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Roasted Tomato Basil Soup

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A comforting bowl of Roasted Tomato Basil Soup, perfect for chilly evenings. Made with roasted tomatoes, garlic, and fresh basil, this soup offers a rich flavor and warmth.

Ingredients

Scale
  • 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 fresh basil, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock
  • ⅔ cup heavy cream

Instructions

  1. Preheat your oven to 375°F (190°C). Spread ripe tomato halves on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper.
  2. Roast the tomatoes for about an hour until caramelized and fragrant. Remove from oven and set aside.
  3. In a large pot or Dutch oven, heat butter and remaining olive oil over medium-high heat. Add diced onion and sauté for about 5 minutes until translucent.
  4. Stir in minced garlic and thyme, sauté for another minute until fragrant.
  5. Add crushed San Marzano tomatoes, fresh basil, and sugar to the pot, then lower heat and let simmer for about 10 minutes.
  6. Incorporate roasted tomatoes and chicken stock into the pot and let simmer for 30 minutes, stirring occasionally.
  7. Use an immersion blender to purée the soup until smooth or blend in batches, then return to pot.
  8. Stir in heavy cream and mix until creamy.
  9. For homemade croutons, cut bread into cubes, coat with olive oil, diced garlic, and basil, and bake at 400°F (200°C) for about 7 minutes until crispy.
  10. Serve the soup hot, garnished with croutons.

Notes

Roast your tomatoes for enhanced sweetness and allow the soup to simmer to deepen flavors. For thicker soup, reduce the chicken stock or add a potato while simmering.

Nutrition

Find it online: https://www.anytimesrecipes.com/roasted-tomato-basil-soup/