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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup
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If you’re seeking a comforting dish that warms both heart and soul, this Roasted Tomato Basil Soup is the answer. Made with ripe Roma tomatoes, fresh basil, and a dash of cream, this soup is rich in flavor and easy to prepare. Roasting the tomatoes enhances their natural sweetness, creating a delightful depth of flavor that makes every spoonful satisfying. Perfect for busy weeknights or family gatherings, this soup pairs beautifully with crusty bread or grilled cheese sandwiches. Whether enjoyed as an appetizer or the star of your meal, it promises to be a hit at your table.

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 can (28 oz.) crushed San Marzano tomatoes
  • 1 cup fresh basil (roughly chopped)
  • 1 tbsp sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream

Instructions

  1. Preheat your oven to 375°F.
  2. Place the sliced tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about an hour until soft and caramelized.
  3. In a large pot over medium-high heat, melt the butter or olive oil. Sauté the diced onion for five minutes until translucent. Add minced garlic and thyme; cook until fragrant.
  4. Stir in crushed tomatoes, fresh basil, sugar, salt, and pepper. Simmer for ten minutes.
  5. Add roasted tomatoes and chicken stock; simmer for another thirty minutes.
  6. Purée the soup using an immersion blender until smooth.
  7. Stir in heavy cream until well combined.
  8. Serve hot with optional mini croutons on top.

Nutrition

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