Roasted Tomato Basil Soup
A warm and comforting bowl of Roasted Tomato Basil Soup, perfect for any occasion, featuring sweet roasted tomatoes, fresh basil, and creamy goodness.
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!
Notes
This soup is best served hot and can be garnished with additional fresh basil or a drizzle of olive oil. Pair it with crusty bread or a grilled cheese sandwich. For a spicier version, consider adding red pepper flakes while sautéing the onions. If desired, modify by incorporating seasonal vegetables or adding balsamic vinegar for flavor.