Roasted Tomato Basil Soup

Roasted Tomato Basil Soup: A Comforting Classic

There’s nothing quite like a warm, comforting bowl of Roasted Tomato Basil Soup, especially when it’s made from scratch. This recipe takes the classic tomato soup up a notch by roasting fresh Roma tomatoes to bring out their natural sweetness and adding layers of flavor with fresh basil, garlic, and cream. Perfect for a cozy dinner or a light lunch, this soup pairs beautifully with a grilled cheese sandwich or a slice of crusty bread. Plus, it’s simple to make and will warm you up on any chilly day.

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 fresh basil, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Directions

Step 1: Roast the Tomatoes

Preheat your oven to 375°F (190°C). Arrange the sliced Roma tomatoes on a baking sheet, cut side up. Drizzle with 3 tablespoons of extra virgin olive oil, and season with salt and pepper. Roast for 1 hour until the tomatoes are caramelized and slightly charred. Once done, set them aside.

Step 2: Sauté the Onions and Garlic

In a large pot, heat 2 tablespoons of olive oil or butter over medium-high heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic, fresh thyme, salt, and pepper, and cook for another minute until fragrant.

Step 3: Add Tomatoes and Basil

Pour in the crushed San Marzano tomatoes, freshly chopped basil, and sugar. Lower the heat to a simmer and cook for 10 minutes to allow the flavors to blend.

Step 4: Simmer the Soup

Add the roasted tomatoes and chicken stock to the pot. Stir to combine, and simmer the soup for 30 minutes, stirring occasionally. This will help deepen the flavors of the soup.

Step 5: Blend the Soup

Using an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches in a regular blender. Once blended, return the soup to the pot.

Step 6: Add the Cream

Stir in the heavy cream and gently heat the soup through, making sure not to let it boil. This will give the soup a rich, velvety texture.

Optional: Mini Croutons

For an extra crunch, make mini croutons to top your soup.

• Preheat the oven to 400°F (200°C).
• Cut small cubes of bread and toss them with olive oil, minced garlic, and fresh basil.
• Bake the croutons for about 7 minutes, or until golden and crispy.

Serve and Enjoy

Ladle the Roasted Tomato Basil Soup into bowls, top with the mini croutons, and serve immediately. You can also garnish with extra basil leaves or a drizzle of olive oil for added flavor.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6
• Calories: 350 kcal per serving

A Perfect Soup for Any Occasion

This Roasted Tomato Basil Soup is rich, creamy, and full of robust flavors. Roasting the Roma tomatoes brings out their natural sweetness, while the addition of fresh basil and thyme adds an herby brightness to the dish. The final touch of heavy cream makes the soup luxuriously smooth. Serve it as a starter or enjoy it as a comforting meal all on its own.

For those looking for a vegetarian option, simply substitute vegetable broth for chicken stock. This versatile soup is perfect for all taste preferences, and it’s sure to become a staple in your kitchen.

Enjoy this cozy, flavorful soup that’s perfect for any season!

Roasted Tomato Basil Soup

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• Author: Dulcia
• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

This Roasted Tomato Basil Soup is the epitome of comfort food with a gourmet twist. The rich flavors of roasted Roma tomatoes paired with fresh basil and thyme create a satisfying, flavorful base. The addition of heavy cream makes the soup indulgently creamy, while the homemade garlic croutons add a crunchy, savory element that takes it to the next level.

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Ingredients

Scale 1x2x3x

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
2/3 cup heavy cream

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Instructions

Preheat oven to 375°F (190°C).
Spread tomato halves on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Roast tomatoes for 1 hour. Remove from oven and set aside.
Heat 2 tbsp of olive oil or butter in a large pot over medium-high heat.
Add diced onion and sauté for about 5 minutes until translucent.
Stir in minced garlic, thyme, salt, and pepper. Cook for another minute.
Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for 10 minutes.
Add chicken stock and roasted tomatoes to the pot. Simmer for 30 minutes, stirring occasionally.
Purée the soup using an immersion blender or in batches in a blender. Return the purée to the pot.
Stir in the heavy cream and heat through.
To make the mini croutons: Cut small cubes of bread, toss with olive oil, garlic, and basil, and bake at 400°F (200°C) for 7 minutes.
Top the soup with the mini croutons and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes

Nutrition

• Calories: 350