzano tomatoes can save time and still provide excellent flavor. Just skip the roasting step and add them directly to the pot.
How can I thicken the soup if it’s too thin?
You can thicken the soup by simmering it longer to reduce it or adding a small amount of cornstarch mixed with water. Another option is to blend in some more roasted tomatoes.
Can I freeze this soup?
Yes, Roasted Tomato Basil Soup freezes very well! Just ensure you let it cool completely and store it in an airtight container. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove.
Roasted Tomato Basil Soup
Ingredients
Main Ingredients
- 9 Roma tomatoes (sliced lengthwise)
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh thyme (minced)
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 1 28 oz. can San Marzano tomatoes (crushed)
- 1 cup basil (fresh, roughly chopped)
- 1 tbsp sugar
- 2 cups chicken stock
- ⅔ cup heavy cream
Instructions
Preparation
- Preheat the oven to 375°F.
- Spread the tomato halves on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper.
- Roast the tomatoes for 1 hour. Remove from the oven and set aside.
Cooking
- Heat 2 tablespoons of oil or butter in a large pot (or Dutch oven) over medium-high heat.
- Add the diced onion and sauté for about 5 minutes.
- Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute.
- Add the crushed tomatoes, chopped basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Add the chicken stock and roasted tomatoes into the pot. Simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup, or transfer to a blender or food processor to purée. Return the soup to the pot.
- Stir in the heavy cream.
Serving
- For mini croutons: Cut small pieces of bread into cubes, add a little oil, diced garlic, and basil, and bake at 400°F for about 7 minutes.
- Add croutons to the top of the served soup. Serve at once!
