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.
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
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