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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup
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Indulge in the warmth of this Roasted Tomato Basil Soup, a cozy classic that transforms simple ingredients into a delightful bowl of comfort. Perfect for chilly evenings, this soup features rich, roasted tomatoes blended with fresh basil and creamy goodness. The roasting process enhances the natural sweetness of the tomatoes, creating a depth of flavor that will leave you craving more. Whether enjoyed alone or paired with a grilled cheese sandwich, this soup is sure to bring smiles to everyone at the table. Plus, it’s easy to prepare and can be made ahead for busy weeknights.

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

Instructions

  1. Preheat oven to 375°F. Arrange sliced Roma tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for one hour.
  2. In a large pot over medium-high heat, melt butter with olive oil. Sauté diced onion until soft and translucent (about five minutes).
  3. Add minced garlic, thyme, salt, and pepper; sauté for another minute until fragrant.
  4. Stir in crushed San Marzano tomatoes, chopped basil, and sugar; reduce heat and simmer for ten minutes.
  5. Add roasted tomatoes and chicken stock; let simmer for thirty minutes while stirring occasionally.
  6. Purée the soup until smooth using an immersion blender or regular blender in batches.
  7. Stir in heavy cream until fully incorporated.
  8. Serve hot topped with homemade croutons or fresh basil.

Nutrition

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